The other day I showed you a great Greek recipe for Chicken Souvlaki.
A wonderful dish to go with this is Williams-Sonoma's version of Kopanisti. This is a Greek Feta Spread. Kopanisti is really a type of cheese however, it also means beaten. And this dish is just that....beaten. You add a few ingredients to a food processor and "beat it"!
This version uses pepperoncinis as the wow factor. Many versions use roasted red peppers, however the use of the pepperoncini gives this dip a definite kick! Not for the person that likes things mellow, but if you can take a little heat, then this will put some zip in your step!
Easy to make, and goes perfect served with the chicken, along side, or used as a spread with pita. Try topping the chicken with it too! It's perfect anyway to try it.
Hope you enjoy this dish! More to come later in the week.
Kopanisti - Greek Feta Spread
by Williams-Sonoma Kitchen
Makes 1 1/2 cups
- 1/2 lb. Greek or French feta cheese
- 3 Tbs. extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1 Tbs. minced fresh mint or 1 tsp. crumbled
- 1/4 tsp. red pepper flakes, plus more as needed
- 6 Italian peperoncini (pickled green peppers),
chopped, plus more as needed
In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl.