Kopanisti is a cheese from Mykonos with the texture of ricotta, but the sharpness of blue cheese. Unfortunately, you cannot purchase it in Australia, so Maria has created her own version by combining blue-vein with ricotta. This dish is great on its own, but it also makes an excellent side dish.
- 200 g fresh ricotta cheese
- 80 g blue vein cheese, crumbled
- 1 tbsp dill, chopped
- 4 large zucchinis, halved lengthways
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C. Combine cheeses, dill and some pepper in a large bowl.
Using a teaspoon, scoop out a little of the zucchini flesh to hollow out the vegetables. Add to the cheese mixture. Stuff zucchinis with mixture, then place in a baking dish. Bake for 25 minutes or until the zucchinis are tender and cheese is golden brown.
Photography Chris Chen