Whipped feta with raisins, pine nuts & honey with parmesan twists
With just a few store-bought ingredients, you can craft the most delicious whipped feta dip with clever pastry twists that are sure to have your guests asking for the recipe.
Serves 6-8
400g Danish feta, room temperature
250g cream cheese, room temperature
100g Greek yoghurt
2 tbsp olive oil
zest of 1 lemon
1/4cup toasted pine nuts
1/3cup raisins
4 tbsp honey
for parmesan twists
2 sheets puff pastry
1 egg, beaten
1/4 cup grated parmesan
1 tbsp finely chopped rosemary
sea salt
Preheat oven to 200C. Brush a puff pastry sheet with egg, sprinkle with parmesan and rosemary.
Place the second sheet of puff pastry on top and gently roll over with a rolling pin to seal.
Cut the pastry in half, cut each half into 2cm thick strips, twist each strip and place onto a baking paper lined baking tray.
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Brush each twist with egg, season with sea salt and bake for 12-14 minutes or until golden. Set aside to cool on a wire rack.
Place feta, cream cheese, yoghurt, olive oil and lemon zest into a food processor and blitz until smooth.
To serve, place whipped feta in a bowl, top with pine nuts and raisins, and drizzle with honey. Place dip on a serving plate with parmesan twists alongside.
This recipe first appeared in the October 2025 issue of SALIFE magazine.
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