Greek Feta and Pepper Spread - Tyrokafteri - 5g Carbs, 1g Fiber
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil -- plus 2 tablespoons
1 large green bell pepper -- coarsely chopped
1 small fresh green chile pepper -- to 2, seeded and chopped
1 pound feta cheese -- crumbled
1/4 cup Greek yogurt -- preferably sheep's milk
1 large red bell pepper -- coarsely chopped
1 teaspoon Aleppo pepper -- or Maras pepper, or a pinch of hot red pepper flakes to taste
Warm half the olive oil in a skillet over medium-high heat, add the green pepper and chile, and saute, stirring, for about 8 minutes, until soft. Transfer the sauteed peppers and their oil to a blender or food processor and add half the cheese and half the yogurt. Process until smooth. Transfer to one side of a serving dish.
Warm the rest of the oil i the skillet and saute the red bell pepper and Aleppo pepper until soft. Process in the food processor with the rest of the cheese and yogurt and transfer to the other side of the serving bowl.
Cover and refrigerate. Keeps well for 2 to 3 weeks or more. Bring to room temperature before serving.
Makes 8 to 10 servings, as an appetizer.
I always have this appetizer in my fridge, in either its green or red version, which I prepare in the summer with my small crop of sweet and hot green and red peppers. Serve with whole wheat bead or with crudites.
Cuisine: "Greek"
Source: "Mediterranean Hot and Spicy by Aglaia Kremezi, 2009."
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "9 "
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Per Serving (excluding unknown items): 203 Calories; 17g Fat (73.6% calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 574mg Sodium
Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat
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