Tirokafteri (or kopanisti as it’s also called) is a spicy, mashed feta cream or dip. Thus, the basis is, of course, a piece of feta. The rest of the ingredients vary from kitchen to kitchen, place to place. Some people use olive oil, some yogurt to make the dip softer, some use vinegar, some lemon juice to add some acidity. Dried or fresh chilli, Tabasco or cayenne pepper for “hotness”, and some add oregano, others garlic. Finely, chopped pimiento / grilled, peeled peppers are optional. In other words, this recipe can be varied almost infinitely. The only thing that is important is that you have really good Greek feta, not a Danish imitation or some such nonsense. Also, this is one of the few dishes in Greek cuisine that tastes (slightly) hot, but the amount of chilli or the like is of course up to you.
Tirokafteri can be served with warm pita bread or a few slices of country bread, or as a mezé (snack).
- 200 g Greek feta
- 5 tablespoons Greek yogurt
- 1 teaspoon white vinegar
- 1 teaspoon dried oregano
- chilli / chilli pepper / Tabasco / cayenne pepper to taste, start with 1 teaspoon let’s say cayenne and taste your way.
- 1 to 2 roasted, peeled and cleaned peppers; the easiest way is to buy canned ones.
The dip can be stored up to a week in the refrigerator, and should be eaten at room temperature. The flavour develops over time. A Pita bread recipe can be found here, or buy ready-made and just heat them a bit in the oven.