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Suggest a better descriptionHtipiti (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. Martins Press) Typed for you by Karen Mintzias
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 159 | ||
Calories from Fat: 132 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 416.8mg | 14 % | |
Potassium 26.2mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.6g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 159
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