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| The finished product! |
I bought a double amount for the base ingredients: lemon, plain greek yogurt, feta, dill. I bought the ingredients for the original recipe, but I also decided to try a different bent with ingredients that I like. I love spinach and shallots, so I picked up those, and added in garlic. Instead of lemon juice, I used a microplane to zest a whole lemon into the mixture. My hubby, in a moment of inspiration, suggested that I slice the cucumbers to make a "cracker." It was great! I'm going to put in my version of the recipe below because my family members have been going nuts over it.
Ingredients
- 2-3 firm cucumbers, sliced 1/4"
- 10 oz feta
- 1 ~5 oz. container of plain greek yogurt
- 1 lemon
- fresh dill
- 2 garlic cloves
- 1 decent sized shallot
- 1 bag baby spinach
- salt and pepper
Utensils Needed
- Chef knife
- Cutting board
- Microplane or zester
- Garlic Press (optional)
- Bowl
- Serving tray
- Spoon
- Plate
- Paper towels
Procedure
- After washing your cucumbers, slice them into 1/4" slices. They should be thick enough not to bend easily. Lay them flat on a paper towel-covered plate, add a pinch of salt, and put another paper towel on top. You may layer the slices.
- Take your bag of baby spinach and par-cook it in the microwave in your bowl. This means that you heat it for about 30 seconds. Then strain out the excess water from the spinach. I squeeze the spinach wrapped in a paper towel over the sink. Then chop up your spinach before putting it back in the bowl.
- Chop up your fresh dill and garlic and put in bowl.
- Finely chop your shallot and add it.
- In the bowl, dump in your cup of yogurt.
- Zest one whole lemon over the mixture.
- Mix it all together, and then add your feta, with pepper to taste.
- Spoon it on top of your cucumbers and serve!
Serving Size: About 40 canapés.
