Baked Feta with Tomatoes

Bouyiourdi Recipe

A delicious mix of feta, tomatoes, peppers and onions.

If you've ever been to Greece chances are you will have come across the famous Greek dish bouyiourdi, it's on almost every menu. 

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It's usually served as a meze (starter) but I like to make it large! 😉

Baked feta is such an easy recipe with no real rules as far as ingredient amounts go. If you're not a huge fan of tomatoes, don't put as many in.

If you LOVE feta (and who doesn't)? add more. Okay, it's certainly not exactly diet food, but everything in moderation as they say.

Sorry, but if you don't like feta this recipe is not for you, but I do have a healthier version made with Greek yogurt - yes indeedy, baked yogurt!  

Recipe Top Tips!

• I could have done with adding a bit more olive oil to my dish but it was still good!

• Be sure to slice the onions very thinly otherwise, they won't cook and everything else will be cooked too much. The only way to do this is to use a mandoline slicer this one from OXO Good Grips is actually most marvellous and cheap too.

• Don't crumble or cube the feta - use slices but remember the thicker the slice of feta the longer it will take to take on a springy texture. 

• You will need a 25cm (10-inch) shallow casserole dish with a lid - or you can use kitchen foil but it must be covered tightly. Remember fan ovens are a nightmare when trying to cover a dish with foil - you don't want it coming off and blowing onto the fan. 😱 

Ingredients

• 4 large tomatoes - sliced

• 1½ red pointed sweet peppers - thinly sliced

• 1 large red onion - very thinly sliced, it's best to use a mandoline slicer

• 2 long green chilli peppers - medium heat 

• 3 fat cloves of garlic - peeled and very finely chopped

• 1 x 200g pack of feta - sliced in half horizontally and then cut in half

• 1 tablespoon dried oregano

• a good pinch of red chilli flakes

• a pinch of sea salt and pepper - to season

• extra virgin olive oil - to drizzle

• Fresh crusty bread or pitta bread for dipping and mopping!

Layer the tomatoes, peppers, onions, chilli and garlic.

After the first layer season with a pinch of salt and black pepper and a pinch of oregano.

Drizzle liberally with olive oil and top with the feta.

Sprinkle over the oregano and the chilli flakes and drizzle over a little more oil - all that oil, sounds bothering I know, but I don't think I added enough so go for it!

Put the lid on your dish and into the oven to bake for 10 minutes.

Remove the lid and put it back into the oven for a further 20-25 minutes by which time the feta should have coloured around the edges and be nice and springy.

Use nice fresh crusty bread or dipping and mopping. 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

baked feta, bouyiourdi recipe, baked feta with tomatoes,

starter, meze, main

Greek

Yield: 2-4

Author: Jan Bennett

Baked Feta with Tomatoes - Bouyiourdi

Spicy baked feta with tomatoes and onions - easy and delicious! Serve 4 as a starter (meze) or 2 as a main dish.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 4 large tomatoes - sliced
• 1½ red pointed sweet peppers - thinly sliced
• 1 large red onion - very thinly sliced, it's best to use a mandoline slicer
• 2 long green chilli peppers - medium heat - not birds eye chillies!
• 3 fat cloves of garlic - peeled and very finely chopped
• 1 x 200g pack of feta - sliced in half horizontally and then cut in half
• 1 tablespoon dried oregano
• a good pinch of red chilli flakes
• a pinch of sea salt and pepper - to season
• extra virgin olive oil - to drizzle

To serve

• Fresh crusty bread or pitta bread for dipping and mopping.

Instructions

Preheat your oven to 200°C/400°F

1. Gather and prepare your ingredients - remember the onions must be really thinly sliced or they won't cook.
2. Drizzle a little olive oil onto the bottom of a shallow, lidded baking dish and wipe it around with a piece of kitchen paper to coat it evenly.
3. Layer the tomatoes, peppers, onions, chilli and garlic and, after the first layer season with a pinch of salt and black pepper along with a pinch of oregano.
4. Drizzle liberally with olive oil and top with the feta.
5. Sprinkle over the rest of the oregano and the chilli flakes. Drizzle over a little more oil. All that oil sounds bothering I know, but I don't think I added enough so go for it!
6. Put the lid on your dish and into the oven to bake for 10 minutes.
7. Remove the lid and put it back into the oven for a further 20-25 minutes by which time the feta should have coloured around the edges and be nice and springy.

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