Roasted Pepper & Feta Spread

Michael Psilakis


  • 1/2  Spanish onion, thickly sliced
  •   Extra-virgin olive oil, for brushing
  •   Kosher salt and black pepper, to taste
  • 1 Cup  crumbled feta cheese
  • roasted red peppers, cut into strips
  • pepperoncini, sliced
  • 1/2 Teaspoon  dry Greek oregano
  • pinches ground coriander
  • pinches ground cumin
  • sprigs parsley
  • sprigs dill
  • 1 Tablespoon  sliced chives
  • 1/4 Teaspoon  grated lemon zest

This traditional spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudités or potato chips. I like to use it anywhere you would use an aioli.


Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.

In a food processor, combine all of the ingredients with the grilled onions and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.


Calories per serving:

296 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 46g 71%
  • Carbs 24g 8%
  • Saturated 24g 122%
  • Fiber 4g 15%
  • Sugars 15g
  • Monounsaturated 17g
  • Polyunsaturated 3g
  • Protein 24g 48%
  • Cholesterol 134mg 45%
  • Sodium 1,606mg 67%
  • Calcium 803mg 80%
  • Magnesium 60mg 15%
  • Potassium 528mg 15%
  • Iron 3mg 17%
  • Zinc 5mg 32%
  • Phosphorus 563mg 80%
  • Vitamin A 447µg 50%
  • Vitamin C 276mg 459%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 1mg 79%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 1mg 55%
  • Folic Acid (B9) 104µg 26%
  • Vitamin B12 3µg 42%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 24%
  • Vitamin K 160µg 200%
Have a question about nutritional data? Let us know.
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