Greek Bouyiourdi with Feta and Tomatoes Recipe
Introduction
Greek Bouyiourdi is a warm, flavorful baked feta and tomato dish that’s perfect for sharing. Its combination of tangy feta, ripe tomatoes, and a hint of heat from fresh chilli makes it an irresistible 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
- Step 1: Cut 1 tomato through the middle, then slice two pieces from the centre and set aside. Scoop out the seeds from the remaining tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the crushed garlic. Season with salt and pepper, then spoon this mixture into a 16cm baking dish.
- Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Nestle the block of feta in the garlicky tomato mixture. Top with the reserved sliced tomatoes, sliced chilli or green pepper, oregano, olive oil, and a pinch of sea salt.
- Step 3: Cover the baking dish and bake for 15 minutes. Then uncover and bake for an additional 15 minutes until the feta is soft and the tomatoes are bubbling.
- Step 4: Serve warm with the pitta breads on the side, perfect for dunking into the melted cheese and sauce.
Tips & Variations
- For extra depth, add a sprinkle of crushed red pepper flakes before baking if you like more heat.
- Substitute the green chilli with roasted red peppers for a milder version.
- Use fresh oregano if available for a more vibrant herbal flavor.
- Try drizzling a little honey on top before serving to contrast the tangy feta.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warm. The dish is best enjoyed fresh but reheating brings back the melty texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Greek Bouyiourdi ahead of time?
You can prepare the tomato and garlic mixture in advance and store it in the fridge for a day. Assemble and bake just before serving for the best texture and flavor.
What can I use if I don’t have feta?
Halloumi or ricotta salata can work as alternatives, but feta’s crumbly and tangy nature is key to an authentic bouyiourdi experience.
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Greek Bouyiourdi with Feta and Tomatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Greek Bouyiourdi is a warm, baked feta and tomato dip infused with garlic, oregano, and mild green chili, perfect for serving with warmed pita bread. This traditional Greek appetizer combines creamy feta with fresh, garlicky tomatoes and aromatic herbs, making it a delightful starter or snack.
Ingredients
Main 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
- Prepare the tomatoes: Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of this tomato, then grate the flesh, discarding the skin. Deseed and grate the remaining tomatoes in the same way. Mix the grated tomato flesh with the crushed garlic.
- Season and assemble: Season the tomato and garlic mixture with salt and pepper to taste and spoon it evenly into a 16cm baking dish.
- Preheat the oven: Heat your oven to 200°C (180°C fan)/gas mark 6 in preparation for baking.
- Add feta and toppings: Nestle the entire block of feta cheese in the garlicky grated tomatoes. Then arrange the reserved tomato slices and the sliced green chilli or green pepper on top. Sprinkle with the roughly chopped oregano leaves and drizzle with olive oil. Add a pinch of sea salt over the top.
- Bake covered: Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 15 minutes to let the flavors meld and soften.
- Finish baking uncovered: Remove the cover and bake for an additional 15 minutes until the feta is golden and the tomatoes are bubbling and slightly caramelized.
- Serve warm: Remove from the oven and serve warm with warmed pitta breads on the side for dipping and scooping.
Notes
- Use ripe tomatoes for the best flavor and juiciness.
- If you prefer more heat, substitute the mild green chilli with a hotter variety.
- The dish is best served fresh and warm straight from the oven.
- Leftover bouyiourdi can be stored in the refrigerator for up to 2 days and gently reheated.
- For a vegetarian diet, ensure the feta is made from vegetarian rennet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Keywords: Greek bouyiourdi, baked feta dip, Greek appetizer, tomato and feta dip, oven-baked feta
