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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
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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! 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 |
Directions:
1. 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).
2. 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.
3. Remove from oven or coals, remove pepperocini. If roasted over coals, place in bowl to mix.
4. With a FORK (do not use food processor) mix ingredients together. You may remove some of the tomatoes if desired, depending on taste.
5. Spread on plate, let cool slightly before serving. Can be garnished with Kalamata olive before serving if desired.
6. Serve with Pita Bread, crusty French Bread or also good with bagels!
7. Although not ideal, leftovers (if you have any!) can be stored in refrigerator and warmed in microwave slightly before serving.
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