✨Baked feta with jam and walnuts spread✨

One of my favorite recipes, which I first learned in Greece

Happy Easter! Χριστὸς ἀνέστη! And happy last day of Passover!

We had a freak snowstorm on the Front Range this weekend, but now the sun is shining and the snow is melting into water that will feed the new green grass (and has turned my white dog into a gray dog after he rolled around in it; his name may be Legolas, but he’s pulling a reverse Gandalf at the moment).

The birds are singing, the deer are prancing in the clearing, the neighbors down the street are having loud sex with their windows flung open… It must be spring.

I am thinking abut rebirth and resurrection. And Greece, where I’ve been so lucky to spend so much time, and where it was a Greek Orthodox priest who first introduced me to the concept of experimenting with feta while we were at an Easter festival (taverns on western Crete, such as the brillaint Othonas, cemented my feta obsession).

This is a quick and easy recipe that you can make year round, and it’s especially good for impressing your friends or smarmy in-laws or whoever at family gatherings.

You will need the following: