Greek Food, Cooking and Recipe Community

Making Kopanisti for a Holiday Party?

1 - 2 of 2 Posts
dpappas87

dpappas87

Active member
I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.
 
Kopanisti is a fantastic choice for your Christmas party—it’s bold, flavorful, and a definite crowd-pleaser! The base is typically feta cheese, and if you can get Mykonos kopanisti (a spicy Cycladic cheese), it takes the flavor up a notch. Here’s a simple way to make it:
  1. Ingredients: Use about 200g feta, 50g Mykonos cheese (optional), 2-3 tablespoons olive oil, a splash of white wine or vinegar for tang, a finely chopped chili or red pepper flakes for heat, and a pinch of oregano.
  2. Process: Blend the feta and Mykonos cheese in a food processor with olive oil until creamy. Add the chili or flakes gradually, tasting as you go. The key to creaminess is good-quality olive oil and blending long enough for a smooth texture.
  3. Serving Ideas: Serve with warm pita, breadsticks, or crudités. Garnish with a drizzle of olive oil, chili flakes, or chopped fresh herbs. It pairs wonderfully with olives and sun-dried tomatoes!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How to Use Graviera Cheese

I recently picked up a block of Greek graviera cheese at a Mediterranean market, and I’m excited to try it out! I know it’s a hard cheese with a slightly sweet, nutty flavor and that it’s one of the most popular cheeses in Greece, but I’m not sure how to use it beyond just nibbling on it.

I’ve heard it can be used in cooking, so I’d love some tips. Does it work well in baked dishes like moussaka or pastitsio? Can it be grated over pasta or salads like Parmesan? I’ve also seen recipes where graviera is fried as saganaki—does anyone have a tried-and-true method for that?

Lastly, what are your favorite pairings? Any advice on storing it to maintain freshness would also be much appreciated.

Tips for Food to Eat at a Greek Festival

In the Greek diaspora it's common for a Greek church to run a Greek festival to share the culture and generate revenue. In some parts of the United States, festival season is starting now (further south), and festival season in the north tends to happen starting in May, depending on the climate.

I have a church, but I like to visit other churches. I know what I like to buy when I go to these events, but I thought I'd talk out what do you guys like to order? I like to get gyros because I don't make them at home, and anything time consuming, like stuffed grape leaves. What are your thoughts?

Advice for Making Saganaki

Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!

Greek Meat Marinade Debate for Grilling

I recently had a lively discussion about Greek meats and the ultimate marinade, and it got me curious—what’s your go-to recipe? Everyone seems to have their own secret method, and I’m always open to learning new techniques. Personally, I stick to a classic combination of garlic, lemon, olive oil, salt, pepper, and oregano.

It’s simple but packs a punch with that unmistakable Greek flavor. Occasionally, I like to spice things up by adding red pepper flakes for a little heat, especially when grilling lamb or pork.

I’ve heard people swear by adding yogurt for tenderizing, or even using wine or vinegar for a tangy kick. What about you? Do you prefer sticking to traditional Greek marinades, or do you have a creative twist you swear by? I’d love to hear what works for you and any tips to take my marinades to the next level and perhaps try something I've never thought of before.

Using kefalotyri cheese?

I recently picked up a block of kefalotyri cheese at a local Mediterranean market, but I’m not quite sure how to make the most of it. I know it’s a traditional Greek cheese with a hard texture and salty, tangy flavor, but I’d love some tips and ideas for incorporating it into dishes.

Do you have any favorite recipes or techniques for using kefalotyri? I’ve heard it’s great for frying as saganaki, but I’m wondering what else it pairs well with. Can it be grated over pasta or used in baked dishes?

Also, are there any specific Greek dishes where kefalotyri is essential? I’d love to try something authentic if possible. Bonus points for any advice on storing it to maintain its flavor and texture! Looking forward to your suggestions...
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top