Htipiti Spread (Roasted Red Pepper and Feta)

Htipiti Spread (Roasted Red Pepper and Feta)
Recipe Date:
January 2, 2018
Cook Time:
Imperial (US)
Pair with Dutton Estate Kylie's Cuvée Sauvignon Blanc
  • 4 red bell peppers, seeded and quartered
  • 2 tbsps plus ¼ cup olive oil
  • 3 tbsps lemon juice
  • 1 tsp minced garlic
  • 1 tsp smoked or Kosher salt
  • 8 ozs feta cheese (cow, sheep or goat), coarsely chopped
  • 1 tbsp fresh thyme or oregano, minced, optional
  • 1 tsp smoked paprika


Preheat oven to 325 degrees. Coat peppers with olive oil and roast on a sheet pan until very tender, about 45 minutes. Let cool. Remove any loose skin.

Mash the garlic with the salt into a paste in a mortar and pestle or with the side of a French knife on a cutting board. Place the paste in the lemon juice for a few minutes while prepping other ingredients to soften the bite of the garlic. Then place peppers, lemon/garlic mixture, feta, herbs and paprika in processor and process until well combined. With processor running, drizzle in olive oil until incorporated. Refrigerate at least 3 hours or overnight. Serve with fresh pita or pita chips. 

Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472

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