Mediterranean popcorn

Herbs, feta, garlic and popcorn – a slam dunk salty snack and a great party nosh.


  • 1 1/2 teaspoons fresh rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper, or to taste
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 3 tablespoons cooking oil (preferably one with a high smoking point, eg corn, peanut, safflower, canola, avocado)
  • 1/2 cup popcorn kernels
  • 1/4 cup crumbled feta cheese
  • Salt to taste (about 3/4 teaspoon kosher salt, less if table salt)


  1. Put herbs and minced garlic in a small bowl. Add 1 tablespoon olive oil and microwave until fragrant (around 30 seconds, depending on your microwave). Set aside.
  2. In a large pot over medium-high heat, add cooking oil and three kernels of popcorn. Cover pot. When you hear a kernel pop, add remaining popcorn and stir. Cover pot again and cook, shaking pot frequently (hold the lid as you do), until popping slows (1-2 seconds between pops; don’t wait, or you may scorch the whole batch). Turn off heat and pour popcorn into a large bowl. Add herbs and feta and stir well. Salt to taste.

Makes about 16 cups of popped corn, or about four servings.


  • You can use air-popped popcorn as well; just heat 3-4 tablespoons of olive oil with the herbs and drizzle over the popcorn.
  • For anyone going out to the movies, one batch of popcorn fits nicely into four Ziploc sandwich bags and will save you from overpriced, chemical-laden movie theater popcorn.

Here’s a link back to the post and pictures.

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