📝 About This Recipe
Hailing from the sun-drenched Cyclades, particularly Mykonos, Kopanisti is a legendary Greek 'PDO' cheese known for its intense peppery kick and creamy, fermented tang. This artisanal spread captures the spirit of the Aegean by blending salty feta with aged blue cheese and roasted red peppers to mimic the traditional month-long fermentation process. It is a bold, sophisticated meze that awakens the palate with its unique balance of heat, salt, and earthiness.
🥗 Ingredients
The Cheese Base
- 400 grams Greek Feta Cheese (high quality, sheep and goat milk blend, drained)
- 100 grams Roquefort or Danish Blue Cheese (crumbled, provides the fermented funk)
- 100 grams Manouri or Cream Cheese (at room temperature for smoothness)
The Aromatics and Heat
- 2 pieces Florina Peppers (Roasted Red Peppers) (charred, peeled, and seeded)
- 1-2 teaspoons Boukovo (Greek Red Chili Flakes) (adjust based on heat preference)
- 4 tablespoons Extra Virgin Olive Oil (Koroneiki variety recommended)
- 1 tablespoon Red Wine Vinegar (for a bright acidic lift)
- 1 teaspoon Dried Oregano (wild Greek oregano is best)
- 1 clove Garlic (very finely minced or pasted)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Capers (rinsed and patted dry)
- 1 sprig Fresh Parsley (for a pop of color)
- 4-5 pieces Kalamata Olives (for serving on the side)
👨🍳 Instructions
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1
If using fresh peppers, char them over a gas flame or under a broiler until the skin is blackened. Place in a bowl covered with plastic wrap for 10 minutes to steam, then peel, seed, and pat dry.
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2
In a large mixing bowl, crumble the feta cheese by hand into very small pieces. Avoid using a food processor for the feta initially to maintain some traditional texture.
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3
Add the crumbled blue cheese and the Manouri (or cream cheese) to the feta. Use a sturdy fork or a potato masher to blend the cheeses together until a thick, uniform paste forms.
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4
Finely dice the roasted red peppers until they are almost a pulp. Alternatively, pulse them in a small blender with the olive oil for a smoother consistency.
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5
Fold the pepper mixture into the cheese base, stirring vigorously to incorporate the vibrant orange-red hue throughout the spread.
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6
Add the minced garlic, boukovo (chili flakes), and dried oregano. Stir well to distribute the spices evenly.
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7
Drizzle in the red wine vinegar and the remaining olive oil. The vinegar is crucial as it cuts through the richness of the fats.
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8
Season with freshly cracked black pepper. Note: You likely won't need salt as the feta and blue cheese are naturally very salty.
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9
For the most authentic flavor, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the 'fermented' flavors to develop and the heat to mellow.
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10
Before serving, remove the Kopanisti from the fridge and let it sit at room temperature for 15 minutes to soften slightly.
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11
Give it one final vigorous stir. If it feels too stiff, add a teaspoon of olive oil to loosen the texture.
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12
Transfer to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on top.
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13
Garnish with a few capers, a sprinkle of extra boukovo, and a final thread of olive oil.
💡 Chef's Tips
Always use block feta stored in brine rather than pre-crumbled varieties for a creamier texture. If the spread is too spicy, add more cream cheese; if it's too mild, increase the blue cheese and chili flakes. For a truly traditional texture, some chefs add a splash of 'Tsipouro' (Greek pomace brandy) to deepen the fermented aroma. Store leftovers in an airtight container in the fridge for up to 5 days; the flavor actually improves by day three. Avoid over-processing in a blender; the ideal Kopanisti should have a slightly grainy, rustic feel rather than being a liquid puree.
🍽️ Serving Suggestions
Serve alongside warm, grilled sourdough bread rubbed with a bit of garlic. Pair with a glass of chilled Ouzo or a crisp Assyrtiko wine from Santorini to balance the spice. Include it as part of a meze platter with dolmades, olives, and fresh cucumber slices. Use it as a bold topping for grilled lamb chops or roasted eggplant. Top a 'Dakos' (barley rusk) with chopped tomatoes and a dollop of Kopanisti for a Cretan-inspired snack.