* Exported from MasterCook *
Greek Hot Pepper and Feta Spread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper
3 tablespoons olive oil -- plus extra to top the jar
1/2 teaspoon Aleppo red pepper flakes -- or 1/4 teaspoon red pepper mixed with 1/4 teaspoon sweet paprika
2 1/2 cups crumbled feta cheese -- about 1 pound
Wash, dry, and seed the pepper, then cut into 1/2-inch rings. In a frying
pan, warm the oil, then add the pepper rings and red pepper and saute
until the pepper rings are soft, about 6 to 10 minutes.
Place the crumbled feta and sauteed peppers with their oil in the bowl of
a food processor. Process, pulsing the motor on and off, until the mixture
becomes a smooth spread. Transfer the spread to jars, pressing down on it
to eliminate all air pockets. Top with a thin film of olive oil and store
in the refrigerator.
This spread will keep for 3 to 4 weeks in the fridge.
Makes about 3 cups (12 one-quarter cup servings)
AuthorNote: Hot pepper and feta spread is served as an appetizer in
Salonica, the second largest Greek city, with crudites or barley rusks
(paximadia) or savory biscotti. You can also use it to stuff grilled
peppers and as a topping for baked potatoes.
Cuisine:
"Greek"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 10g Fat (77.8%
calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 28mg
Cholesterol; 349mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 1/2
Fat.
Nutr. Assoc. : 0 0 0 0
No comments:
Post a Comment