It’s All Greek to Me

As a nod to Greek Easter, we asked Christine Cushing, host of Fearless
in the Kitchen, to share a simple and tasty recipe:

Kopanisti Roasted Red Pepper and Feta Spread

2 roasted red peppers, peeled and seeded
1/2 pound good quality feta
cheese, crumbled (225 grams)
1/2 tsp chili flakes or freshly chopped
chili (2 ml)
1/4 cup extra virgin olive oil (50 ml)

In a food processor puree the roasted peppers. Add the crumbled feta
cheese and pulse a few times. Add the chili and pulse. Transfer to a
bowl. Stir in olive oil until blended. Spoon over grilled pita or
flatbread.

Yield: 10 to 12 servings.

Plate smashing, optional.