Prep 5 mins
Cook 0 mins
Make and share this Greek Feta Spread (Kopanisti) recipe from Food.com.
- 1⁄2 lb feta cheese
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, thinly sliced
- 1 tablespoon minced of fresh mint or 1 teaspoon crumbled dried mint
- 1⁄4 teaspoon red pepper flakes, plus more as needed
- 6 pepperoncini peppers, chopped (pickled green peppers)
- In a food processor, combine the cheese, olive oil, garlic, mint, red pepper flakes and peperoncini and process until smooth.
- Taste and add more red pepper flakes or peperoncini, if desired.
I used the dried mint (don't know where to get fresh). The spread was really good - I served it along with pita bread torn up into chunks. Family liked it and we'll make it again.
If you love feta you have to try this! I had to blend mine by hand but it turned out good. I served it with thinly sliced Turkish bread which I spread with pesto and toasted lightly under the broiler. It made for a really nice presentation, but this was equally good on pita or just on crackers. Next time I will halve the recipe as this made a lot of spread and use light olive oil as I personally don't like a strong olive oil flavour.
My only problem was I buy pepperoncini sliced and pickled, and was not sure how much sliced pepperoncini made a whole. Suzanne was very patient with me and explained that I had seen many pepperoncini when eating at high-end fast food…so I used about ¾ cup. I used fresh mint, and I may have upped the garlic to two cloves. All right, I did up the garlic to two. The thing is, we found great improvement after the spread had spent the night in the refrigerator, spreads easier, stays on the cracker better, and has another dimension of refreshment. Good stuff.