| Created by | Spinneys |
| Prep time | 35 minutes |
| Resting Time | 1 hour |
| Cook time | 50 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 824 |
| Fat | 60.4g |
| Saturates | 15.6g |
| Protein | 18.4g |
| Carbs | 59.9g |
| Sugars | 15.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Dice the tomatoes. Finely dice the onion and spring onions. Finely chop the herbs. In a large bowl, combine the tomatoes, onions, spring onions and fresh herbs. Lightly season with the oregano, salt and pepper.
In another bowl, combine the flour and baking powder. Add the flour to the tomato mixture and mix well. Add more salt and pepper, if required. Allow to rest for 1 hour in the fridge for the best flavour.
To make the htipiti, halve and deseed the capsicums. Arrange them on a baking sheet and brush with 2 tablespoons of olive oil and season with salt flakes. Roast for 30 minutes, turning halfway through. Remove from the oven and allow to cool in a bowl covered with cling film to help the skins ‘sweat’.
Peel the capsicums and roughly chop before transferring them to a food processor along with the feta, oil, black pepper and chilli. Process until the feta is whipped and the mixture is light and fluffy. Transfer the mixture to a bowl and place in the fridge until ready to serve.
To fry the tomato fritters, heat the remaining 120ml of oil in a frying pan over a medium-high heat. Using a tablespoon measurement, drop two tablespoons of batter in the hot oil at a time and fry for at least 3 minutes before flipping to prevent the fritter from falling apart. Fry until golden brown, approx. 6-7 minutes. Drain on paper towels to absorb the excess oil.
Scatter over the fresh herbs and serve alongside the htipiti while hot.
