Greek Feta Cheese Spread Htipiti Recipes

GREEK FETA CHEESE SPREAD (HTIPITI)

Make and share this Greek Feta Cheese Spread (Htipiti) recipe from Food.com.

Provided by Steve P.

Categories Spreads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 7

Greek Feta Cheese Spread (Htipiti) image

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.

Nutrition Facts : Calories 63.8, Fat 5.1, SaturatedFat 2.1, Cholesterol 10.7, Sodium 205.2, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 2.2

Ingredients

4 ounces feta cheese, crumbled
1 tablespoon olive oil
1 teaspoon lemon juice
1 clove garlic
1/4 cup green onion, chopped
3 ounces sun-dried tomatoes packed in oil, drained
1/4 cup bottled roasted red pepper

FETA SPREAD: HTIPITO

Provided by Cat Cora

Categories appetizer

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 8

Feta Spread: Htipito image

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.

Ingredients

1/2 pound feta, crumbled
1 ounce olive oil
2 Calabrian chiles, finely chopped
1 clove garlic, minced
1 teaspoon oregano, finely chopped
Freshly ground black pepper
1 lemon, juiced
Toasted pita, as an accompaniment

HTIPITI

"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!

Provided by Supermom49

Categories Spreads

Time 30m

Yield 1 1/2 cups, 6-10 serving(s)

Number Of Ingredients 6

Htipiti image

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.

Nutrition Facts : Calories 199.4, Fat 15.3, SaturatedFat 6.7, Cholesterol 33.8, Sodium 866, Carbohydrate 10.1, Fiber 1.9, Sugar 7.3, Protein 7.5

Ingredients

1/2 lb feta cheese, crumbled
3 tablespoons extra virgin olive oil
1 teaspoon lemon juice (optional)
1 garlic clove, minced (optional)
3 ounces sun-dried tomatoes, rehydrated or 3 ounces sun-dried tomatoes packed in oil
1 -2 pepperoncini pepper, cut in half lengthwise and seeded

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