Spread Pikilia Recipe
Tzatziki, htipiti, and melitzanosalata served with grilled pita
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tzatziki
Htipiti
Melitzanosalata
Grilled Pita
Method
Tzatziki Preparation
- 1
Prepare the Cucumber
Grate the cucumber and place it in a clean kitchen towel. Squeeze out excess moisture.
- 2
- 3
Chill
Cover the tzatziki and let it chill in the refrigerator for at least 30 minutes before serving.
Htipiti Preparation
- 4
Blend Ingredients
In a food processor, combine feta cheese, roasted red peppers, olive oil, minced garlic, red chili flakes, and black pepper. Blend until smooth.
- 5
Taste and Adjust
Taste the htipiti and adjust seasoning if necessary. Transfer to a serving bowl.
Melitzanosalata Preparation
- 6
Roast the Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast it for 30-40 minutes until soft and charred.
- 7
- 8
Chill
Let the melitzanosalata chill in the refrigerator for at least 30 minutes before serving.
Grilled Pita Preparation
- 9
Preheat Grill
Preheat your grill or grill pan over medium-high heat.
- 10
Brush Pita with Olive Oil
Brush both sides of the pita bread with olive oil.
- 11
- 12
Cut and Serve
Remove from the grill, cut into triangles, and serve warm with the dips.