I’ve been enchanted by this dramatic spring appetizer forever, since first encountering it at a Persian restaurant in Berkeley. The restaurant closed eons ago but the memory lingers. A platter of sabzi khordan --which translates to “herbs for eating”—is omnipresent at Persian meals, I have learned, and it’s more about the herbs than the feta. But this is Planet Cheese, so there’s feta at the center of my sabzi khordan. A block of feta would be more traditional, but whipped feta spreads better. And that’s the idea: You take a piece of flatbread, slather it with feta, tuck in something crunchy like toasted walnuts and then a soft handful of mixed herbs. It’s magical.