1 lb peas
1/2 cup half-and-half
1/2 tsp salt
1 tbsp. flour
3/4 cup Greek/strained yogurt
2 tsp. dill
1 oz feta cheese
2 scallions/spring onions, diced
Squeeze of lemon juice
Simmer peas in a saucepan until tender. Drain water, return to pan. Add salt and dill. Meanwhile, whisk flour into half and half until smooth. Turn heat on low and stir flour/milk mixture into peas. Stir gently until heated through and slightly thickened. Remove from heat and put in glass bowl. Refrigerate until cool.
Stir in yogurt along with scallions and feta. Refrigerate at least one hour (longer is better).
To serve: stir in one squeeze of fresh lemon.