On National Feta Day (June 14th) I thought that I would introduce you to a very easy feta cheese spread that is a regional recipe from Kefalonia, called “kefalonitiki stouba” – «κεφαλλονίτικη στούμπα».
My pappou Dionysi used to make a huge batch of this every year & I loved to eat it with crusty bread or spread it on a sandwich, or dip veggies in.
It’s so simple to make too!
I added a pinch of salt and 2 cracks of black pepper to this even though the original recipe does not call for this. The reason is because if you are using feta from Kefalonia, then it is aged to be more sharp & a little picante, making it saltier and a bit more peppery. I used what I could find here at the market today, which was by Mevgal, which is a beautiful feta cheese that is more mild than the regional one I grew up eating. Feta Kefallinias is easily found in Astoria, NY at Titan Foods, which is by far the best Greek market in the USA!
Also, both my oregano & summer savory (thruba) are from Kefalonia & they were picked & dried by my father for me to take home. Spoiled! I know!!!!
a 7 oz. piece of good quality Greek feta cheese
3 tbsp fresh Mizithra (or ricotta)
4 tbsp extra virgin olive oil
1 tsp Greek dry oregano
1 tsp dry summer savory (called thruba in Kefalonia)
In a medium size mixing bowl, crumble your feta cheese and add the ricotta and olive oil. Mix with a fork. I prefer a fork because it will further break down the feta. Then add the dry oregano and savory. Follow with the salt and pepper. Add more to your taste.
Enjoy it with some crusty bread, or as a side to your vegetables, or spread it on a burger if you like! A little bit of imagination and the sky’s the limit!