Jul 14 2026
Restaurants›Milos Restaurant›The Greek Spreads Recipe

The Greek Spreads Recipe

Inspired by Milos Restaurant
Time1h
Serves6

Taramosalata, tzatziki, htipiti, grilled pita and raw vegetables

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Ingredients

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Taramosalata (Greek Fish Roe Spread)

Tzatziki (Yogurt-Cucumber Dip)

Htipiti (Spicy Roasted Red Pepper & Feta Spread)

Grilled Pita

Raw Vegetables & Garnishes

Method

Taramosalata (Greek Fish Roe Spread)

  1. 1

    Soak bread

    Tear the slice of stale bread into pieces and place in a small bowl. Pour the milk over the bread and let it soak for 5 minutes until softened, then squeeze out excess milk and reserve the milk.

  2. 2

    Process base

    In a food processor combine the tarama, soaked bread, and grated red onion. Pulse until broken down into a coarse paste.

  3. 3

    Emulsify

    With the processor running, stream in the olive oil slowly to create a light, creamy emulsion. If the mixture becomes too stiff, add 1–2 tablespoons of the reserved milk to loosen it. Add lemon juice and pulse to combine.

  4. 4

    Season and finish

    Taste and season with sea salt and black pepper. Stir in chopped dill if using. Transfer to a serving bowl, smooth the top, drizzle with a little olive oil and refrigerate for at least 30 minutes to let flavors meld.

Tzatziki (Yogurt-Cucumber Dip)

  1. 5

    Prepare cucumber

    Peel the cucumber if the skin is thick; otherwise leave skin on for color. Grate the cucumber coarsely, then place grated cucumber into a fine sieve or cheesecloth and squeeze out as much liquid as possible (about 2–3 tablespoons).

  2. 6

    Combine ingredients

    In a bowl whisk the Greek yogurt until smooth. Add the drained grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill. Mix until evenly combined.

  3. 7

    Season and chill

    Season with salt and pepper to taste. Cover and chill for at least 30 minutes (preferably 1 hour) to allow the garlic and dill to infuse the yogurt.

Htipiti (Spicy Roasted Red Pepper & Feta Spread)

  1. 8

    Prepare peppers

    If using fresh peppers, char them over a gas flame or under a broiler until blackened, then place in a bowl covered with plastic to steam for 10 minutes. Peel off skins, remove seeds and stems, and roughly chop. If using jarred roasted peppers, drain and roughly chop.

  2. 9

    Blend

    In a food processor combine the roasted red peppers, crumbled feta, Greek yogurt (or labneh), lemon juice, smoked paprika, red pepper flakes, and olive oil. Pulse until smooth but still slightly textured—avoid over-blending to retain some body.

  3. 10

    Adjust seasoning

    Taste and add black pepper and more lemon or olive oil if needed to reach desired tang and texture. Transfer to a serving dish and drizzle with a little olive oil and a pinch of smoked paprika.

Grilled Pita

  1. 11

    Preheat and prepare

    Preheat a grill or heavy skillet to medium-high. Mix olive oil, sea salt, and dried oregano in a small bowl and brush both sides of each pita lightly with the oil mixture.

  2. 12

    Grill pita

    Place pitas on the hot grill or skillet and cook 1–2 minutes per side until warm, slightly charred, and pliable. For a crispier texture, cook an extra minute per side. Remove and keep warm, stacking under a clean towel to stay soft.

  3. 13

    Cut for serving

    Cut pitas into wedges or halve them to form pockets for guests to scoop the spreads.

Raw Vegetables & Garnishes

  1. 14

    Prepare vegetables

    Wash all vegetables. Halve the cherry tomatoes, slice the cucumbers, thinly slice the red bell pepper, cut carrots into sticks and quarter the radishes. Arrange neatly on a serving platter.

  2. 15

    Finish and serve

    Drizzle the vegetables with 1 tablespoon olive oil and a squeeze of lemon if desired. Garnish the spreads with fresh dill or parsley and place lemon wedges on the board. Serve the chilled spreads alongside warm grilled pita and raw vegetables.

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