Loukanika & Whipped Feta Flatbread
Warm flatbread, cool whipped feta, crisped Greek-style loukanika, and a scatter of olives and oregano — a mezze-style appetizer that comes together fast.
Loukanika is bright and citrusy, built on orange zest, garlic, and oregano, which makes it feel like a trip to the Greek coast. It plays beautifully against tangy whipped feta.
Whip the feta until it's smooth and spreadable, warm a flatbread, crisp the loukanika, and pile it all on with olives, lemon, and herbs. It eats like a deconstructed mezze plate.
Cut it into wedges and put it in the middle of the table.
Ingredients
For the Flatbread
2 flatbreads or naan
4 oz Loukanika salami, thinly sliced
2 tablespoons olive oil
For the Whipped Feta
6 oz feta
¼ cup Greek yogurt
2 tablespoons olive oil
1 teaspoon lemon zest
squeeze of lemon juice
For Finishing
¼ cup Kalamata olives, torn
fresh oregano or dill
red pepper flakes
drizzle of olive oil and honey (optional)
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Instructions
Preheat the oven to 425°F. Brush the flatbreads with olive oil and warm in the oven for 5 to 7 minutes until just crisp at the edges.
Meanwhile, add the feta, yogurt, olive oil, lemon zest, and lemon juice to a food processor. Blend until smooth and fluffy.
In a dry skillet over medium, crisp the loukanika slices for 1 to 2 minutes per side until the edges curl and brown.
Spread the whipped feta over the warm flatbreads.
Top with the crisped loukanika, torn olives, oregano, and a pinch of red pepper flakes.
Finish with a drizzle of olive oil, and honey if using, then cut into wedges and serve.
Chef Notes
Blend the feta a full minute or two — the longer you go, the silkier it gets.
Crisp the loukanika in a dry pan; it has enough fat to render on its own. Warm the flatbread just until the edges crisp so it holds the toppings without going cracker-hard.
Substitutions & Tips
No food processor? Mash the feta with a fork and beat in the yogurt for a more rustic texture.
Orange Fennel or Finocchiona work in place of loukanika. Pita, lavash, or a par-baked pizza crust all stand in for the flatbread.
Serving & Storage
Best assembled and served warm.
The whipped feta keeps in the fridge for up to 4 days and is great to have on hand; assemble the flatbreads fresh so they stay crisp.
Published
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