Best Greek Baked Feta Recipe (Bouyiourdi)

5 from 6 votes

Best Greek Baked Feta Recipe (Bouyiourdi)

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.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Dip, Meze

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 213kcal

Author: Makos

Equipment

1 8-inch round baking dish or similar

Ingredients

7 oz Greek feta cheese
2 tablespoons olive oil
1 teaspoon dried oregano
¾ cups tomato chopped
1 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.

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition