Feta Spread Htipiti Food

HTIPITI

Steps:

• Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
• Place the red peppers in a roast tin and brush lightly with oil.
• Place the tin in the oven and roast for 40 minutes, turning halfway through. If the peppers aren't tender and wrinkly give them a little more time in the oven until they are.
• Remove the heat and let it cool.
• When the peppers are cool enough to handle, peel and deseed them, then chop them finely.
• Place the peppers, cheese, oil, black pepper and chilli in a large mixing bowl and stir until well combined.
• Serve with flatbread and vegetable crudités. Enjoy!

ROASTED RED PEPPER DIP (HTIPITI)

Steps:

• Cook peppers over the flame on the stove, rotating occasionally, until tender, then put in a bowl and cover. Let sit 20 minutes. Peel and chop peppers, then blend in a food processor.
• Crumble the feta into a large bowl. Add the peppers, oil, black pepper and chiles to the feta and mix well.

HTIPITI RED PEPPER FETA DIP

Steps:

• Cut the feta cheese into small cubes and add to a food processor together with the Anthotyro cheese (or Ricotta), 2 tablespoons of olive oil, and fresh lemon juice. Blend well for at least 5 minutes until completely smooth and creamy.
• Transfer to a large bowl.
• Now add to the food processor (no need to wash it) the roasted red pepper, chili peppers, and the 2 remaining tablespoons of olive oil. Blend until almost smooth.
• Transfer this mixture to the bowl with the cheese. With a spoon, stir well to combine. You can serve it right away along with some bread or pita bread. Or store in the fridge covered for up to a week and serve any time along with your favorite grilled meat!

FETA SPREAD: HTIPITO

Steps:

• In a food processor, mix together the feta, olive oil, chiles, garlic, oregano, and black pepper. Blend on low speed for about 6 minutes or until the feta is whipped. Pour in lemon juice and pulse the mixture until completely combined, about 2 minutes. Pour into a bowl, cover and refrigerate for at least 1 hour or until ready to use. Serve with toasted pita.

GREEK FETA CHEESE SPREAD (HTIPITI)

Steps:

• In food processor, combine cheese, oil, lemon juice, garlic, green onions, tomatoes and red peppers.
• Blend well to form a nice smooth paste.
• If too thick, thin with a little more oil.
• Serve with pita bread, crackers or crusty bread.

HTIPITI

Steps:

• Place feta cheese, garlic, tomatoes on a foil tray (if roasting on grill) or in a ceramic pot or pan if cooking in the oven. Lay pepperocini on top of other ingredients, do not mix yet (pepperocini will be removed after cooking).
• Roast for about 10 minutes over low coals, or about 10 mins in a 350 degree oven. Feta will look "runny" or "watery" when the correct doneness.
• Remove from oven or coals, remove pepperocini. If roasted over coals, place in bowl to mix.
• With a FORK (do not use food processor) mix the rest of the ingredients together, slightly smashing the feta as you go.You may remove some of the tomatoes if desired, depending on taste. You can also choose to chop (very fine) the pepperocini (remove stems and seeds) and add it back to your dip (I do this as I like it spicy!).
• Spread on plate, let cool slightly before serving. Can be garnished with Kalamata olives before serving if desired.
• Serve with Pita Bread, crusty French Bread or also good with bagels!
• Although not ideal, leftovers (if you have any!) can be stored in refrigerator and warmed in microwave slightly before serving.

FETA SPREAD

Steps:

• Heat oil in a small skillet over medium heat. Add chili and cook for 1 minute. Stir in garlic and remove from heat. Let cool for about 3 minutes.
• Place the feta and the red peppers in a food processor and process until smooth. Add the chili-oil mixture and process until well combined. Scrape the spread into a bowl and serve.