When my husband and I first got married we lived in Chicago and absolutely loved it. We were obsessed and never wanted to leave. And then I got pregnant and our priorities changed. Being closer to family and living in the suburbs made more sense and allowed me to start working part-time.
It was really tough leaving at first, but as time has gone on, it’s become easier knowing we’re in a different season of life and city-living isn’t for us right now. Every now and then, we do love to have a date night in the city and pretend we’re youngsters again.
About a month ago, we went to a restaurant in the Fulton Market District called Aba. It caught my eye because of the reviews and won me over with the simple fact that it was a Mediterranean restaurant. It was incredible. We went during restaurant week and ended up having a four-course meal. We ate way too much, but it was so worth it. The food was so delicious.
One of the dishes we ordered was the whipped feta. It came with a basket full of warm, homemade pita bread and it was divine. The feta was like a cloud and so creamy. We pretty much licked the plate clean.
If you haven’t guessed it yet, this dish is inspired by the one we had that night. This is such a fun food to put out if you’re having friends over. It would be great alongside a cheese plate or other apps. It’s also the perfect side to any Mediterranean meal. If you end up making it, don’t forget to tag #marinamakeseats!
- 1 pound of fresh feta (fresh is key and I buy Bulgarian, but Greek works too)
- 1/4 cup of heavy cream
- 1/4-1/2 teaspoon of smoked paprika
- Pumpkin seeds and fresh oregano for garnish
- Pita bread
- Kalamata olives
In a bowl of a standing mixer, whip the feta on high for two to three minutes until it starts to become smooth. Add the heavy cream and whip for an two to three minutes until combined and soft.
Place in a serving bowl and sprinkle with paprika. Garnish with pumpkin seeds and fresh oregano. Serve with pita bread and kalamata olives.