📝 About This Recipe
Hailing from the vibrant tavernas of Thessaloniki, Bouyiourdi is a masterclass in Mediterranean simplicity, combining salty feta, sun-ripened tomatoes, and a kick of heat. This rustic meze is baked until the cheese reaches a luscious, molten consistency and the vegetables release their sweet, aromatic juices. It is the quintessential communal dish, designed to be scooped up with crusty bread while still bubbling from the oven.
🥗 Ingredients
The Foundation
- 200 grams Greek Feta Cheese (high-quality, block form (not crumbled))
- 100 grams Graviera or Kefalotyri Cheese (grated, for a golden crust)
- 2 medium Ripe Roma Tomatoes (thinly sliced into rounds)
The Aromatics & Heat
- 1/2 piece Green Bell Pepper (seeded and sliced into thin rings)
- 1-2 pieces Red Chili Pepper (sliced into thin rounds (adjust for heat preference))
- 1/4 small Red Onion (finely sliced into half-moons)
- 1 clove Garlic (paper-thinly sliced)
Seasoning & Finish
- 4 tablespoons Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 tablespoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 1/2 teaspoon Red Chili Flakes (Bukovo) (for extra warmth)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a small, traditional clay pot (piato) or a small ceramic baking dish that fits the ingredients snugly.
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2
Drizzle one tablespoon of extra virgin olive oil onto the bottom of the baking dish to prevent sticking and add flavor.
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3
Place half of the tomato slices in a single layer at the bottom of the dish, followed by half of the onion and garlic slices.
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4
Place the whole block of feta cheese directly in the center of the dish on top of the vegetables.
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5
Layer the remaining tomato slices, green pepper rings, and red chili rounds over and around the feta block.
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6
Scatter the remaining sliced onions and garlic over the top for an even distribution of aromatics.
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7
Sprinkle the dried oregano, smoked paprika, red chili flakes, and black pepper over the entire assembly.
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8
Drizzle the remaining three tablespoons of olive oil generously over the top, ensuring the vegetables are well-coated.
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9
Top the dish with the grated Graviera or Kefalotyri cheese, which will create a beautiful salty crust as it melts.
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10
Cover the dish tightly with a lid or aluminum foil. This traps the steam and softens the feta perfectly.
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11
Bake in the center of the oven for 20 minutes.
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12
Remove the foil and switch the oven to the broiler (grill) setting for 5-7 minutes, or until the cheese on top is bubbling and has golden-brown spots.
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13
Carefully remove the dish from the oven—it will be extremely hot. Let it rest for 2-3 minutes.
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14
Garnish with freshly chopped parsley and an extra pinch of oregano before serving immediately.
💡 Chef's Tips
Always use feta sold in brine for the best texture; vacuum-packed dry feta won't melt as beautifully. If you don't have a clay pot, use a small cast-iron skillet for excellent heat retention. Control the spice level by removing the seeds from the fresh chili peppers or omitting the chili flakes. Do not add extra salt to this dish, as the feta and hard cheeses provide more than enough salinity. For a smoky variation, try roasting the peppers over an open flame before adding them to the pot.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough or warm pita bread to soak up the spicy oil. Pair with a glass of chilled Ouzo or a crisp Assyrtiko white wine from Santorini. Include it as part of a larger meze spread alongside Kalamata olives and tzatziki. Add a side of refreshing cucumber and radish salad to balance the richness of the baked cheese. Enjoy it as a light lunch by serving it alongside a plate of grilled octopus or calamari.