Tirokafteri (Olympus Fetta and Capsicum Dip) with Garlic Toasted Pita Triangles

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8


  • 300 g Olympus Fetta , roughly chopped
  • 180 g store bought char-grilled capsicum, roughly chopped
  • 1 small red chilli, halved, de-seeded and finely chopped
  • 1/4 cup olive oil
  • 1 1/2 Tbsp white vinegar
  • 1/4 tsp freshly ground black pepper
  • 4 large rounds of pita breads, cut into triangles
  • 2 garlic cloves, finely chopped
  • 2 Tbsp olive oil (extra)
  • salt and pepper
  • parsley, finely chopped for garnish


  • In a blender combine Olympus fetta , capsicum and chilli. Blend until smooth.
  • Set blender to low and gradually add the olive oil and vinegar to mixture.
  • Pour contents of blender into a serving bowl and season.
  • Refrigerate the Tirokafteri for 3 hours before serving.
  • To make the garlic pita triangles, combine garlic, olive oil and seasoning in a small bowl.
  • Using a pastry brush lightly brush pita triangles with garlic oil mixture and place them on an oven tray.
  • Toast triangles in a 160oC oven until golden and crisp.
  • Serve the Tiroafteri with the warm pitta triangles.