Red peppers with feta (hpitati) recipe
Preserved red peppers mixed with roasted banana shallots and crumbly feta cheese.
Ingredients
- 300 g banana shallots, peeled
- 120 ml extra virgin olive oil
- 500 g preserved red peppers
- 400 g feta cheese
- 0.25 bunch thyme, picked
- 10.6 oz banana shallots, peeled
- 4.2 fl oz extra virgin olive oil
- 17.6 oz preserved red peppers
- 14.1 oz feta cheese
- 0.25 bunch thyme, picked
- 10.6 oz banana shallots, peeled
- 0.5 cup extra virgin olive oil
- 17.6 oz preserved red peppers
- 14.1 oz feta cheese
- 0.25 bunch thyme, picked
Details
- Cuisine: Greek
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Cut the shallots in half, brush them with olive oil, salt them and put them in the oven. Roast for about 30 minutes or until soft.
- By hand, coarsely chop the peppers and the cooked onions. Crumble the feta cheese and add it to the pepper and onion mix.
- Add the remaining olive oil and thyme. Serve with grilled pitta bread.
This recipe was devised by Theodore Kyriakou from The Greek Larder in partnership with Odysea
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