Bouyiourdi or baked feta cheese with tomatoes and peppers, is an appetizer, meze as we call it in Greek, which is made with feta cheese, onion, tomato and hot peppers. It is a different kind or cheese saganaki as this is baked and not fried.

The name bouyiourdi is reminiscent of the Ottoman Empire. According to Wikipedia,  the word originally
meant the written order of an officer of the Ottoman Empire. Today means the official document, in particular, order, usually with unpleasant economic content.

Bouyiourdi is a classic appetizer of the Near East and since it made with pantry and fridge staples of the Greek houses, it became very popular for impromptu gatherings. It can be a perfect meze to accompany wine, ouzo, tsipouro,  raki.

There are a few cooking methods for this dish: In the oven, placed in a ceramic (terracotta) covered baking dish, wrapped in aluminum foil in the oven, or on the barbeque (I prefer the BBQ).

Baked Feta with Tomatoes and Peppers - Bouyiourdi

Sonia Skounaki for Primal Mediterranean Gourmet

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer

Cuisine Greek Recipes, Mediterranean Recipes

Servings 4

Ingredients

  

1x2x3x

• 1 slice of Feta Cheese 1/2 inch thick, about 3 oz
• 1 Roma Tomato sliced ¼ inch thick
• 1 Hot pepper sliced (I use jalapeno)
• 1 Onion sliced ¼ inch thick
• 1/2 tsp Oregano
• 1 tbsp Extra Virgin Olive Oil
• Freshly ground pepper

Instructions

 

Aluminum foil method:

• If you are cooking the bouyiourdi in the oven, preheat the oven to 375 F. Otherwise, preheat the barbecue to medium-high.
• Cut a piece of aluminum foil, large enough to create a loose packet around the feta cheese.
• On the aluminum foil, place the onion slices.
• Place the feta on top of the onions, and the peppers and the tomatoes.
• Sprinkle with freshly ground pepper and the oregano.
• Drizzle with the olive oil.
• Fold the ends of the foil to make a packet, taking care to raise the folded ends slightly to avoid the juices running out of the packets.
• If cooking in the oven, place the packets in a cookie sheet and bake for about 20 minutes.
• If cooking on the barbeque, place the packets the directly on grilling rack.
• Remove from the oven or the barbeque, open the packets and transfer the contents to a serving place and drizzle with the juices at the bottom of the packet.
• Note: the packets are extremely hot and you should be very careful when opening them as the steam escaping can burn your hands.

Baking dish method (can only be baked in the oven):

• Preheat the oven to 375 F.
• In a small stoneware-baking dish, place the feta on top of the onions, and the peppers and the tomatoes.
• Sprinkle with freshly ground pepper and the oregano.
• Drizzle with the olive oil.
• Cover the dish (if the dish does not have a cover, use some aluminum foil).
• Bake for about 20 minutes.
• Remove from the oven, uncover and serve immediately.

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