Bouyiourdi – A Greek meze dish of baked feta, tomatoes and chilli.
Wow… this dish is quite simply delicious.
Bouyiourdi is a classic of the Greek meze table – and here, simplicity really does something special.
Baked feta, juicy tomatoes, red pepper and chilli, left to melt together with garlic, oregano and plenty of good olive oil… it is so simple, and yet so full of flavour.
I really love this dish – it has everything I love. The soft, creamy feta, the sweet baked tomatoes and the little spicy kick from the chilli. And then the good olive oil that brings it all together – don’t hold back on it, and use a really good one; it makes a huge difference.
And yes – it is actually meant to have a bit of an edge. In the original version it is often quite spicy, and many people also use fresh chilli, such as jalapeños. But you can easily adjust the heat yourself so it is exactly to your taste.
It is a dish that suits every occasion. Perfect as part of a tapas spread, as a starter, for a light lunch with friends or simply as a snack in the sun with a glass of cold white wine. It also works really well as a side for dinner – or as a light meal in itself with a fresh salad and plenty of bread.
Serve it with crisp, toasted slices of bread so you can scoop up all the delicious topping – the crisp bread with the soft, flavourful topping is a perfect combination.
What makes bouyiourdi so good
- Feta: Turns soft and creamy in the oven and gives the dish its salty, rich base
- Tomatoes: Release juice and sweetness, creating a lovely “sauce”
- Red pepper: Adds freshness and a mild sweetness
- Chilli: Gives a little kick of heat that lifts the dish
- Garlic & oregano: Classic Greek flavours that add depth
- Olive oil: Brings it all together – and is essential to the flavour
Where does bouyiourdi come from?
Bouyiourdi comes from northern Greece, particularly the area around Thessaloniki, and is a classic of the Greek meze table. It is one of those simple dishes you share at the table – often served piping hot with bread and a glass of cold white wine.
The dish is typically made with feta, tomatoes and chilli, and in the original version it is often quite spicy. Many people also use fresh chilli – jalapeños, for example – for extra heat and flavour. But you can easily adjust the heat to taste so it suits you perfectly.
There are several variations – some also add finely chopped shallots, while others keep it completely classic and simple. Whatever the version, it is precisely the combination of a few good ingredients and plenty of olive oil that makes bouyiourdi so irresistible.
Greek bouyiourdi – Baked feta with tomatoes and chilli
Ingredients
- 400 g tomatoes
- 1 red pepper
- 2 cloves garlic
- 1 tsp dried oregano
- 4-6 tbsp olive oil
- 400 g feta (block)
- Chilli flakes
To serve
- Crisp slices of bread
- Fresh oregano
Method
- Slice the tomatoes, and cut the end pieces into small dice.
- Cut the red pepper into strips and small dice – and slice the garlic thinly.
- Drizzle a little olive oil in the bottom of an ovenproof dish, top with slices of tomato, red pepper and garlic – drizzle generously with olive oil and sprinkle with oregano and chilli flakes. Do this in a couple of layers, and season with salt and freshly ground black pepper too.It is fine for everything to be packed fairly tightly.
- Place the feta on top, and tuck the small dice of red pepper and tomato around the sides. Top with more olive oil, and sprinkle with oregano and chilli flakes.If you like, place 2 slices of tomato on top of the feta first – just for decoration.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 30-40 minutes – or until the vegetables are tender and the feta soft and creamy.
- Top with extra olive oil before serving.
- Serve with crisp slices of bread and, if you like, fresh oregano.
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