Bouyiourdi — baked feta with tomatoes and mild chilli
A meze of softened feta over grated tomatoes, baked with oregano.
Active time10 min
Cooking30 min
Total40 min
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Ingredients
- 1 tsp fresh oregano leaves
- 1 garlic clove
- 1 large mild green chilli
- 3 large ripe tomatoes
- 200 g block feta
- 4 tbsp olive oil
- 1 pinch of sea salt
Preparation
Preheat the conventional oven to 200 °C. Reserve slices from the middle of a tomato for the top. Deseed the remaining tomatoes, grate the flesh and discard the skins. Peel and crush the garlic and mix with the grated tomatoes. Spoon into a small 16 cm baking dish. Slice the mild chilli.
1 garlic clove1 large mild green chilli3 large ripe tomatoes- oven
- knife
- chopping board
- grater
- mixing bowl
- baking dish
Wash and chop the oregano. Place the feta on the grated tomatoes. Top with the reserved tomato slices, chilli and oregano. Drizzle with olive oil and add the salt. Cover the dish and bake for 15 min. Uncover and bake for another 15 min, until the feta is hot and softened and the tomatoes cooked. Serve warm.
1 tsp fresh oregano leaves200 g block feta4 tbsp olive oil1 pinch of sea salt- oven
- baking dish
- ovenproof lid
- knife
- chopping board
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.