Roasted tomato “kopanisti” recipe

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Kopanisti, which means “beaten,” is the name for several cheese specialties in the Greek kitchen. It sometimes refers to a fermented cheese that is a traditional product throughout the Aegean islands, and it also refers to a whipped feta spread seasoned with herbs, olive oil, and sometimes some heat in the form of black pepper or chiles. This is a mild, tangy version of kopanisti and is excellent spread on bruschetta or as a base for meatballs.

  • Yield: 3 cups (720 ml)


  • 1 garlic clove, chopped
  • 1 cup (150 g) crumbled Greek feta
  • 1 cup (150 g) crumbled manouri or ricotta salata cheese
  • 2 tablespoons Greek yogurt, preferably full-fat
  • 1½ cups (250 g) roasted cherry or teardrop tomatoes
  • 3 tablespoons extra-virgin Greek olive oil
  • 1 teaspoon grated lemon zest
  • 2 teaspoons chopped fresh oregano leaves
  • Pita chips, store bought or homemade
How to Make It
  1. Combine the garlic, feta, manouri, and yogurt in the bowl of a food processor and pulse to combine.
  2. Add the roasted tomatoes, olive oil, lemon zest, and oregano and pulse until the mixture is a slightly chunky paste.
  3. Transfer to a bowl or plastic container, cover, and refrigerate for at least 30 minutes or up to 1 week before serving. Serve as a dip with pita chips.

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