Greek Feta Spread (Kopanisti)

Greek Feta Spread (Kopanisti)

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Servings: 4

    • About This Recipe

    “From Williams-Sonoma”

    Ingredients

  • 1/2 lbfeta cheese
  • 3tablespoonsextra virgin olive oil
  • 1clovegarlic, thinly sliced
  • 1tablespoonminced fresh mint or 1teaspooncrumbled dried mint
  • 1/4 teaspoonred pepper flakes, plus more as needed
  • 6pepperoncini peppers, chopped( pickled green peppers)

    • Directions

  • 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.

    • Reviews

  • “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.”

  • “As a Feta cheese lover, this spread was awesome!I scooped it up with Triscuits and it was a great snack!”

  • “Delicious! My mint bit the dust in the last couple of days, but the oregano is just barely hanging on. So I used the oregano and decided to skip the peppers. I cannot get enough of it!”

  • “Awesome. All I can really say”

  • “Absolutely loved this spread!I followed all directions as posted, and used fresh mint versus dried.This comes together so quickly, but would lead others to believe you spent a great deal of time on it.I dipped mini pita bread pockets in my dip.Will definitely be making this again.Thanks!”

  • “Yummo!I really enjoyed this dip, I liked how all the flavours mixed well together, I used fresh mint and green pickled chillis (Couldn’t find pepperoncini in my region).Thank you Gay Gilmore for posting.”

  • “I could eat real greek cheese and good olive oil by itself and rate it highly. The above ingredients just make a good experience a great one. Easy and worthwhile. But use the best EVOO and feta you can find!”

  • “This would have made a great spread, except for the mint.The saltiness of the cheese combined with the mint was not a flavor combination that went over well with my family.I do plan on making this again, but without the mint, and with a healthy dose of freshly ground black and red pepper.”

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