After visiting more than 11 Greek taverns, I unlocked the secret for the best spicy Greek baked feta recipe (Bouyiourdi). So say goodbye to bland appetizers and make this delicious feta recipe in less than 30 minutes! Must serve with fresh bread or homemade pita bread.
No one knows appetizer and mezze recipes better than the Greeks. And the best part is that they don't have to be complicated. Greek cuisine is all about fresh, high-quality ingredients and straightforward preparation which result in flavorful dishes where each ingredient shines.
Classic examples of such Greek appetizer recipes are this spicy feta dip (Tirokafteri) which can be made in less than 15 minutes, the famous tzatziki (Greek yogurt, cucumber and garlic dip recipe), and this ouzo (or wine) friendly Greek mezze platter.
Oven baked feta with tomatoes and peppers (also called feta psiti or Bouyourdi in Greece) is a Greek dish you just have to try. You may have heard about the delicious sesame crusted feta which is wrapped in phyllo, fried in olive oil and then drizzled with honey, but this ultra savory Bouyourdi is even better!
😍 Why I love this recipe
These are some of the reasons why I love this Greek baked spicy feta recipe:
✓ Easy: You only have to chop some vegetables and add them to the same baking dish as the feta. Then bake. That's it!
✓ Simple: You'll need just a few, simple ingredients.
✓ DELICIOUS: You won't be able to stop eating it. Seriously!
✓ Versatile: Except for a great vegetarian starter, this dish is also great for breakfast, brunch, and as a light lunch.
For this spicy Greek baked feta you'll need the following simple ingredients:
Feta: Use the best quality Greek feta you can find and one you enjoy eating on its own. Check this guide to buying and using authentic Greek feta cheese from Martha Stewart for more feta information.
Extra virgin olive oil: This is one of the recipes where you don't want to use another type of vegetable oil.
Tomatoes: Any kind of tomato will do, grape tomatoes, cherry tomatoes, red beefstake, Roma and heirloom tomatoes are some of my favorite types.
Every time I'm visiting my parents at my village in Crete, I'm amazed at how different their tomatoes taste compared to the ones I find in Athens. So, try to find ones that are ripe, organic, or from a local farmers market.
Peppers: Sweet horn peppers (Piperies Florinis) are usually prefered for this recipe but red bell peppers taste very similar. You can also use half red and half green red pepper for flavor variety and color.
The secret for the best feta bouyiourdi is simplicity. Just a few but good quality ingredients.
Here are some variations for this Greek baked feta:
Hard cheese: Some recipes add Kasseri (a Greek hard cheese) in addition to the feta. Baked Kasseri melts better than feta making this dish more gooey.
Onions and garlic: they're not traditionally used but you can certainly add half an onion and a clove of garlic.
Grilled: Traditionally, this recipe was made in a wood fired stove oven or in the corner of a fire place which resulted in added smoky flavor. Similarly, you can use your grill and make grilled feta cheese.
Tik tok pasta recipe: The viral Tik Tok pasta recipe with baked feta and tomatoes is nothing more than another Bouyourdi variation. To make this type of tomato pasta, just add the baked feta mixture in a large pot of cooked, strained spaghetti and mix well!
Follow this step-by-step-guide to make a perfect spicy Greek baked feta (Bouyiourdi) every time:
Step 1: Chop the vegetables and transfer them to a small bowl. Add the olive oil and the oregano and mix well.
If you use cherry tomatoes you can slice them or cut them in half lengthwise for less juices. Also if the tomato has a lot of juices, you can briefly strain it.
Step 2: Layer half of the vegetables on the bottom of your baking dish (a round 8-inch pan or similar will do). Cut the feta cheese in approximately half inch thick slices and place it on top of the vegetables. Transfer the rest of the vegetables on top of the feta and gently toss to even the surface.
Step 3: Cover with foil and bake for 20-25 minutes, or until soft and bubbly at the edges. Remove the aluminum foil after the 10 first minutes to give the tomatoes that roasted look and the peppers slightly charred surface (you can also turn on the broiler for the last 2-3 minutes). Serve immediately.
Serving suggestion: Some Kalamata olives and fresh bread for soaking up all the juices from the bottom of the dish are almost necessary. Pita bread or pita chips are also ideal.
👨🍳 Expert Tips
✤ Traditionally, Bouyiourdi is baked in a round clay pot or inside a large piece of aluminum foil lined with parchment paper. You can also use a skillet or another shallow baking dish and cover it with foil.
✤ One of the best features of this dish are the juices which you should soak up with lots of fresh bread. However, if you prefer less juices, choose a meaty tomato variety (such as Roma tomatoes) or use grape tomatoes cut in half, lengthwise (don't slice them across the width because they'll release more juices).
✤ For a very creamy dip, stir the feta with a fork, immediately after you take it out of the oven.
✤ This dish is also perfect for a Mediterranean-style brunch! The creamy, savory feta, the intensity from the peppers and the tangy-sweet caramelized tomatoes will make it irresistible!
No, feta cheese will not melt when baked, but it will get softer and creamier. For a melted effect, you can add some hard cheese to the recipe and have the best of both worlds!
Feta should be stored in it's natural brine otherwise it can get dry or develope an unpleasant intense smell. Though you can eat it as is, straight from the brine, it's best to quickly rinse it under teh tap (just before serving) to remove excess salt and brine.
The word Bougiourdi or Bouyiourdi (Greek: Μπουγιουρντί) is a Greek dish or meze that originated in Thessaloniki, northern Greece. The word itself is a Turkish word and translates to a written order or official documment of the Ottoman Empire (usually with a financial content).
🍳 More recipes to try:
If you tried this Greek spicy baked feta recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Best Greek Baked Feta Recipe (Bouyiourdi)
- 1 8-inch round baking dish or similar
- 7 oz (200 g) Greek feta cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¾ cups (150 g) tomato (chopped)
- 1 (100 g) sweet red pepper or bell pepper (or half red pepper and half green pepper)
- 1 chili pepper
- ½ teaspoon Boukovo or chili flakes (optional, for added heat.)
- Preheat your oven to 430°F (220°C).
- Chop the vegetables and transfer them to a small bowl. Add the olive oil, the oregano and the chili flakes (if using) and mix well.If the tomato has a lot of juices, you can briefly strain it. If you use cherry or grape tomatoes, instead of slicing them, you can cut them in half lengthwise for less juices.
- Layer half of the vegetables on the bottom of your baking dish. Cut the feta cheese in approximately half inch thick slices and place it on top of the vegetables. Transfer the rest of the vegetables on top of the feta and gently toss to even the surface.
- Cover with foil and bake for 20-25 minutes, or until soft and bubbly at the edges.Remove the aluminum foil after the 10 first minutes to give the tomatoes that roasted look and the peppers slightly charred surface (you can also turn on the broiler for the last 2-3 minutes).Serve immediately.
- Another way to make this recipe is to cut the feta approximately in 1 inch cubes (or even crumble it by hand), mix it with the rest of the ingredients and bake as instructed.
- If you prefer less juices, choose a meaty tomato variety (such as Roma tomatoes).
- For a creamy dip, stir the feta with a fork immediately after you take it out of the oven.