This fantastic dish is best served warm and is wonderful eaten with some feta cheese and paired with a nice Greek white wine like a Malamatina. The juices that come from cooking will want to be mopped up with a piece of crusty bread.

Many (like my grandmother did) also add “Greek potatoes” to the mix – simply cut some potatoes’ into wedges and coat with olive oil and some salt, pepper and oregano and back in the paces between the peppers.