Greek cuisine · Salads & Mezze

Kopanisti Mykonou

A spicy Mykonos spread made from aged sheep's cheese, cream cheese and plenty of black pepper.

Ingredients · for 4 servings

• 200 g sheep's cheese
• 100 g cream cheese
• 1 tsp white pepper (coarsely crushed)
• 1 tsp chili flakes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 rustic white loaf

Instructions

1. Remove the sheep's cheese from the brine, pat dry and coarsely mash with a fork in a bowl.
2. Add the cream cheese and mash both together vigorously with the fork for 3–4 min. into a lumpy but spreadable mass.
3. Work in the olive oil and lemon juice spoon by spoon until the paste turns glossy and pulls slightly away from the bowl's edge.
4. Season generously with the crushed pepper, chili flakes and oregano — the heat is meant to be clearly noticeable in kopanisti.
5. Let the paste rest covered in the refrigerator for at least 2 hours so the peppery flavor spreads through.
6. Take it out of the cold 30 min. before serving, spread onto a shallow dish, drizzle with a little olive oil and serve with toasted white bread.