A traditional cheese from Zakynthos, Prentza is made when a barrel of feta cheese is emptied and all of the little bits of crumbled feta left over in the barrel are whipped up together with olive oil and thyme (or oregano) into a thick cream cheese. You can find prentza at farmer’s markets or at a ‘Galaktopoleio’ – a dedicated dairy store. Prentza can also be made from the left over “oil cheese” which is mixed with fresh mizithra cheese.
Prentza
πρέντζα
Ingredients
- 250 g of Greek DOC feta
- 2 cloves of fresh garlic mashed
- 2-3 tablespoons of extra virgin Greek olive oil
- 1/2 teaspoon of dried organic Greek thyme or rigani
Instructions
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Place the feta, rigani and garlic in a blender or food processor and pulse on a slow speed as you add the olive oil. Spoon onto a plate and flatten slightly with the back of a spoon. Then drizzle with a little extra virgin olive oil and sprinkle with a pinch of rigani. Let the dip rest in the refrigerator to set a little before serving.
