• 400g feta cheese
  • 200g cream cheese
  • 3 florina peppers in brine (from a jar)
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 sprigs fresh oregano
  • ⅓ cup olive oil
  • 250g cherry tomatoes
  • 2 tomatoes, sliced
  • 1 tbsp sweet paprika
  • 1 tsp chili flakes
  • Salt
  • Pepper
  • A few drops of vinegar
  • Toasted bread with olive oil and oregano, to serve


  1. Drain the peppers and finely chop them.
  2. Slice 4 cherry tomatoes and drizzle them with a little olive oil, a few drops of vinegar, and some sea salt. Mix and let them marinate while preparing the other ingredients.
  3. Halve the rest of the cherry tomatoes.
  4. In a bowl, combine the chopped peppers, onion, crumbled feta, cream cheese, garlic, paprika, oregano, half of the olive oil, and chili flakes. Mix until well-combined. Add the halved cherry tomatoes and stir.
  5. Arrange the tomato slices in a small baking dish and drizzle with a little olive oil. Spread the feta mixture on top and garnish with the marinated cherry tomatoes.
  6. Pour the remaining marinade from the tomatoes over the mixture and drizzle with the rest of the olive oil.
  7. Bake in a preheated convection oven at 200°C, on the middle rack, for 20 minutes.
  8. Serve hot with toasted bread.


Source: Argiro Barbarigou