This Feta and red pepper spread is a variation on the Greek tirokafteri, but using red Bell peppers instead of chili. The result is therefore not spicy, but very tasty all the same, and ideal for those who prefer more delicate flavors.
Ingredients:
200 grams of Feta cheese
100 gr of Greek yogurt
1 red bell pepper
2 tablespoons of extra virgin olive oil
To prepare this tasty spread, it would be enough to mix and process Feta, yogurt, extra virgin olive oil, sweet paprika or chili and serve. It can be enjoyed immediately with pita bread or even used in sandwiches as a much more interesting ingredient than mayonnaise or ketchup!
However, the proposal is to roast a red pepper first. This will give it a spectacular smoky touch. When the skin has toasted, store it in a plastic bag or container so that the residual heat allows it to come off easily. Wait until it has cooled down and peel it, also discarding the seeds and interior veins. Press the meat of the pepper trying to get rid of as much liquid as possible, this is not mandatory but it helps to obtain a cream with a firmer consistency later.
Crumble the feta cheese, and mix it with the pepper, yogurt and extra virgin olive oil until all the ingredients are integrated. The cream may be relatively runny at first, but it will thicken after sitting for a few hours in the fridge.