Greek bouyiourdi in a dish

Greek bouyiourdi

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(3 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

Enjoy this baked feta with tomatoes, garlic and chilli as part of a meze lunch. It's perfect for scooping up with warm pitta breads alongside a Greek salad

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal243
  • fat21g
  • saturates8g
  • carbs4g
  • sugars4g
  • fibre1g
  • protein8g
  • salt1.3g
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  • 3 large ripe tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 garlic clove, crushed
  • 200g block feta



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 large mild green chilli, or 1 green pepper, sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp roughly chopped oregano leaves



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • warmed pitta breads, to serve


  1. Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.

  2. Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta breads on the side for dunking.

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Comments, questions and tips

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1st Jul, 2020
Very nice, made with green pepper, with salad and bread, enough for two as light lunch, recommend
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