Bouyiourdi — Baked Feta with Tomato and Chili

Bouyiourdi — Baked Feta with Tomato and Chili

Bouyiourdi is a classic Greek appetizer featuring creamy feta cheese baked under a savory tomato and pepper sauce. Originating in Thessaloniki (Northern Greece), this dish layers chunks of feta with ripe tomatoes, garlic, and slices of pepper, then bakes until the cheese is golden and melty. The result is rich and indulgent – a warm, cheesy dip with tangy tomato juices and a gentle heat from the peppers. The name “bouyiourdi” (often spelled bouyourdi) hints at its hearty, packed nature.

In a traditional preparation, chopped tomatoes and green banana peppers (or mild bell peppers) are spread in a small ovenproof dish. A solid block or thick slice of feta is placed on top. Minced garlic, dried oregano, and crushed red pepper flakes are sprinkled over everything, followed by a drizzle of olive oil. Some recipes include slices of kasseri or mozzarella for extra meltiness. As it bakes, the tomato juices mingle with the olive oil and feta, creating a bubbling, golden-topped concoction that’s both savory and slightly tangy.

Bouyiourdi is typically served straight from the oven. Guests tear off pieces of crusty bread or warm pita and scoop up the cheesy tomato mixture. A classic meze platter might include bouyiourdi alongside olives, dolmades (stuffed grape leaves), and grilled seafood. In a Greek taverna, a glass of ouzo or robust red wine often accompanies this dish, as the cheese and spice pair wonderfully with an anise-flavored spirit. Despite its richness, it’s a comforting dish that feels both indulgent and homey.

While the oven is the usual method, bouyiourdi can be made on a grill or in foil packets for a smoky twist. The simplicity of the recipe makes it popular at home and in restaurants alike. Although it originated as a humble peasant-style dish, the depth of flavor has made it a beloved appetizer. Greek families often bake it at gatherings, knowing it will disappear quickly.

Bouyiourdi - Greek Baked Feta Dip
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Bouyiourdi - Greek Baked Feta Dip

Recipe by Travel S HelperCourse: Appetizer, MezeCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

8

minutes
Cooking time

25

minutes
Calories

220

kcal

This bouyiourdi recipe starts by layering chopped tomatoes, sliced green peppers, and (optional) chili in a small baking dish. A block of feta is placed on top and everything is seasoned with garlic, oregano, pepper flakes, and olive oil. Bake in a 375°F oven for 20–25 minutes until the tomatoes soften and the feta turns lightly golden. Serve the baked feta hot with bread for dipping. The final dish is creamy, spicy, and tangy – a crowd-pleasing Greek baked cheese dip that serves 4.

Ingredients

  • 4 large ripe tomatoes (about 3 cups chopped) or 1 (14 oz) can diced tomatoes, drained

  • 1 green bell pepper or 2 small Greek banana peppers (sliced)

  • 1 small hot chili pepper (such as jalapeño) or 1 teaspoon crushed red pepper flakes (for heat)

  • 1 block (200–250g) Greek feta cheese (thick slice)

  • 2 cloves garlic (minced)

  • 1 teaspoon dried oregano (or Greek oregano)

  • 1 teaspoon sweet or smoked paprika (optional, for color)

  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)

  • Freshly ground black pepper (to taste)

  • Chopped fresh parsley or oregano (for garnish)

  • Warm pita bread or crusty bread (for serving)

Directions

  • Preheat oven (2 minutes): Heat the oven to 375°F (190°C). Select a small baking dish or a cast-iron skillet that will fit the ingredients snugly.

  •  Prepare ingredients (5 minutes): Chop the tomatoes into bite-sized pieces. Slice the bell pepper and chili. Mince the garlic. Crumble or slice the feta if needed to fit your dish.

  • Assemble the dish (3 minutes): Spread the chopped tomatoes evenly in the bottom of the baking dish. Scatter the garlic and pepper slices over the tomatoes. Place the block of feta cheese on top of the vegetables.

  • Season (1 minute): Sprinkle the oregano, paprika, and a dash of black pepper over the cheese and vegetables. Drizzle the olive oil on top. (Add a bit more olive oil if you like it very rich.)

  • Bake (20–25 minutes): Bake in the preheated oven until the feta is softened and the edges are lightly golden. The tomatoes should be soft and saucy. If the top hasn’t browned and you want a crust, broil for 1–2 minutes at the end (watch carefully to avoid burning).

  • Garnish and serve (1 minute): Remove from the oven and sprinkle chopped parsley or fresh oregano on top for color. Serve the bouyiourdi hot, tearing bread to scoop the cheesy tomato mixture.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Bouyiourdi is best served hot as part of a Greek meze or appetizer spread. It goes well with grilled meats (souvlaki, lamb, or chicken), sausages, or roasted vegetables. A simple Greek salad and tzatziki make good accompaniments. For drinks, ouzo, tsipouro, or a medium-bodied red wine (like Agiorgitiko) complement the dish. Sliced cucumbers or a light yogurt-based salad can help balance the richness.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F until warmed through; the texture of the cheese will change and become firmer. Stir in a little extra olive oil if the mixture seems dry. Bouyiourdi does not freeze well due to the high water content of the tomatoes and cheese.
  • Variations & Substitutions (4 ways): - Extra Cheese: Layer ½ cup shredded kasseri, mozzarella, or Parmesan on top of the feta before baking for extra gooeyness. - Veggie Mix: Add sliced onions, kalamata olives, or halved cherry tomatoes around the feta before baking for more complex flavors. - Herb Twists: Sprinkle fresh thyme or basil on top after baking instead of parsley for a different aroma. - Individual Portions: Divide ingredients into small ramekins (one per person) and bake for 10–15 minutes. This creates personal mini bouyiourdia and shortens cook time.
  • Chef’s Tips: - Choose quality feta: A good Greek feta block (cow, sheep, or mixed milk) really makes this dish. Look for a creamy, firm feta that will soften but hold shape. - Even cooking: Use an oven-safe dish that can also go under the broiler if needed. Rotate the dish halfway through baking for even browning. - Prepare ahead: You can assemble bouyiourdi ahead of time (cover and refrigerate) and bake just before serving. It stays crisp and bubbly when baked from chilled.
  • Equipment Needed: Oven (or grill for an alternative method); ovenproof baking dish or skillet; knife and cutting board; mixing spoon; spoon for serving; oven mitts.

Nutrition Facts (per serving, approximately)

NutrientAmount per Serving
Calories~220 kcal
Total Fat16 g
Protein13 g
Carbohydrates7 g
Fiber2 g
Sodium870 mg

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