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Add the feta, Greek yogurt, garlic, olive oil, lemon juice, lemon zest, salt, and black pepper to a high-speed blender or food processor. Blend on high until completely smooth, creamy, and airy, about 1–2 minutes. Stop to scrape down the sides as needed.
Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.
Transfer the whipped feta to a shallow white serving bowl, using the back of a spoon to create soft swoops and swirls.
Heat the olive oil in a small pan over medium heat. Add the olives and capers and warm for 1–2 minutes until glossy and fragrant.
Place a small skillet over a medium heat, then add the pine nuts to toast them. Watch the skillet closely, as pine nuts tend to burn easily. When lightly golden, remove from the heat.
Spoon the warm olives and capers over the whipped feta. Finish with a light sprinkle of pine nuts, crushed red pepper flakes, and fresh herbs.
Serve immediately with toasted bread and crudités.