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Htipiti, Flame Roasted Red Peppers & Feta Dip

A recipe by

A traditional Greek meze dip. Ideal as an appetiser served with grilled pita bread, olives and a round of drinks.


  • 300g red onions, peeled
  • 120ml Odysea Organic Extra Virgin Olive Oil
  • 450g Odysea Flame Roasted Red Peppers
  • 400g Odysea Organic Feta cheese
  • 1/4 bunch thyme, picked
  • sea salt & freshly grounded black pepper


  1. Cut the onions in half, brush them with olive oil, season and roast for about 30 minutes or until soft.
  2. Let them cool down then chop them coarsely.
  3. Dice the peppers by hand and mix with chopped onions.
  4. Crumble the feta cheese and add it to the pepper and onion mix. Add the remaining olive oil and thyme and mix everything together.
  5. Serve with grilled pita bread.

Take care not to over mix as it will only turn into a paste and this is not the desired consistency, small chunks of feta should still be visible.


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