Kopanisti is something that I just happened to stumble across a few weeks back as I was having lunch with Alice from SavorySweetLife in Seattle! We met at this really cute cafe in Ravenna and they had a bunch of really fabulous food! One of the dips I ordered was the Kopanisti and it was served with small pita triangles. It was amazing. If it hadn’t been the first time I was meeting Alice, I might have just licked my plate clean. Don’t worry though… I kept it classy.

Kopanisti is traditionally a whipped feta dip with peperocini peppers, mint and red pepper flakes. I jazzed this up a bit and used some roasted red bell peppers and a whole handful of garlic. The result was a fantastic dip that I then used on my sandwich for lunch, as a dip for snack and then leftovers are going on a salad tomorrow. Talk about bang for my buck! And then… I went to work and made it for my clients. It was a hit there too! Dips are just so fabulous. They have multiple purposes and can really jazz up and dish.

So the consensus is… you have to make this dip. Toast up some pita triangles and toast them in the oven with a tad bit of olive oil and a sprinkle of paprika and you have got yourself a great snack.




    For the Kopanisti
  • 1/2 pound Greek Feta
  • 3 Tbsp Olive Oil
  • 3 garlic cloves, peeled
  • 1 tbsp fresh mint
  • 1/3 tsp Red Pepper Flakes
  • 1 roasted red pepper, skin peeled
  • Salt and pepper to taste
  • For the Crudité
  • Sliced Cucumber
  • Radishes, halved
  • Celery
  • Cherry Tomatoes
  • Mini Bell Peppers
  • Small carrots
  • Snap Peas


  1. Combine all the ingredients into a food processor and blend together until mostly smooth. Taste and adjust seasoning for red pepper flakes. Add salt and pepper if needed

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  1. Yum! I know just the place in Ravenna, but haven’t tried this yet. Looks like I will have to try making it myself. I am always looking for good ideas for a quick lunch and this seems to be perfect!

  2. Gaby, I’ve never heard of this dip but I have to try it! I LOVE dips and can easily just eat them for dinner. My boys love dipping things and this one is so good for them. Thanks for the introduction!

  3. Those pita triangles look so perfectly toasted and delicous! What a yummy dip, I’ve never heard of it before but I’m a sucker for dips =)

    1. Hi Kate – its a little different than Htipiti since I didn’t use sun dried tomatoes, lemon or green onions but then again they are fairly similar! Both are delicious!

  4. Sounds delicious! I will make it!
    If you can get ‘Quark’ in LA- it’s a German/Austrian soft,smooth cheese similar to cottage cheese and available in Canada, Australia, but not in Florida—you can substitute this for the feta for anyone who needs to watch salt intake.
    BTW the best cheese cake is made with Quark!

  5. This sounds awesome! My friend gave me a recipe for a dip with roasted red peppers, olive oil, garlic, and almonds. It looks really similar to this… but it doesn’t have cheese, and the feta in yours sounds like an amazing idea.

  6. Nicely done, one of my favourite dips. The name of the dish varies, depending on where in Greece you’re from and the choice of herb could be mint, oregano or even basil. It’s all good!

    1. Peter – I think any variation on this dip would be ok in my book! Just another reason to go to Greece so I can personally sample all the different kinds!

  7. I had never of it although I am sure that I had some while in Greece. I like dips and will definitively try it; might use the Quark for sodium/calories reasons. Wholefoods carries some from Vermont Butter & Cheese Creamery in their “fresh-ready-do-eat” section. Tj’s might have some as well since they carry the Vermont Butter Creme Fraiche.

  8. I just had Kopanisti (made with roasted red peppers) for the first time last night at a local Greek restaurant. I had to google it this morning right away to find a recipe. Thanks!

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