Htipiti is a traditional Greek appetizer made with feta cheese, roasted peppers, and olive oil. It is often served as part of a Greek mezze platter alongside pita bread, olives, and fresh vegetables. Depending on the geographical area or personal preferences, it can be more or less spicy. It is traditionally served with pita (flatbread), but it is just as good with a baguette or toasted bread.
Often confused with Tirokafteri, another Greek cheese spread, Htipiti has its own unique charm. While Tirokafteri is made with (green) chili peppers and does not include roasted peppers, Htipiti relies on the sweetness and smokiness of red peppers to balance the saltiness of the feta, creating a rich yet refreshing flavor.
Because this recipe uses just a few ingredients, their quality is essential. Authentic Greek feta makes a real difference, lending a creamy texture and authentic taste, while a fruity extra virgin olive oil adds depth and richness.
Since store-bought feta is often very salty, I usually soak it in water for a few hours and then let it drain in a strainer for at least half an hour. Greek feta comes packed with salt, which is a natural preservative. The only problem is that most of us already eat too much of it, so I usually try to balance things out and reduce the saltiness a little.
For this version of Htipiti, I chose to roast the red peppers in the air fryer. It is a modern alternative to traditional oven or stovetop roasting: faster, cleaner, and equally effective in developing that wonderful smoky sweetness that defines the dip. Once blended with the feta and olive oil, the result is a velvety spread that feels both rustic and elegant.
ad
Ingredients
- 300 grams of feta cheese, desalted
- 1 large ripe tomato (or two small ones)
- 1 tablespoon of red wine vinegar
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon hot paprika (or fresh hot peppers, if available)
- crumbled feta cheese
- a few olives, finely chopped
- a few parsley leaves, finely chopped
- a teaspoon of olive oil
To garnish (optional)
Instructions
Place the feta cheese in the bowl of a food processor. If you’d like, set aside a small piece (about the size of a walnut) to use later for garnish.
Add the roasted, peeled red pepper to the bowl.
Pour in one tablespoon of olive oil along with the vinegar, then blend until you get a smooth, creamy paste. If needed, add another one or two tablespoons of olive oil until the spread reaches your desired consistency.
Mix in the chili flakes or fresh chili pepper, adjusting the amount to suit your taste.
To finish, garnish with crumbled feta, chopped olives, and a sprinkle of finely chopped parsley.
Notes
If you’re not a fan of spicy flavors, you can leave out the chili pepper.
For a fresher kick, you can replace the chili powder with a small fresh chili pepper instead.
It’s best to add the chili—whether powder or fresh—gradually, tasting as you go, until you reach the level of heat you enjoy the most.
Serving suggestion
As I mentioned earlier, Htipiti is delicious with warm pita flatbread, but it also pairs nicely with a baguette, toasted bread, or even fresh vegetables. It makes a wonderful centerpiece for a Mediterranean mezze platter, but it can just as easily be used as a spread for sandwiches. And on busy mornings, it fits just as well into a quick and tasty breakfast.