| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Greek, Appetizers | 6 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 1/2 | lb | Feta |
| 3 | tb | Oilve oil |
| 1 | md | Italian pepper seeded & finely chopped |
| 1 | Pickled green pepper seeded and chopped | |
| 2 | ts | Oregano |
| Pepper to taste | ||
| 1/2 | Lemon; strained juice only | |
| Black olive; for garnish |
INSTRUCTIONS
Htipiti (pronounced h-tee-pee-TEE and translated as "that which is beaten") is the name Macedonians gave to this tart feta spread. The longer it is beaten, the more tart it will be. In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup. Source: The Food and Wine of Greece, by Diane Kochilas (St. Martin's Press) Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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