Pita Crisps with Feta-Radish Spread

• 5 tablespoons extra-virgin olive oil
• 2 pocket pitas, split open
• 1 package sheeps-milk feta cheese (8 ounces), coarsely chopped
• 1/4 cup plain whole-milk yogurt, preferably Greek
• 2 tablespoons fresh lemon juice
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 4 radishes, quartered and thinly sliced (about 1/2 cup)

1. Preheat the oven to 350F.
2. Using 2 tablespoons of the oil, brush the insides of the pita rounds.
3. Cut each round into 6 wedges.
4. Arrange the wedges in a single layer on a baking sheet, oiled side up; toast until golden brown and crisp, 7 to 10 minutes.
5. Meanwhile, pulse the feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until the mixture is thick and spreadable, about 10 pulses.
6. Transfer to a medium bowl, and stir in the parsley and radishes.
7. Serve with pita crisps.

extravirgin olive oil, pocket pitas, sheepsmilk, milk, lemon juice, parsley, radishes

Taken from www.epicurious.com/recipes/food/views/pita-crisps-with-feta-radish-spread-392166 (may not work)