Spicy feta spread (Tirokafteri)

roasted and peeled Florina peppers (fresh or from a jar)

350-500 gr

feta cheese

200 gr

strained yogurt

hot chili pepper

2 clov.

garlic

1/2 cup

olive oil

1 tbsp

paprika

1 tsp

oregano

1-2 tbsp

wine vinegar

Equipment

Place all the ingredients in the bowl of the food processor. Use the chopping blade.
Add the feta, yogurt, Florina peppers, garlic, chili pepper, paprika, oregano, and vinegar.
Blend until smooth.
Use as much feta as needed for the consistency you prefer. With 350g of feta, it will be creamy and spreadable; more feta gives a firmer texture.
Taste and adjust the acidity.
Chill in the refrigerator for at least one hour. It keeps well for several days, covered, in the fridge.

The flavor and aroma deepen the longer it rests.
You can make this in a food processor for a completely smooth spread, or by hand in a bowl using a spoon for a chunkier texture. The flavor is bold either way and the ingredient combination is unique.
For preparing your own jar of Florina peppers: Roast them in a hot oven until the skins darken slightly. Transfer them to a food-safe bag and let them steam. This makes them easier to peel. Then slice them open, remove the seeds, and pat them dry with paper towels. Store in a jar with olive oil.