Feta and Olive Mold

This comes straight from the Plaka in Athens and

encapsulates the very essence of that sun-washed

country. What a great dish to serve with grilled sausages,

lamb chops, or pork ribs.

8 ounces of Feta cheese

¼ pound of butter

2 dozen Kalamata olives, chopped

½ small onion, minced

1 red sweet pepper, minced

Combine ingredients and tightly pack into a mold that

has been brushed with olive oil. Refrigerate for several

hours and turn out onto a chilled plate and serve with

a coarse country bread.


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