Roasted Pepper, Mastiha and Feta Spread

4.25 from 4 votes

The Greek recipe for a tangy dip is based on some of the most authentic, regional, and ancient Greek ingredients, such as mastiha Chiou, Florina red peppers, and extra virgin Greek olive oil. Serve it with Greek paximadia or crisp raw vegetables.

4.25 from 4 votes

Roasted Pepper, Mastiha and Feta Spread

By Diane Kochilas

Prep Time 10

Servings

Meze / Starters, Recipes, Vegetarian

Prep Time 10

Servings

Meze / Starters, Recipes, Vegetarian

Ingredients

3-4 Τbsp. extra virgin olive oil
1 jar of roasted red peppers “filotopiperia” drained and chopped, or 6 large red long or bell peppers, roasted, peeled, seeded, and coarsely chopped, or 6 roasted red peppers in olive oil, drained and chopped
1 cups crumbled Greek feta
½ cup cream cheese ricotta or Greek anthotyro
2 tsp. fresh lemon juice
Smoked Greek sea salt and freshly ground black pepper
½ teaspoon mastiha crystals pounded in a mortar with a half teaspoon of salt
(or half a teaspoon of powdered mastiha )

Instructions

Combine all the ingredients in a food processor and pulse on and off until the mixture becomes a dense, velvety spread.
Transfer to a serving bowl and refrigerate for 1 hour or up to 2 days. Serve with fresh vegetables such as cauliflower florets, Belgian endive leaves, or celery sticks, or with earthy Greek paximadia (rusks).

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Roasted Pepper, Mastiha and Feta Spread