Htipiti - Roasted pepper & feta spread
From the book "How to Roast a Lamb by Michael Psilakis" page 195
Comment: The htipiti is excellent as a dip, but also as a spread and I also use it as a sauce for chicken burgers where it really adds to the taste.
For the salt, be aware that some fetas are saltier then others.
Htipiti is pronounced ch-tee-pee-tee
for ~1/2 cup
1/2 onion, thickly sliced
125 g crumbled feta cheese
1 fire-roasted red bell peppers cut into strips
1 pepperoncini (pickled yellow peppers), sliced or mild jalapeno
1/4 teaspoon dry Greek oregano
1 pinch ground coriander (opt)
1 pinch ground cumin
2 small, picked sprigs parsley (opt)
2 small, picked sprigs dill (opt)
1 tablespoon snipped chives
1 teaspoon grated lemon zest (1/2 lemon zest)
S + P
20 ml EVOO (possibly a little more)
Grill the onion until tender and slightly char-marked in a little EVOO and a bit of salt.
In a food processor, combine all the ingredients, some pepper and process until very smooth.
Adjust seasoning, but be careful not to add too much salt, as the feta is quite salty.