Bouyiourdi - Baked Feta, Peppers, Onions and Tomatoes

If you've never been to Greece you have to try to go one day, although I do realise it is too far away for some people to travel. We are lucky here in the UK that Greece is only between 3 and a half and a 4 hour plane journey away.
I love the place, especially the Greek islands. The food is just so good too. Whenever I've been I've always love meze - lots of small dishes of pure yumminess!
Below is Aliki beach on the island of Thassos.
When I come home I'm always on a mission to 'try' to copy the food we've had! Sometimes I'm useless at it - remember last year my failed attempt at cheese saganaki - but hey ho I got it right in the end! Other times I've amazingly got it right first time.
I had no recipe for this but it tastes the same as I remember so that's something!
Now, unfortunately my only clay dishes are red - and as this dish contains red peppers and tomatoes - it's a bit of a problem to photograph it so you can see it properly.
*Note to self - Janice buy some different coloured clay dishes!

If you don't have clay dishes you can make a parcel out of kitchen foil.

Preheat your oven to 180C /350F/Gas4

You will need to make 2 dishes:

olive oil
2 sweet pointed peppers
1 red onion - sliced very thinly
2 tomatoes, skin removed and sliced thinly (score them then soak in boiling water and the skin is easy to peel)
1 block of feta cheese 350g - sliced in half through the middle and then cut in half
3 garlic cloves, peeled and chopped finely
dried Greek oregano and salt and pepper to season
How to do it:
Cut two sweet pointed peppers in half length ways and remove the seeds. Rub the halves then with a little olive oil and put them on a roasting tray.
Bake in the oven for about 20 to 25 minutes until they start to blacken nicely.
You can remove the peppers and finish them off with a cooks blowtorch to get them really nice and black like I did.


Remove the skin from the peppers and discard. Don't fuss if there are a few black bits left on, they taste good but you don't want to leave too much on. Cut each pepper half in half so you now have 8 bits.
I made two small dishes but if you only want one bigger dish just put the whole lot in one dish instead of dividing it.
Drizzle a little olive oil in the bottom of each dish and wipe round with kitchen paper.

Place half the sliced tomato on the bottom and season with a teeny bit of salt and some pepper. Add some onion and garlic.

Now add two slices of roasted pepper and sprinkle with a teeny bit of oregano, Keep going in layers, adding some of the feta then more tomato and garlic oregano and peppers.
Drizzle the top with olive oil and bake in the oven for about 25 minutes.
If you like cheese you are going to love this - just dip bread into and enjoy.
Oh and don't forget the glass of red wine!

10 comments

  1. Those are some nice Greek flavours!

    ReplyDelete
  2. Looks good Jan! I really hope I can visit Greece (as well as most of Europe) to try authentic foods!

    ReplyDelete
  3. I love everything about this dish Jan:D Wouldn't it be something to be on a Greek island somewhere right now and trying this dish.

    ReplyDelete
  4. OMG that looks amazing! You cant beat a nice bit of melted cheese!

    ReplyDelete
  5. I want to go to Greece! It's a goal of my actually. The Bouyiourdi looks and sounds fantastic - feta is my favorite cheese.

    ReplyDelete
  6. This sounds delicious, and I've been lucky enough to visit Greece. Thanks for the recipe.

    ReplyDelete
  7. I'm having a bit of trouble with blogger tonight, but from what I can see it looks great, makes me want to go to Greece!

    ReplyDelete
  8. One day I really hope to be able to go to Greece Jan! It's been on my list of want to see places since I was 10 and saw Haley Mills in the Moonspinners! That dish looks great!

    ReplyDelete
  9. Jan, your Bouyiourdi makes me want to go to Greece right NOW!

    ReplyDelete
  10. The Greek islands used to be one of our favourite holiday destinations, as you say, it's so easily accessible from England.

    Your Bouyiourdi looks and sounds totally scrummy.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL