Bouyiourdi Baked Feta

No ratings yet

Authentic bouyiourdi -- a block of Greek feta baked with ripe tomato, sweet florina peppers, and fresh chili until bubbling and golden at the edges. A classic Greek meze from northern Greece, served straight from the oven with crusty bread. Serves 4.

Servings as a meze

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

200 g Greek feta cheese 7 oz, in one intact block stored in brine
1 medium ripe tomato thinly sliced
2 florina peppers or piquillo peppers, thinly sliced, seeds removed
1-3 fresh green chilies thinly sliced, adjust to heat preference
2 tbsp extra virgin olive oil
1 tsp dried Greek oregano
0.5 tsp sweet paprika
freshly ground black pepper to taste
crusty bread for serving

Instructions

Preheat oven to 200°C (400°F). If using a clay pot, place it in the cold oven to preheat together -- never put a cold clay vessel into a fully preheated oven.
Place the feta block in the center of a small ovenproof dish, leaving room around the sides for the tomato and peppers.
Arrange tomato slices over and around the feta. Season lightly and scatter a pinch of oregano across them.
Layer florina pepper slices over the tomato, covering the top of the feta.
Scatter chili slices over everything. Remove seeds for less heat; keep them for the full northern Greek experience.
Drizzle olive oil generously over the entire surface.
Sprinkle sweet paprika, black pepper, and remaining oregano over the top.
Bake 20–25 minutes until feta edges are golden, tomato has collapsed and released its juices, and the dish is actively bubbling.
Serve immediately in the baking dish with crusty bread ready for tearing and dipping.

Notes

Use a proper block of Greek feta stored in brine -- do not use pre-crumbled feta. One chili gives warmth; two or three gives the full Thessaloniki version. For extra depth, add a tablespoon of dry white wine over the feta just before baking. If using a clay pot, always start it in a cold oven to avoid thermal shock.

Author: Chef Niko

Calories: 175kcal

Nutrition