Ouzo Feta Cream


Preparation info

  • Serves


    as a Canapé
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This Greek-style cream would suit strips of pitta bread and is also ideal with crisp vegetable crudités, melted over hot new potatoes or spooned into a baked potato.


  • 300 g (11 oz) feta cheese
  • pepper
  • 3 tablespoons<


  • To remove excess salt from the feta, soak in cold water or milk for 20-30 minutes.

  • Remove the cheese from the water or milk and pat dry. Crumble into a food processor and add a generous twist of pepper. Blend the cheese and slowly add the olive oil and ouzo until you reach a smooth consistency. Refrigerate for 1-2 hours before serving.