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
- Combine the garlic, feta, manouri, and yogurt in the bowl of a food processor and pulse to combine.
- Add the roasted tomatoes, olive oil, lemon zest, and oregano and pulse until the mixture is a slightly chunky paste.
- 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.