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!
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.