Greek Bouyiourdi Recipe

Introduction

Greek bouyiourdi is a warm, comforting baked feta dish bursting with garlicky tomato and aromatic oregano flavors. Perfect for sharing, it pairs beautifully with soft pitta bread for dipping. This simple recipe transforms fresh ingredients into a delicious appetizer or snack.

Ingredients

• 3 large ripe tomatoes
• 1 garlic clove, crushed
• 200g block feta
• 1 large mild green chilli, or 1 green pepper, sliced
• 1 tsp roughly chopped oregano leaves
• 4 tbsp olive oil
• Warmed pitta breads, to serve

Instructions

1. Step 1: Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin.
2. Step 2: Deseed and grate the remaining tomatoes in the same way. Mix the grated flesh with the crushed garlic, then season to taste and spoon the mixture into a 16cm baking dish.
3. Step 3: Heat the oven to 200°C (180°C fan) or gas mark 6. Nestle the feta block into the garlicky tomatoes in the dish.
4. Step 4: Top with the reserved tomato slices, sliced chilli (or green pepper), oregano, olive oil, and a pinch of sea salt.
5. Step 5: Cover the dish and bake for 15 minutes, then uncover and bake for another 15 minutes until the feta is soft and the tomatoes are bubbling.
6. Step 6: Serve warm alongside warmed pitta breads for dipping.

Tips & Variations

• Substitute the mild green chilli with a sweet green pepper if you prefer less heat.
• For extra flavor, sprinkle some freshly ground black pepper or a drizzle of honey before serving.
• Try adding sliced kalamata olives for a briny touch.
• Use a ceramic or glass baking dish to ensure even cooking and easy serving.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or microwave until warmed through, then serve with fresh pitta or crusty bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of feta?

Feta is traditional and provides a salty, creamy texture, but you can try halloumi or a mild goat cheese if preferred. Keep in mind the texture and saltiness will vary.

Is bouyiourdi spicy?

The dish can be mild or slightly spicy depending on the green chilli used. If you want to avoid heat, substitute with a green pepper or omit the chilli altogether.

Greek Bouyiourdi Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

Greek Bouyiourdi is a warm, flavorful baked dish featuring ripe tomatoes, garlic, feta cheese, and a hint of spice from green chili or pepper. This traditional Greek appetizer is perfect for sharing, served with warm pitta breads for dipping into its rich, garlicky tomato sauce.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 large ripe tomatoes
• 1 large mild green chilli, or 1 green pepper, sliced

Cheese

• 200g block feta

Herbs and Seasonings

• 1 garlic clove, crushed
• 1 tsp roughly chopped oregano leaves
• Pinch of sea salt

Oils

• 4 tbsp olive oil

Others

• Warmed pitta breads, to serve

Instructions

1. Prepare Tomatoes: Cut 1 tomato in half, then slice two pieces from the center and set aside. Scoop out the seeds from the remaining tomato flesh and grate it, discarding the skin. Repeat the deseeding and grating process for the other tomatoes, then mix the grated tomato flesh with the crushed garlic. Season this mixture with salt and pepper as desired and spoon it into a 16cm baking dish.
2. Add Feta and Toppings: Nestle the block of feta into the garlicky tomato mixture in the baking dish. Arrange the reserved sliced tomatoes on top along with the sliced green chilli or pepper. Sprinkle the chopped oregano leaves over everything, drizzle with olive oil, and add a pinch of sea salt.
3. Bake Covered: Preheat your oven to 200°C (180°C fan)/Gas mark 6. Cover the baking dish and bake the mixture for 15 minutes to allow flavors to meld and feta to heat through.
4. Bake Uncovered: Remove the cover from the dish and bake for an additional 15 minutes to allow the top to brown slightly and the tomato juices to thicken.
5. Serve: Serve the warm Bouyiourdi immediately with warmed pitta breads on the side for dunking into the flavorful tomato and feta sauce.

Notes

• Use ripe, juicy tomatoes for the best flavor and texture.
• If you prefer less heat, substitute green chilli with green pepper.
• This dish is perfect as an appetizer or a light meal paired with fresh bread.
• The baking dish size should be approximately 16cm to ensure even cooking.
• Leftovers can be refrigerated and gently reheated but are best enjoyed fresh.

Keywords: Greek bouyiourdi, baked feta, tomato and feta dip, Greek appetizer, pitta bread dip