Ingredients

• 2 1/4 pounds peas in the pod, or 1 1/2 cups frozen organic peas or petit pois
• 2 to 4 tablespoons fruity olive oil
• 1/2 pound sheep's-milk feta, drained
• 1/2 pound Greek-style yogurt
• 1 garlic clove, peeled and minced with a little coarse salt
• a bunch of scallions, trimmed and finely sliced
• a large handful of mint leaves, shredded
• juice of 1 lemon
• coarse salt and black pepper

Instructions

1. If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher.
2. If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally.
3. Mash the feta and yogurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip. Add the minced garlic.
4. Now add the scallions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like.
5. Serve in a shallow dish with a mound of warm, grilled pita bread.