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Tirokafteri (Olympus Fetta and Capsicum Dip) with Garlic Toasted Pita Triangles
  1. In a blender combine Olympus fetta , capsicum and chilli. Blend until smooth.
  2. Set blender to low and gradually add the olive oil and vinegar to mixture.
  3. Pour contents of blender into a serving bowl and season.
  4. Refrigerate the Tirokafteri for 3 hours before serving.
  5. To make the garlic pita triangles, combine garlic, olive oil and seasoning in a small bowl.
  6. Using a pastry brush lightly brush pita triangles with garlic oil mixture and place them on an oven tray.
  7. Toast triangles in a 160oC oven until golden and crisp.
  8. Serve the Tiroafteri with the warm pitta triangles.
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