Name: Greek Bouyiourdi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 3 large ripe tomatoes; 1 garlic clove, crushed; 1 large mild green chilli, or 1 green pepper, sliced; 1 tsp roughly chopped oregano leaves; 200g block feta; 4 tbsp olive oil; Pinch of sea salt; Warmed pitta breads

Jump to Recipe

Introduction

Greek bouyiourdi is a warm, comforting dish featuring garlicky tomatoes baked with creamy feta and a touch of spice. Perfect as a shareable appetizer, it pairs beautifully with warm pitta bread for dipping.

A round, rustic clay dish with a brownish-red color holds a baked block of white cheese placed in the center. On top of the cheese are two bright red tomato slices, surrounded by thin green chili rings scattered on the cheese and around in the sauce. The sauce beneath is thick with a reddish-brown tint, showing some texture of cooked vegetables. A woman's hand holds a glass on the left edge, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large ripe tomatoes
1 garlic clove, crushed
200g block feta
1 large mild green chilli, or 1 green pepper, sliced
1 tsp roughly chopped oregano leaves
4 tbsp olive oil
Warmed pitta breads, to serve

Instructions

Step 1: Cut 1 tomato through the middle, then slice two pieces from the center and set aside. Scoop out the seeds from the rest of the tomato and grate the flesh, discarding the skin. Do the same with the remaining tomatoes. Mix the grated tomato flesh with the crushed garlic, season, and spoon into a 16cm baking dish.
Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Nestle the block of feta in the garlicky tomato mixture. Top with the sliced tomato pieces, sliced chilli or green pepper, oregano, olive oil, and a pinch of sea salt. Cover the dish and bake for 15 minutes, then uncover and bake for another 15 minutes. Serve warm with pitta breads for dunking.

Tips & Variations

Use mild green pepper if you prefer less heat from the chilli.
For extra flavor, sprinkle some freshly ground black pepper or a pinch of chili flakes before baking.
Serve with crusty bread if pitta is unavailable.
Adding a handful of chopped fresh basil or parsley after baking adds brightness.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through. It’s best enjoyed fresh but can be served at room temperature if needed.

How to Serve

The dish is served in a round, white plate with a rustic, textured look. At the center is a thick white block of cheese topped by two slices of bright red tomato. Around the cheese, there are many green sliced peppers scattered on a reddish sauce. Small green herbs and black pepper bits are sprinkled on top, adding contrast and freshness. The plate is placed on a white marbled surface, giving a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta’s salty, creamy texture is key to bouyiourdi, but you can substitute with halloumi or a soft goat cheese if needed, though the flavor will differ slightly.

Is bouyiourdi traditionally spicy?

It often includes mild green chilli for a gentle heat, but you can adjust the spice level or use a green pepper for a milder version, making it suitable for all tastes.