Home » Spicy Feta Cheese Dip (Prentza)
A traditional Ionion greek dip made with feta cheese trimmings and mizithra cheese in a white bowl. Garnished with a few pieces of parsley. There is a small white spoon on the top right hand side of the bowl. A red grilled peppers was also added to this dip to give it a reddish orange color.

Spicy Feta Cheese Dip (Prentza)

Written by Published on Updated on April 11, 2024 in Appetizers, Dips, Mediterranean cuisine, Side Dish

Hey there,

This Spicy Feta Cheese Dip  (Prentza) recipe is also known as Tyrokafteri.   On the island of Cefalonia, the local name is Prentza and not Tyrokafteri,  prepared with the trimming (leftover) of a spicy feta cheese left in the barrel and Mizithra cheese a soft unsalted cheese. If you walk into any supermarket in Greece they sell the trimming of the feta cheese.  I often bought feta cheese trimmings to make mini cheese puffs and spinach pie puffs.  The price is usually lower than the usual price of feta.

To prepare Prentza we need to use the same amount of Feta cheese and Mizithra.  I love this dip because the ingredients can vary.  You can add yogurt instead of Mizithra, or you can also use ricotta cheese to substitute the unsalted Mizithra cheese, I can go on and on.  This delicious spicy feta cheese dip is great to eat all year round.  During the cold winter days, you can add chili or hot chili flakes to make it very spicy or do what I did to add a few chili flakes to boost it.

When I am back in Greece we usually get together for lunch or dinner with friends or family. The topic of conversation is always what appetizers will we order.  Once we arrive at the Tavern the first thing everyone says before picking up the menu is “Sophie wants Tyrokafteri”.  heheeh.

Cefalonia is known for its cheese, one of the most famous spicy cheeses is the Kefalotyri cheese.  Kefalotyri is a hard white salty cheese that can substitute for Parmesan cheese.  Other cheeses that the island produces are myzithra, manouromyzithra, and graviera.  There are many more types of cheeses but I can’t remember off hand.

The island is not only famous for the cheeses, and gastronomy but also for the beautiful colors of the sea.  Myrtos Beach is in the top 10 best beaches in the world!   If you don’t believe me search on the net and see for yourself.   Plus for the past few years, the Tourism industry has been rising at a fast pace.  So if you haven’t had the opportunity to visit the Greek Island of Cefalonia with its beautiful crystal clear blue/turquoise colored beaches and landscapes add it to your bucket list.

Give this dip a go and let me know what you think.

I wish everyone a wonderful morning/afternoon/evening and rest of the week.

P.S.  I added a sweet red pepper, I used the air fryer to cook it but if you don’t have one use your oven. 🙂

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A traditional Ionion greek dip made with feta cheese trimmings and mizithra cheese in a white bowl. Garnished with a few pieces of parsley. There is a small white spoon on the top right hand side of the bowl. A red grilled peppers was also added to this dip to give it a reddish orange color.

Spicy Feta Cheese Dip (Prentza)

foodzesty
A delicious dip made with Feta and Mizithra cheese with thyme and a few other tasty ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Dip, Side Dish
Cuisine Greek
Servings 10 servings

Equipment

  • 1 air fryer
  • 1 food processor

Ingredients
  

  • 1 cup feta cheese trimmings
  • 1 cup mizithra soft
  • ½ cup olive oil
  • 1 tsp thyme dry
  • 1 tbsp oregano
  • 1 red sweet pepper air fryer

Instructions
 

  • Brush the sweet pepper with olive oil and place into the air fryer for 10 minutes at 200, or until soft.
  • Set aside the sweet pepper to cool.
  • Place all the ingredients into a food processor
  • Beat on high speed for 4 minutes.
  • Place into a bowl and in the fridge for 1 hour before serving. Serve cold
Keyword Easy, feta cheese, Quick recipe

KALI MAS OREXI!! 🙂

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

2 Comments

  1. popsiclesociety
    April 11, 2024 at 11:51 am  ·  Reply

    I love that you added the sweet pepper! What a delight 😋

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