Greek Feta Spread (Kopanisti)

Total Time
Prep 5 mins
Cook 0 mins

From Williams-Sonoma

Ingredients Nutrition


  1. In a food processor, combine the cheese, olive oil, garlic, mint, red pepper flakes and peperoncini and process until smooth.
  2. Taste and add more red pepper flakes or peperoncini, if desired.


Most Helpful

I used the dried mint (don't know where to get fresh). The spread was really good - I served it along with pita bread torn up into chunks. Family liked it and we'll make it again.

ThatBobbieGirl June 05, 2002

If you love feta you have to try this! I had to blend mine by hand but it turned out good. I served it with thinly sliced Turkish bread which I spread with pesto and toasted lightly under the broiler. It made for a really nice presentation, but this was equally good on pita or just on crackers. Next time I will halve the recipe as this made a lot of spread and use light olive oil as I personally don't like a strong olive oil flavour.

dale! July 07, 2002

My only problem was I buy pepperoncini sliced and pickled, and was not sure how much sliced pepperoncini made a whole. Suzanne was very patient with me and explained that I had seen many pepperoncini when eating at high-end fast food…so I used about ¾ cup. I used fresh mint, and I may have upped the garlic to two cloves. All right, I did up the garlic to two. The thing is, we found great improvement after the spread had spent the night in the refrigerator, spreads easier, stays on the cracker better, and has another dimension of refreshment. Good stuff.

Vic1 June 17, 2003

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