- 1
Ingredients
- 150 gr crushed feta
- 150 gr fresh mizithra* or ricotta cheese
- 1 tbsp finely chopped sundried tomatoes
- 1 tbsp chopped dill
- Salt and pepper to taste
- 250 gr olive oil, or enough to cover the feta balls in the jar
- Fresh or dry oregano
- Dry chili pepper flakes (optional)
Preparation
Step 1
Makes about 20 bite size balls
In a bowl place feta, mizithra or ricotta, sun dried tomatoes,dill, salt and pepper and mix with a wooden spatula until combined.
Pour the olive oil in the jar, add the oregano and chili flakes and mix with a spoon to combine.
Form bite-size balls from the feta mixture and place them in the jar with the aromatic olive oil. Let them stand for a few hours before you serve them so the flavors combine. You can store these feta balls in the fridge for 3 weeks.
Mizithra is made from raw, whole sheep or goat milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet or whey from a previous batch), or simply something acidic, e.g. lemon juice or vinegar. As soon as the curds have formed, they are poured into a cheesecloth bag which is hung to drain. After a few days, mizithra has formed into a soft mass which is sweet and moist, and has been moulded in the shape of the hanging bag At this stage it is called "sweet" or "fresh mizithra" and may be used as is. Otherwise it is rubbed with coarse salt and left to age even more. It can ultimately turn into a very dense, hard, white cheese that is suitable for fine grating. In Greek cuisine, it is the most common and favourite cheese for pasta.
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