Htipiti (Χτυπητή) — Greek Roasted Red Pepper and Feta Spread

• 300 gred bell peppers (about 2 medium peppers, seeded and quartered)
• 200 gfeta cheese (preferably Greek sheep’s milk feta, crumbled)
• 60 gGreek yogurt (full-fat for best texture)
• 15 mlextra-virgin olive oil (plus 5 ml for drizzling when serving)
• 10 mllemon juice (freshly squeezed)
• 1 clovegarlic (1 medium clove, finely grated)
• 1 tspAleppo pepper (or mild chili flakes)
• 1 tspsweet paprika
• 0.25 tspground black pepper
• 0.25 tspfine sea salt (adjust only if your feta is not very salty)

Instructions

1. 1

   Roast the peppers to concentrate their sweetness and add a light smokiness. Heat the oven to 230°C and place the pepper quarters skin-side up on a lined tray, then roast for 18–20 minutes until the skins blister and char in spots.

2. 2

   Steam the roasted peppers so the skins slip off easily and the flesh stays juicy. Transfer the hot peppers to a bowl, cover tightly for 10 minutes, then peel off the skins and pat the flesh dry with paper towels to avoid a watery dip.

3. 3

   Build the base so the spread stays creamy rather than grainy. In a food processor, add the crumbled feta, Greek yogurt, 15 ml olive oil, lemon juice, grated garlic, Aleppo pepper, paprika, black pepper, and 0.25 tsp salt, then pulse 8–10 times to combine.

4. 4

   Add the peppers and blend to your preferred texture, keeping it rustic like a taverna-style meze. Add the peeled roasted peppers and pulse 6–12 more times, scraping down once, until the mixture is thick and spreadable with small red flecks.

5. 5

   Rest the htipiti so the flavors meld and the chili warmth rounds out. Transfer to a shallow bowl, cover, and refrigerate for 30 minutes, then drizzle with 5 ml olive oil before serving for a glossy finish.