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 Vegetarian, 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 23g 35%
  • Carbs 12g 4%
  • Saturated 12g 61%
  • Fiber 2g 8%
  • Sugars 8g
  • Monounsaturated 8g
  • Polyunsaturated 1g
  • Protein 12g 24%
  • Cholesterol 67mg 22%
  • Sodium 803mg 33%
  • Calcium 402mg 40%
  • Magnesium 30mg 8%
  • Potassium 264mg 8%
  • Iron 1mg 8%
  • Zinc 2mg 16%
  • Phosphorus 282mg 40%
  • Vitamin A 224µg 25%
  • Vitamin C 138mg 230%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 52µg 13%
  • Vitamin B12 1µg 21%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 80µg 100%
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