Tyrokafteri (feta and pepper spread)

Tyrokafteri Cucumber S croppedAs is the case with taramosalata, eggplant spread and other popular Greek meze, tyrokafteri recipes are abundant; some have garlic and other spices, unnecessary in my humble opinion…

I love the simple combination of flavors created by olive-oil-sautéed peppers which I also use in my Eggplant, Pepper and Parsley Spread. Sautéed peppers and their oil flavor the salty-sour feta in this simple Tyrokafteri that can be made with either red or green sweet peppers.

I usually have in my fridge either a green or red tyrokafteri which I prepare in the summer with the small crop of sweet and hot green and red peppers.

Note that the two kinds have somewhat different flavor. The green version, although less spectacular, is sometimes very fragrant and tasty, at least in the summer, in our part of the world with ours or our neighbor’s organic small but delicious green peppers. The red version made with the long ‘Florina’ peppers is sweet-salty and definitely very attractive!

Serve on cucumber slices or with toasted whole-wheat bread and any crudités.




6 tablespoons olive oil

1 large or 2-3 smaller green bell peppers, seeded and coarsely chopped

1-2 small fresh jalapenos or other green chilies, seeded and chopped (to taste)

1 pound feta cheese, crumbled –preferably aged in barrels

4 tablespoons thick, Greek yogurt

2 large bell peppers, 1 red and 1 green, seeded and coarsely chopped

1-2 teaspoons Aleppo pepper or good pinch of crushed red pepper flakes


For the green version: In a skillet warm half the olive oil and sauté the green pepper and chili for about 8 minutes stirring, until soft.

I the bowl of a blender or food processor add half the cheese, 2 tablespoons yogurt and the sautéed peppers with their warm oil. Process until smooth. Transfer to one side of a serving dish.


For the red version: Warm the rest of the oil in the skillet and sauté the red peppers until soft, adding the pepper flakes at the end. Process the peppers with the rest of the cheese and yogurt, and transfer to the other side of the serving bowl.

Cover and refrigerate. Tyrokafteri keeps well for a week or more. Bring to room temperature before serving.



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