Among the many dishes I sampled at Tom Douglas’s Greek-inspired Lola in Seattle, the small dish of kopanisti – a light, intensely-savory whipped feta spread – was the one that hooked us all. It looks mild but packs an irresistibly salty punch. Adapted from Online Cookbook.
- 8 oz (224 g) feta cheese (about 2 cups crumbled feta)
- 2 oz (56 g) bleu cheese (about 1/2 cup crumbled bleu cheese)
- 1 clove garlic
- 2 tablespoons (30 ml) fresh mint leaves
- 1/4 tsp (1 ml) red pepper flakes
- 3 tbsp (45 ml) good quality olive oil
- Chopped pistachios
- Balsamic glaze
- Put feta, bleu cheese, garlic and mint into a food processor and mix.
- Slowly add olive oil and mix until whipped and creamy.
- Serve with crackers, crostini or bread.
Makes about 1 1/2 cups spread.
- Optional garnish: top with chopped pistachio nuts and a drizzle of balsamic glaze.
- Optional flavorings (in addition to or instead of bleu cheese): add 6 pickled pepperoncini peppers or 2 roasted red peppers.
- If you can find it, French or Bulgarian fetas are great options – more creamy, less salty than Greek feta.
- If you make ahead and refrigerate, warm the spread at room temperature to soften before serving.
- If you find the taste too intense, you can mix in some cream cheese for a milder flavor.
Here’s a link back to the post and pictures.