My cookbook is here! 
This Greek Style feta board is a fluffy dream for your entertaining needs!
I’m truly thankful to Justine Snacks for introducing us to this Butter Board trend. This is a super fun way to create your own little masterpiece of deliciousness to serve to your guests. Its like art on a board.
When I saw this video on TikTok, I immedialty thought of an incredibly delicious dip I had in Greece this summer. It was like nothing I’ve had before, so I of course, asked the staff what was in it. I always do that. So this feta base is a similar recipe to that dip.
Although the dip I had in Greece had Anthotyro instead of feta cheese. Anthotyro is a cheese made with whey and either sheeps or goat milk. It is next level Greek cheese. And I actually found it at the Greek store near me but didn’t use it in my recipe here since most people can’t find it.
My first tip for this recipe is definitely wait 10 minutes for the olive mixture to cool off so that it won’t melt the feta spread off the board. My second tip is definitely keep the hot honey handy. This is a salty dish with the feta and the olives so the honey provides the PERFECT balance!
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Creamy Feta Board with Lemon Roasted Artichokes + Olives
Equipment
Ingredients
Lemon Roasted Artichokes + Olives
- 8 oz (225 g) whole artichoke hearts, halved
- 1½ cups (200 g) mixed Greek olives, pitted
- 1 shallot, sliced thin
- 4 cloves garlic, crushed
- 1/4 cup (60 ml) olive oil
- 1/2 tsp chili pepper flakes
- 1/2 large lemon, quartered
- 3 sprigs oregano
Feta Board:
- 8 oz (225 g) feta cheese, roughly crumbled
- 2 tbs cream cheese, room temp.
- 2 tbs mayonnaise
Toppings:
- lots of hot honey
- 2 tbs toasted sesame seeds
- edible flowers
- pita chips, crostini or vegetable sticks, to serve
Instructions
Lemon Roasted Artichokes + Olives:
- Preheat your oven to 450°F. Toss your artichokes, olives, shallot, garlic, olive oil and chili pepper flakes to coat. Next in the lemon wedges and top with the oregano. Bake for 25 minutes. Remove from oven and allow to cool slightly.
Feta Board:
- You can line your board with parchment or just bare, like I did.
- In a small food processor, combine the feta, cream cheese and mayo. Pulse until its smooth and fluffy. You will have to stop and push the ingredients down. Transfer to your refrigerator while you wait for the olives and artichokes.
- Once your ready to serve, spread the feta out on the cutting board using the back of a spoon to make indents. Top with your olives and artichokes and drizzle with your hot honey and sesame seeds. Serve with pita chips or crostini.
We love all your recipes! Can you tell me approximate size of board you used? Thank you!
I’d love to have this for an upcoming family gathering. When you say “block” of feta, how much is that? Thanks for answering.
Hi Cathy a block of feta is one solid peice of feta that we can crumble with our hands. the typical weight of a block is between 7 and 8 ounces. Hope this helps!
Thanks so much. That helps. I buy feta at the Greek deli so you can get any amount. Can’t wait to try the recipe.
Easy and impressive look. I’ve made this a few times and it’s always hit!
Hi Tammy, that’s awesome! I’m so glad you love the dip recipe!
Sounds delicious!
Question: are the mixed olives in a jar or can? Did you have to buy the different kinds separately? Are they in the typical salty brine? What is your favorite brand of olives.
Can’t wait to try it! Thank you!
Hi- After you roast the artichoke and olive mixture with the lemon, do you remove the lemon quarters.