The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

　　

Ingredients

serves 4

　　5 tablespoons extra-virgin olive oil

　　2 pocket pitas, split open

　　1 package sheep’s-milk feta cheese (8 ounces), coarsely chopped

　　1/4 cup plain whole-milk yogurt, preferably Greek

　　2 tablespoons fresh lemon juice

　　3 tablespoons coarsely chopped fresh flat-leaf parsley

　　4 radishes, quartered and thinly sliced (about 1/2 cup)

　　

Step 1

Preheat the oven to 350°F. Using 2 tablespoons of the oil, brush the insides of the pita rounds. Cut each round into 6 wedges. Arrange the wedges in a single layer on a baking sheet, oiled side up; toast until golden brown and crisp, 7 to 10 minutes.

　　

Step 2

Meanwhile, pulse the feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until the mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in the parsley and radishes. Serve with pita crisps.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.