Greek bouyiourdi - Baked feta with tomatoes and chilli

Recipe for a delicious Greek meze dish - bouyiourdi, baked feta with tomatoes, red pepper, chilli and oregano.

Course Lunch, Salad, Side dish, Starter

Cuisine Greek

Nøgleord Meze, Summer food, Tapas

Total Time 45

Servings people

Calories 366kcal

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.