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Greek

Bouyiourdi

A Greek taverna classic: a thick slab of feta baked in a clay dish under tomato, sweet green pepper and chilli, topped with melting kasseri and plenty of oregano. It comes to the table bubbling, to be scooped up with bread.

Lunch & dinnerSnacksVegetarian
45 min10 prep · 35 cookEasy577 kcalper serving
Bouyiourdi

Method

  1. Heat the oven to 200C (fan 180C). Take a small clay gastra or a shallow ovenproof dish just big enough to hold the cheese with a little room around it, and rub the inside with a few drops of the 1 tbsp olive oil.
  2. Pat the 120 g slab of feta dry and set it in the centre of the dish in one piece — it should not be crumbled, as the point of bouyiourdi is a soft slab that holds its shape until you break into it.
  3. Slice the 1 tomato into rounds about 5 mm thick and lay them over and around the feta, overlapping. Deseed the 1 long green pepper, cut it into rings and scatter them on top.

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Per serving

577kcal
23gprotein
24gcarbs
45gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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