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What you’ll need:

1/2 sweet onion, thickly sliced

2 red bell peppers, thickly sliced

Extra-Virgin olive oil

Salt and cracked black pepper

1 cup crumbled Greek feta cheese

1/2 tsp dry Greek oregano

2 T. chopped fresh parsley

Pinch of ground cumin

1/2 tsp. of grated lemon zest

1 small pickled yellow pepper (pepperoncini), stem removed, optional

Sprig of fresh dill for garnish

Roasted Pepper and Feta Spread (Tirokafteri)

By Chef Marilena Leavitt

Makes 1 quart

Here’s how:

1. Place the onion slices and the pepper slices in a swallow pan, sprinkle with salt and pepper, drizzle liberally with olive oil, and roast in a 375˚ oven until tender and slightly charred. Set aside to cool.

2. In food processor, combine all ingredients and process until very smooth. Taste for seasoning, but be careful not to add too much salt because feta is very salty.

3. Smear some on pita wedges, and top with a slice of pepperoncini and a sprig of dill.

Note: For a little heat, add pepperoncinis, which can be found in the pickle aisle at most supermarkets.

Next: Baked Shrimp With Fresh Tomatoes and Feta Cheese (Garides Youvetsi)

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