Htipiti

Htipiti (pronounced h-tee-pee-TEE) means “that which is beaten” in Macedonian, and beating is exactly what transforms crumbly feta into this silky, tangy spread. The longer you work the mixture, the creamier and more tart it becomes as the feta breaks down and absorbs the olive oil and lemon juice.

Chopped peppers (both Italian and pickled green bell) give the spread pops of sweet, briny flavor throughout. Oregano ties it to the Greek flavor family, and a generous amount of black pepper adds warmth. A black olive garnish on top is traditional.

Ten minutes of mashing by hand sounds like a lot, but that time is what builds the creamy texture. A food processor speeds things up, though the hand-mashed version has a slightly chunkier, more rustic character that many prefer.

Kitchen Tips

• Add the olive oil and lemon juice gradually while mashing, not all at once. The feta emulsifies with the fat better when incorporated slowly.
• Use good-quality feta. A briny, sheep’s milk feta from Greece gives the most authentic flavor. Domestic cow’s milk feta will taste milder.
• Chill for at least an hour before serving. The flavors sharpen and the spread firms up to a better consistency.
• Serve with warm pita bread, crusty bread, or raw vegetables. It also works as a spread on grilled lamb sandwiches.

Variations

• Spicy htipiti: Add a chopped roasted red chili or a pinch of red pepper flakes for a fiery version common in northern Greece.
• Walnut htipiti: Blend in a handful of toasted walnuts for richness and body. This variation is popular in Thessaloniki.