Title: HTIPITI
  Categories: Greek, Appetizers
       Yield: 6 Servings
  
            Karen Mintzias
     1/2 lb Feta
       3 tb Oilve oil
       1 md Italian pepper
            -- seeded & finely chopped
       1    Pickled green pepper
            -- seeded and chopped
       2 ts Oregano
            Pepper to taste
     1/2    Lemon; strained juice only
            Black olive; for garnish
  
   Htipiti (pronounced h-tee-pee-TEE and translated as "that which is
   beaten") is the name Macedonians gave to this tart feta spread. The
   longer it is beaten, the more tart it will be.
   
   In medium-size bowl, mash feta with fork or potato masher and slowly
   add olive oil, chopped peppers, oregano, and black pepper. Pulverize
   mixture for about 10 minutes (less if using a food processor),
   pouring in lemon juice a little at a time, until feta is creamy.
   Cover and refrigerate at least 1 hour before serving. Yields about 1
   cup.
   
   Source: The Food and Wine of Greece, by Diane Kochilas (St. Martin's
   Press)
   
   Typed for you by Karen Mintzias
  
 

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