Mary Safos's Ikarian-style New York kopanisti (Kariotiki kopanisti stin Nea Yorki) from Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (page 6) by Diane Kochilas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nikos Politis' zucchini sticks (Maridaki kariotiko); Soup-stew with bulgur and lamb (Tsorvas me pligouri)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any blue cheese for Roquefort cheese, ricotta cheese for cottage cheese, hot sauce for chile oil, and dried Greek oregano or dried thyme for dried savory.

  • Ganga108 on December 22, 2021

    Long Summer days and feta features on our table more often than not. Today is is this beautiful dip and spread from my favourite author of Greek cookbooks, Diane Kochilas. Her book, Ikaria, is to die for, and this recipe is one of the first in the book. A whipped combination of feta, blue cheese and ricotta, it really is made for Summer eating under the vine leaves.

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