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Bouyiourdi — hot baked feta with tomatoes and peppers
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Source: https://recipheon.com/en/recipes/snacks/bouyiourdi-hot-baked-feta-with-tomatoes-and-peppers
About this recipe
Bouyiourdi is a Greek appetizer of hot feta baked with tomatoes, peppers, oregano, and a little chili. In the oven, the vegetables soften and release juices that mingle with the olive oil and slightly salty cheese. The feta keeps its character: it becomes soft and easy to crumble with a spoon rather than forming stretchy strands. This simple home version uses only feta, sweet green pepper, and dried herbs. Thinly sliced vegetables and an initial covered stage help everything cook evenly in one small baking dish. Once uncovered, continue baking until the pepper is fully tender and the juices are hot and gently bubbling. Serve the whole dish with all its olive oil and juices as four warm appetizer portions. Preparation, baking, and a brief rest take about 1 hour; extend the baking if needed until the vegetables soften.
Ingredients
Feta with vegetables
300 g feta cheese in blocks, weighed after draining the brine; the brine is not served
350 g ripe fresh tomatoes with skins, weighed after removing the stems, including seeds and juices
150 g sweet green pepper with skin, weighed after removing the stem, core, and seeds
30 g extra-virgin olive oil, all used for baking and serving
1.5 g dried oregano leaves
0.5 g dried hot chili flakes
0.3 g ground black pepper
Steps
Preheat the oven to 200°C with conventional top and bottom heat. Meanwhile, wash and dry the vegetables and drain the feta from its brine. Slice the tomatoes about 5 mm thick, keeping all the released juice, and cut the pepper into thin strips about 3–4 mm wide. In a bowl, mix the vegetables and their juices with all the olive oil, oregano, chili, and pepper; do not add extra salt because the feta is salty.
Use an ovenproof dish about 22 × 16 cm and at least about 4 cm deep. Spread half the vegetables over the bottom. Divide the feta into large pieces about 1.5 cm thick and place them on the vegetables, then arrange the remaining tomatoes and pepper around and partly over the cheese, leaving some of its surface exposed. Pour in all the olive oil and juice left in the bowl.
AI-generated Cover the dish with aluminum foil and place it on the middle rack of the preheated oven. Bake for 20 minutes, then carefully remove the foil and continue baking without a cover for about 15–20 minutes. The pepper should be tender, the tomatoes clearly baked, and the juices hot and gently bubbling; extend the baking if needed. The feta should be hot and soft, with lightly golden patches on its exposed surface, while still holding pieces that crumble easily with a spoon.
Set the dish on a heatproof trivet and let it rest for about 5 minutes. Gently crumble some of the feta with a spoon and mix it with a little of the vegetable juices, leaving some larger pieces of cheese as well. Divide the entire dish into four appetizer portions and serve warm, sharing out all the olive oil and juices from the bottom of the dish too.
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