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About this recipe: This ubiquitous Greek dish is served as a meze, or as a side to chips. I also like it in sandwiches. The type and amount of chilli you use is up to you - the hotter you like it, the more you should add! This produces a rather mild tyrokafteri that should please everyone's tastes - start with half a chilli if you're timid. Serve with crusty bread or pitta for an unbelievably quick and easy nibble!

Diana Moutsopoulos

Serves: 8 

  • 400g feta
  • 1 red or green chilli, seeds removed

Prep:5min  ›  Ready in:5min 

  1. Place the feta and the chilli in a food processor. Process until a smooth, creamy consistency is reached.


If you like more heat, leave the seeds in the chilli. For a variation on this recipe, you can also add a jarred roasted red pepper, which lends a pretty red hue.
To achieve a more spreadable consistency, if necessary, add a tablespoon of Greek yoghurt at a time until your desired consistency is reached. Note that this probably won't be necessary, as the feta becomes quite creamy after enough blending in the processor.

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- 19 Dec 2012

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