Roasted red pepper and feta spread

    10 min

    A versatile 10-minute spread that makes for effortless finger food when served with pitta triangles and a bowl of Greek olives. Or try it in a Greek-inspired pitta wrap with chicken, mixed greens and sliced red onion.


    Greater London, England, UK
    5 people made this

    Serves: 4 

    • 200g Greek feta cheese
    • 1/2 large roasted red pepper, very finely chopped
    • 1 tablespoon olive oil
    • 1 teaspoon dried oregano
    • 1 pinch chilli powder, or to taste
    • salt and pepper to taste

    Prep:10min  ›  Ready in:10min 

    1. Mash the feta with a fork till relatively smooth. Add the finely chopped roasted red pepper and continue mashing till well combined. Add the remaining ingredients and stir well. Serve immediately or chill till serving.


    You can use roasted red peppers from a jar, or try roasting your own. Simply place a red pepper under a hot grill and roast on all sides till charred. Once thoroughly blackened, remove and place in a large bowl and cover with cling film. Set aside for about 10 minutes, then peel off the blackened exterior.

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