250 g DODONI feta
1 red or green Bull's Horn (long, thin) pepper, sliced into rounds
2 slices tomato
¼ tsp pepper
1 pinch chili pepper flakes
1 Tbsp olive oil
Grate the DODONI feta on the large holes of the grater. Wash, stem and seed the pepper and slice into rounds. Wash a tomato and cut 2 round slices off it.
Put half the grated feta in a medium-sized Pyrex, or other ovenproof, dish. Lay the pepper slices on top together with the 2 tomato slices. Cover with the remaining feta and sprinkle with pepper, chill pepper flakes and oregano. Drizzle with the olive oil, cover with a lid or foil and bake in the oven at 200° C for 15 - 20 minutes until the feta has melted. Serve hot in the dish from the oven, accompanied by fresh bread.