Bouyiourdi

Bouyiourdi is a simple Greek baked dish of feta, tomato and pepper. The dish is served warm as a starter or side dish, often as part of a selection of small dishes (mezedes), comparable to tapas.

Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes
Total time: 45 minutes

Ingredients

• 200 g feta in a block
• 2 medium ripe tomatoes
• 1 small green pepper
• ½ red onion
• 2 garlic cloves
• 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
• 1 teaspoon mild paprika
• Freshly ground black pepper
• 2 tablespoons olive oil

Preparation

• Preheat the oven to 200 °C (conventional) or 180 °C (fan).
• Wash the tomatoes and slice them.
• Wash the green pepper, remove the seeds and pith, and cut the pepper into thin strips.
• Peel the half red onion and slice it into thin rings.
• Peel the garlic cloves and finely chop the garlic.

Method

1. Prepare the baking dish
   Lightly grease a small round baking dish with a little of the olive oil.
2. Place the feta in the dish
   Place the block of feta in the centre of the baking dish.
3. Arrange the tomatoes
   Arrange the tomato slices around and partly over the feta.
4. Add the pepper and onion
   Scatter the pepper strips and onion rings over the tomato and the feta.
5. Add the garlic and oregano
   Sprinkle the chopped garlic and oregano over the feta and vegetables.
6. Season
   Dust everything with the paprika and grind black pepper over the top to taste.
7. Drizzle over the olive oil
   Drizzle the remaining olive oil over the feta and vegetables.
8. Bake the bouyiourdi
   Place the dish in the middle of the oven and bake the bouyiourdi for 25–30 minutes, until the feta has softened and is just starting to colour, and the vegetables are cooked through.
9. Serve the bouyiourdi
   Serve the bouyiourdi straight from the oven, in the dish, as a starter or side. Place the dish on the table with good, crusty bread for dipping into the warm feta and the juices from the tomato and olive oil.