Greek Bouyiourdi
Greek Bouyiourdi is a rustic and flavorful oven-baked dish featuring creamy feta, juicy tomatoes, and a mild kick of chili, all drizzled with olive oil and fragrant oregano. Served warm with pitta or keto bread, it’s perfect as a meze, appetizer, or light lunch.
Ingredients
3 large ripe tomatoes
1 garlic clove, crushed
200g block of feta cheese
1 large mild green chili or green pepper, thinly sliced
1 tsp oregano leaves, roughly chopped
4 tbsp olive oil
Sea salt, to taste
Warm pitta breads or keto bread, for serving
Instructions
Step 1 – Prepare the Tomatoes:
Cut one tomato in half, then slice two central rounds and set them aside for topping. Scoop out the seeds and discard the skin. Grate the remaining tomato flesh into a bowl. Repeat the grating process with the other two tomatoes. Mix the grated tomato with the crushed garlic and season with salt.
Step 2 – Assemble the Dish:
Preheat the oven to 200°C (180°C fan) or gas mark 6. Spoon the garlicky tomato mixture into the base of a 16cm baking dish. Nestle the block of feta in the center.
Step 3 – Add Toppings:
Top the feta with the reserved tomato slices, sliced chili or green pepper, oregano, and a generous drizzle of olive oil. Sprinkle with a pinch of sea salt.
Step 4 – Bake:
Cover the dish with foil or a lid and bake for 15 minutes. Then uncover and bake for another 15 minutes until the top is golden and bubbling.
Step 5 – Serve:
Serve hot, straight from the oven, with warm pitta or keto bread on the side for scooping and dipping.
- Pro Tip
Want a smoky twist? Add a pinch of smoked paprika or a few slices of roasted red pepper before baking. You can also crumble the feta slightly before serving for easier dipping.
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