1/2 pound sheep's milk feta, brought to room temperature
1/2 pound unsalted butter, softened to room temperature
1 tablespoon smoked paprika
2 to 3 thinly sliced scallions
Instructions
Before beginning, be very sure that the cheese and butter are fully softened — no shortcuts! Place the cheese, butter, and paprika in a food processor, and run them together for a minute or two until uniformly combined and very, very smooth. Taste and add salt if needed — it most likely won’t, but all fetas are different.
Scrape the pashtet into a bowl, and garnish with scallions. Serve with lepyoshki, bread or crackers. If you make the pashtet in advance or have leftovers to refrigerate, make sure they come to room temperature for at least two hours before serving, to ensure the pashtet is fully softened. Give it a good stir before serving.
