{"id":724,"date":"2026-03-03T12:06:18","date_gmt":"2026-03-03T10:06:18","guid":{"rendered":"https:\/\/papathanasiou-abee.gr\/?p=724"},"modified":"2026-03-31T15:57:01","modified_gmt":"2026-03-31T13:57:01","slug":"puff-pastry-tart-with-pears-feta-p-and-honey-2","status":"publish","type":"post","link":"https:\/\/papathanasiou-abee.gr\/en\/puff-pastry-tart-with-pears-feta-p-and-honey-2\/","title":{"rendered":"Creamy Tsalafouti Dip with Chili Oil, Olives & Fresh Herbs"},"content":{"rendered":"

[vc_row woodmart_css_id=”696103dff2a30″ responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2OTYxMDNkZmYyYTMwIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” woodmart_box_shadow=”no” wd_z_index=”no” woodmart_disable_overflow=”0″ row_reverse_mobile=”0″ row_reverse_tablet=”0″][vc_column woodmart_css_id=”66a2411137a4a” parallax_scroll=”no” woodmart_sticky_column=”false” wd_collapsible_content_switcher=”no” wd_column_role_offcanvas_desktop=”no” wd_column_role_offcanvas_tablet=”no” wd_column_role_offcanvas_mobile=”no” wd_column_role_content_desktop=”no” wd_column_role_content_tablet=”no” wd_column_role_content_mobile=”no” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_box_shadow=”no” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NmEyNDExMTM3YTRhIiwic2hvcnRjb2RlIjoidmNfY29sdW1uIiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” mobile_reset_margin=”no” tablet_reset_margin=”no” wd_z_index=”no”]\n\t\t

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Ingredients:<\/h4>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t
1 pack (180 g) Tsalafouti (Papathanasiou)
\n2\u00bd tbsp extra virgin olive oil
\n1\/3 tsp chili Makes (or to taste)
\n\u00bd garlic clove, very Onely chopped or grated (optional)
\n8\u201310 Kalamata or mixed olives, pitted
\n1 tsp lemon zest
\n1\u20132 tsp lemon juice
\nFreshly ground black pepper
\nFresh thyme or oregano (preferably tender leaves)<\/div>\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t\n\t\t
\n\t\t\t\n\t\t\t
\n\t\t\t\t

Method:<\/h4>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t\t\t
\n\t\t\t

1. Spread the tsalafouti onto a serving plate, shaping it into a round form with a slight well in the center.
\n2. In a small saucepan, gently heat the olive oil with the chili Makes and garlic (if using) for 30\u201340 seconds, making sure it does not burn.
\n3. Remove from the heat, stir in a little lemon zest and allow it to cool slightly for 1\u20132 minutes.
\n4. Pour the infused oil into the center of the dip.
\n5. Top with olives, a few drops of lemon juice, freshly ground pepper and tender thyme or oregano leaves.<\/p>\n\t\t<\/div>\n\t\t

TSALAFOUTI RECIPES<\/a><\/div>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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