Kopanisti (whipped feta and mint spread)

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


  1. Put feta, bleu cheese, garlic and mint into a food processor and mix.
  2. Slowly add olive oil and mix until whipped and creamy.
  3. 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.

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