Spicy Feta Squares
These crunchy little snacks are packed with the rich and salty flavors of Greek feta cheese.
The squares can be stored in an airtight container for up to 1 week. Reheat in a 350°F (150°C) oven for about 10 minutes.
Freeze for up to 3 months
Preparation Time10 min
Preparation Time - Text10 minutes
Cooking Time25 min
Cooking Time - Text25
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, game day
Recipe Coursehors d'oeuvre
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, salty, sharp
- 9 tbsp unsalted butter, softened, plus more for the baking sheets
- ½ cup extra virgin olive oil
- 9 oz (250g) feta cheese, crumbled
- ¼ cup whole milk
- 1½ tsp baking powder
- Scant 3 cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp cayenne pepper
Preheat the oven to 350°F (180°C). Butter 2 large baking sheets. Process the butter in a food processor until soft and smooth. With the machine running, slowly add the olive oil. Add the feta cheese, milk, and baking powder and pulse 2 or 3 times until combined.
Add half the flour and pulse until evenly blended. Add the remaining flour and pulse again. Turn out onto a clean work surface and knead briefly until the dough is smooth and soft. (If you do not have a food processor, beat the olive oil and milk into the butter with an electric hand mixer. Stir in the cheese, then work in the flour and baking powder with your hands.)
Divide the mixture in half. Press each portion into a large square about 1/8 in (3mm) thick. Sprinkle with poppy seeds and cayenne pepper. Using a sharp knife, cut the dough into 1in (2.5cm) squares. Transfer to the baking sheets, about ¾ in (20mm) apart.
Bake for about 20 minutes, or until the tops are lightly browned. Transfer the squares to a wire cake rack. Serve warm or let cool.
2008 Dorling Kindersley