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Greek-Inspired Cheese Ball with Baked Pita Chips

Heather Howe
Photography by
Tracy Cox
Look for a light feta cheese for less fat and sodium. The pitas are baked with a salt-free herb topping. Serve with freshly cut veggies for even more crunch, if you like.


  • Half pkg  (250 g)  light cream cheese, softened
  • Half pkg  (250 g)  0.5% MF pressed cottage cheese
  • 3/4 cup  (175 mL)  crumbled light feta cheese
  • 2 tbsp  (30 mL)  chopped dry-packed sun-dried tomatoes
  • 1 tbsp  (15 mL)  chopped pitted kalamata olives
  • 1 clove  garlic, minced
  • 1/2 tsp  (2 mL)  grated lemon zest
  • 1/2 tsp  (2 mL)  dried oregano
  • 4 whole wheat pitas
  • 2 tbsp  (30 mL)  olive oil
  • 2 tsp  (10 mL)  PC Blue Menu Lemon & Herb Seasoning Blend
  • 1/2 cup  (125 mL)  pine nuts, toasted


1. In bowl with fork, mash together cream cheese and cottage cheese until blended. Stir in feta, tomatoes, olives, garlic, lemon zest and oregano. With hands, shape into ball; cover with plastic wrap and refrigerate until firm, at least 2 hours or up to 24 hours.

2. Meanwhile, split pitas in half horizontally; place on baking sheet split side up. Brush with oil and sprinkle with seasoning blend. Bake in 350°F/180°C oven until crisp and golden, 15 to 20 minutes. Let cool in pan on rack; break into chips.

3. Unwrap cheese ball; roll in pine nuts to coat. Serve with pita chips.


Watch the video!
Learn how to make our Greek-Inspired Cheese Ball Recipe with this step-by-step video. Turn up the volume and disco-dance your heart out!

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.


Fresh Juice: Winter 2013