Prep 20 mins
Cook 10 mins
"Kopanisti" is the baked "Htipiti" processed with a fork instead of a food processor. - This is the answer I got from my Greek friend, as I was trying to duplicate Htipiti and the recipe I found just didn't taste quite the same. So, try this if you are looking for Authentic Greek Htipiti, instructions came straight from a Greek!
- 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 ingredients together. You may remove some of the tomatoes if desired, depending on taste.
- Spread on plate, let cool slightly before serving. Can be garnished with Kalamata olive 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.
Yummmm! This is super tasty, simple and fast! I halved the recipe as I only had a 7oz pkg of feta (a super good one made from sheep's milk; I used the other 3oz in your Red Pepper-Pesto Dip ). I used the oven as I do not have a grill. The lemon juice and garlic are a must in my opinion :) I did not have whole pepperoncini so used rings and ate them along with the dip (I love those things!) Also wasn't clear what to do with the olive oil so I just drizzled some over the dip before baking (not as much as called for however). Thanks for sharing! [Made for Spring 2013 Pick A Chef]
Good dip! I really liked the optional kalamatas with it.