Bouyiourdi is a delightful Greek dish that celebrates the creamy delight of roasted feta in the oven. This classic recipe features rich, baked feta paired with succulent, juicy tomatoes and a medley of aromatic herbs, creating a flavour explosion that transports you straight to the sun-kissed shores of Greece. Traditionally, this dish boasts a spicy kick, enhancing its savoury essence and making it an unforgettable treat for your taste buds.
The perfect baked feta oven dish
Great as a savoury appetiser or a sumptuous side, this dish turns baked feta into a full delicious fusion of Mediterranean flavours. As you bake the feta in the oven, it melts to make an effortless sauce that mixes beautifully with the tomatoes. You can serve it warm, straight from the oven with crusty bread as a dip or mixed with your favourite grilled veg or pasta.
Ingredients
- 180 g DODONI Feta cheese
- 1 roasted red pepper
- 1 green pepper
- 1 dried chilli pepper
- 14 cherry tomatoes
- 100 g grated cheese
- 50 g olive oil
- ½ teaspoon (2.5 g) dried oregano
- 1–2 sprigs of fresh thyme
- Freshly ground black pepper
- 1 small ovenproof dish (about 10 cm)
Process
- Preheat the oven to 190°C / fan setting.
- Place the red pepper on a sheet of aluminium foil and roast it in the oven for 10–15 minutes, until soft.
- Halve the cherry tomatoes and marinate them with a drizzle of olive oil, a pinch of salt, and some oregano.
- Slice the green pepper and the dried chilli pepper.
- Add some black pepper and a few sprigs of thyme.
- Crumble the feta cheese.
- Set aside a small portion of the grated cheese and feta. Place the rest in the ovenproof dish and mix everything together well. Then top the mixture with the reserved feta and grated cheese, drizzle with olive oil, and add a little thyme.
- Cover the dish with aluminium foil and bake for about 15 minutes. Remove the foil and bake for a further 6–7 minutes, until the cheese has melted and formed a golden crust.
- Serve immediately while still warm.
Delicious variations of Bouyiourdi
For a more colourful twist on your bouyiourdi recipe, add sliced bell peppers, zucchini, and olives to the traditional recipe for a bright and flavourful approach.
If you’re looking to spice it up, add chilli or crushed red pepper flakes for a fiery kick that complements the creamy feta.
To change the texture of this dish, try changing the types of tomatoes used when baking the feta in the oven. Whilst cherry tomatoes will be the most common, using plum or vine tomatoes can make the flavour of this dish more even intense and its texture more juicy.
