Spicy Red Feta
1 1/4 cups Greek yogurt
Salt and freshly ground black pepper
10 ounces feta cheese
2 garlic cloves, minced
1/2 teaspoon cayenne
1 teaspoon sweet paprika
2 tablespoons extra virgin olive oil
Combine the yogurt, 1/4 teaspoon salt and mix well. Place the yogurt in a cheesecloth-lined strainer over a bowl and let drain 2 hours.
Place the yogurt and feta in a bowl. With a fork, mash them together to obtain a smooth paste. Add the garlic, cayenne, paprika, 1 tablespoon of the olive oil, and black pepper and mix well. Alternatively, this can be pureed in a food processor or blender.
To serve, spread the puree on a serving plate. Drizzle with the remaining 1 teaspoon olive oil and garnish with the olives. Serve with warm pita bread.
Note: This can be prepared 24 hours in advance and refrigerated. Bring to room temperature before serving.