Ingredients
2 red bell peppers, roasted and peeled
227 grams (4 ounces) of sheep milk Feta cheese packed in brine, separated
1/2 small garlic clove
1/2 teaspoon crushed red pepper flakes, or more to taste
1/2 teaspoon freshly squeezed lemon juice, or more if needed
1/4 teaspoon dry oregano
1/4 teaspoon cayenne pepper
2 green onions, cut into thin slices
Salt and freshly ground black pepper, to taste
Garnish
Extra virgin olive oil
2 green onions, cut into thin slices
2 tablespoons finely chopped parsley leaves
5 Kalamata olives, pitted and chopped
Crumbled Feta cheese
To Serve
Vegetables such as carrots, celery, cucumber, or bell pepper sticks
Pita Bread
Directions
1. Place the oven rack near the top. Preheat the oven to the Broil setting. Place the washed, whole red peppers on a tray lined with aluminum foil. Broil until the top of the peppers are charred. Turn and continue broiling until all sides are charred, for about 30 to 40 minutes. Place in a plastic bag and allow the peppers to "sweat" for 5 to 10 minutes. Remove the skin from the peppers and allow to cool completely. Cut the peppers and remove the stem, veins, and seeds.
2. Drain the brine from the Feta cheese and pat dry with paper towels. Crumble 1 tablespoon of the cheese and reserve for garnish.
3. Using a sharp knife, crush the garlic. Add some salt and puree into a fine paste.
4. In a food processor, process the pepper flakes.
5. Add to the food processor the roasted bell peppers, the rest of the Feta cheese, lemon juice, salt, oregano, cayenne pepper, and pepper. Process until all ingredients are well combined.
6. Transfer to a bowl, and adjust seasoning. Add the green onions and mix well.
7. Make spiral dents using a spoon and drizzle with olive oil. Garnish with green onion, parsley, Kalamata olive, crumbled Feta cheese, and lemon slices.
Notes
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