Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias
1/2 lb Feta
3 tb Oilve oil
1 md Italian pepper
-- seeded finely chopped
1 Pickled green pepper
-- seeded and chopped
2 ts Oregano
Pepper to taste
1/2 Lemon; strained juice only
Black olive; for garnish

Htipiti (pronounced h-tee-pee-TEE and translated as "that which is
beaten") is the name Macedonians gave to this tart feta spread. The
longer it is beaten, the more tart it will be.

In medium-size bowl, mash feta with fork or potato masher and slowly
add olive oil, chopped peppers, oregano, and black pepper. Pulverize
mixture for about 10 minutes (less if using a food processor),
pouring in lemon juice a little at a time, until feta is creamy.
Cover and refrigerate at least 1 hour before serving. Yields about 1
cup.

Source: The Food and Wine of Greece, by Diane Kochilas (St. Martin's
Press)

Typed for you by Karen Mintzias

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