Name: Greek Bouyiourdi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 3 large ripe tomatoes; 1 large mild green chilli or 1 green pepper, sliced; 1 garlic clove, crushed; 1 tsp roughly chopped oregano leaves; 200g block feta cheese; 4 tbsp olive oil; Pinch of sea salt; Warmed pitta breads, to serve

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Introduction

Greek bouyiourdi is a warm, flavorful baked feta and tomato dish perfect for sharing. Combining ripe tomatoes, garlic, and aromatic oregano, it’s ideal as a cozy appetizer or a tasty snack alongside warm pita bread.

A round brown ceramic dish with a rustic texture holds a baked layered dish. The base layer is a deep red sauce with visible chunks and a glossy texture, filled with sliced green chilies spread throughout. On top lies a thick, smooth white block of cheese, slightly browned around edges. Two bright red tomato slices rest on the cheese, garnished with thinly sliced green chilies and small herbs, adding green and dark touches. The dish sits on a white marbled surface, with part of a clear glass visible near the edge. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cut 1 tomato through the middle, then slice two pieces from the center and set aside. Scoop out the seeds from the rest of the tomato, then grate the flesh, discarding the skin.
Step 2: Deseed and grate the remaining tomatoes in the same way. Combine the grated tomato flesh with the crushed garlic and season with salt and pepper. Spoon this mixture into a 16cm baking dish.

Step 3: Preheat your oven to 200°C (180°C fan) or gas mark 6. Place the block of feta into the garlicky tomato mixture in the baking dish.
Step 4: Arrange the sliced reserved tomato pieces and the sliced chilli or green pepper on top. Sprinkle with oregano leaves, drizzle with olive oil, and add a pinch of sea salt.
Step 5: Cover the dish with foil or a lid and bake for 15 minutes. Then remove the cover and bake uncovered for another 15 minutes until the top is slightly browned and bubbling.

Step 6: Serve the bouyiourdi warm with pitta breads on the side for dipping and scooping up the delicious mixture.

Tips & Variations

Use mild chilli or green pepper according to your heat preference. For extra spice, try adding a pinch of red pepper flakes.
Fresh oregano works best, but dried oregano can be used if fresh isn’t available.

Serving with crunchy vegetables or crusty bread instead of pitta can add a nice texture contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The feta may soften further but will retain its flavor.

How to Serve

The image shows a round, brown earthenware dish filled with a thick, red sauce that looks like cooked tomatoes with herbs mixed in. On top of the sauce is a large, white block of cheese, slightly browned at the edges. Two thick, bright red tomato slices rest neatly on the cheese, topped with small pieces of green chili peppers scattered around. The sauce is textured with visible herbs and small bits of cooked vegetables. The dish is placed on a surface with a white marbled texture, and part of a clear glass is visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare bouyiourdi in advance?

Yes, you can assemble the dish and refrigerate it covered for a few hours before baking. Just allow it to come to room temperature before placing it in the oven.

What can I substitute for feta if I don’t have it?

A similar salty and crumbly cheese like halloumi or ricotta salata can be used, though feta is traditional and offers the best flavor balance.