makes about 3 cups (720 ml)
Kopanisti, which means “beaten,” is the name for several cheese specialties in the Greek kitchen. It sometimes refers to a fermented cheese that is a traditional product throughout the Aegean islands, and it also refers to a whipped feta spread seasoned with herbs, olive oil, and sometimes some heat in the form of black pepper or chiles. This is a mild, tangy version of kopanisti and is excellent spread on bruschetta or as a base for meatballs.
1 garlic clove, chopped
1 cup (150 g) crumbled Greek feta
1 cup (150 g) crumbled manouri or ricotta salata cheese
2 tablespoons Greek yogurt, preferably full-fat
1½ cups (250 g) roasted cherry or teardrop tomatoes (see Note)
3 tablespoons extra-virgin Greek olive oil
1 teaspoon grated lemon zest
2 teaspoons chopped fresh oregano leaves
Pita chips, store bought or homemade (here)
Combine the garlic, feta, manouri, and yogurt in the bowl of a food processor and pulse to combine.
Add the roasted tomatoes, olive oil, lemon zest, and oregano and pulse until the mixture is a slightly chunky paste.
Transfer to a bowl or plastic container, cover, and refrigerate for at least 30 minutes or up to 1 week before serving. Serve as a dip with pita chips.
NOTE: To make the roasted cherry or teardrop tomatoes, preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper. Halve 3 cups (300 g) of cherry or teardrop tomatoes and place them in a large bowl. Add 3 sliced garlic cloves, 1 teaspoon sugar, 2 tablespoons balsamic vinegar, 3 tablespoons extra-virgin Greek olive oil, 2 tablespoons chopped fresh oregano, 2 tablespoons chopped fresh thyme, and salt to taste and toss to coat the tomatoes. Spread the mixture over the prepared baking sheet and roast for 30 to 45 minutes, turning the tomatoes once, until they are caramelized and just starting to form a charred crust on top. Remove and set aside. Let cool before using. You can store these in a jar with a tight-fitting lid, covered with olive oil, in the refrigerator for up to a week.