Gradually heat the olive oil in a pan, taking care not to burn it.

Add the chillies until they are blistered and soft.

Remove from the chillies and oil from the heat and allow to cool.

Crumble the feta. Put half into a blender along with the red wine vinegar and the cooled-down red chillies. Mix well.

Combine the mixture with the other half of the feta and mix by hand to the desired consistency.

Bring a frying pan to high heat and using a brush, spread two drops of rapeseed oil around the pan. (Note that the oil can be omitted if preferred.) Place the pita bread into the pan and heat each side for 15-20 seconds.

Remove the pita from the pan and cut into quarters.

Spread a spoonful of the tirokafteri onto a small plate, add sweet paprika and dip with the warm pita bread.