Preheat an oven to 180*
Using a blowtorch, scorch the skins of the red peppers and chilli. Place in the oven and roast until soft, around half an hour for the peppers and 20 min for the chilli.
Remove from the oven, place in a bowl and cover in cling film. This will make it easier to remove the skin.
When cool enough to handle, peel the peppers and chilli and dice/mince quite finely.
In a separate bowl, crumble the feta and mash, using a fork, until it looks like large crumbs.
Stir the chopped peppers and chilli through the cheese then, slowly add the olive oil whilst beating constantly.
Season with pepper and serve as part of a traditional Greek meze.
«If you don't have the time to scorch and roast the peppers you could used ones from a jar, just make sure that they have been roasted and peeled.»