Spicy Feta Spread! (Tirokafteri) – #37

Frappé days are here at last! On this episode, Olivia and Joe find a food processor and decide to get creative! With a bunch of ingredients and some help from the Greeks, they’ll be attempting a traditional recipe for the first time. So will this Greek CLASSIC be fantastic?? Or will it leave them in RUINS??

The Olivia and Joe Cheese Show is a weekly talk show where we try a new cheese every week. Historical, international, favorites to cheap bodega finds, we’ll try anything! If you’re a foodie who likes to laugh, you’ll love the Cheese Show! More information about this week’s cheese below:

Country – Greece
Milk Type – Sheep
Pasteurization – Pasteurized
Age – 2-5 months

Tirokafteri (or spelled with a y) is a cheese-based spread from Greece. The preparation of the dish varies from region to region, which has led to a few different versions named ktipiti, htipiti, or kopanisti. Though they’re all a bit different, the common main ingredients for most versions include feta cheese, hot peppers, roasted red peppers, olive oil, lemon juice, garlic, greek yogurt, and oregano. It’s typically eaten as part of a mezze platter or by itself with slices of warm pita bread. For our own recipe, Olivia researched a bunch of Greek recipes and pulled together all the elements to create the ultimate Tirokafteri recipe, which you should definitely try!! Super easy and SO DELICIOUS!

The feta we used for the recipe is Arahova feta, the classic standard by which all others fetas are measured. It’s 100% sheep’s milk (“feta” is name protected and must be at least 70% sheep. Some fetas include up to 30% goat’s milk), and aged in a wooden barrel for up to five months. It’s salty, tangy and complex. And most importantly, it’s the PERFECT feta for a spread. I suggest if you want to make the recipe, try to find a feta in brine, not a pre-crumbled feta from your grocery store.

RECIPE
Combine in a food processor:
8 oz feta
¼ cup extra virgin olive oil
½ cup greek yogurt (more if you like it creamier, or sub it out for a few more tbs of evoo)
1 roasted red pepper (you can roast a red pepper yourself, then remove the skin, or get a jar of roasted red peppers in brine)
1tbs of crushed chili peppers flakes OR 1-2 roasted chili peppers (add or subtract to your own taste!)
1tbs lemon juice
1tbs red wine vinegar
1 clove garlic
Blend to desired consistency! Oregano to taste

Pairing Suggestions: Hummus, pita, olives, dolmades, spanakopita (spinach pie), lemon potatoes, grilled chicken, greek salad – YUM!!! With ours, we are drinking a crisp Greek white wine. Assyrtiko is probably the best known Greek grape variety. Or you could go with another crisp white wine if you’re unable to find something from Greece.

If You Can’t Find This Cheese: If you are going to make this recipe, DEFINITELY use a brined feta, nothing pre-crumbled or waxy from a grocery store! You can also try to purchase a tirokafteri from a greek restaurant! Many have the spread on the menu. There are a few different varieties of the spicy cheese spread, so be sure to look for tirokafteri, chtipiti, ktipiti, htipiti, or kopanisti.

If you like this cheese, let us know below! What do you like to pair with this cheese? How would you describe the way this cheese tastes? What are your favorite cheeses?

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