Tirokafteri and an easy Crudité Platter
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Greek
Serves: serves 4
Ingredients
  • ½ med. sweet onion, thickly sliced
  • 2 med. red bell peppers, thickly sliced
  • 4 TBSP. extra virgin olive oil
  • --- salt and cracked black pepper
  • 1 cup Greek Feta cheese, crumbled
  • 1 sm. pickled yellow pepper (pepperoncino), stem removed
  • ½ tsp. dried Greek oregano
  • 2 TBSP. fresh parsley, chopped
  • --- pinch ground cumin
  • ½ tsp. grated lemon zest
  • 1 package Mediterranean Pita (pocketless variety), cut into triangles
Instructions
  1. Place the onion slices and the pepper slices in a shallow baking pan and sprinkle with salt and pepper. Drizzle liberally with olive oil and then roast in a 375° F oven until tender and slightly brown. Set aside to cool.
  2. In a food processor, combine all of the ingredients and process until very smooth. Taste for seasoning, but be careful not to add too much salt because the Feta cheese is salty.
  3. Brush some olive oil on the pita triangles and sprinkle with your favorite herbs. Toast lightly in the oven. For a simpler preparation, just warm the pita bread triangles in the oven. If you don’t have pita bread, use plain pita bite crackers.
  4. This spread can be stored up to a week in the refrigerator and should be eaten at room temperature. It can be made a couple of days ahead of time which gives the flavor a chance to develop.
Notes
Pepperoncini are added for heat. They can easily be found in glass jars at any supermarket, usually next to the pickles.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/crudite-platter-tirokafteri/