Greek-style Baked Yogurt Tomatoes Peppers Onions and Chilli

This is a low-calorie version of the Greek dish 'Bouyiourdi'. Yogurt is a fantastic versatile, convenient and great food staple suitable for the whole family.

Containing a range of nutrients important in a balanced diet and a healthy lifestyle yogurt is an amazing food product.


Because I happen to know that when baked Greek yogurt actually ends up very similar to baked feta just not as salty but it still tastes good.

So, the first thought that came to mind was the much loved Greek dish 'Bouyiourdi' a meze dish which is, in my opinion, is totally addictive. If you've ever been to Greece chances are you will have come across it.

The usual ingredients of Bouyiourdi are feta, tomatoes, peppers, onions and chilli sprinkled with oregano.

Well, there's no feta cheese in this version but it is far lower in calories and fat because yogurt replaces the feta. Yes, indeed you can bake Greek yogurt!

Ingredients to serve 4 you will need:
4 shallow dishes - I used tapas dishes
1 x 500g tub of Greek yogurt
olive oil
sea salt
dried red chilli flakes
dried oregano
2 ripe tomatoes - thinly sliced
2 medium-sized red onions - thinly sliced
3 fat cloves of garlic - peeled and very finely chopped
1 x jar of roasted peppers in oil - drained
1 long green chilli pepper - medium heat, deseeded and thinly sliced

Method:
Preheat your oven to 200C/400F or Gas 6

Spoon a dollop of Greek yogurt into the bottom of each dish. Top with a layer of the onion, tomato, roasted peppers, garlic and chilli flakes.
Sprinkle with a little salt and a few more chilli flakes along with a little oregano. Repeat this then drizzle with a little oil.


Top with a little more yogurt and pop the dishes into the oven and cook for about 20 minutes.
When the time is up the yogurt should have taken on a firm but springy texture and look quite like feta.

Once cooked, serve immediately with slices of crusty bread for dipping.



Yoghurt, Greek, Tapas, Meze, Side, Bouyiourdi
Greek, Meze, Tapas, Side dish, Yoghurt
Greek
Yield: 4
Author:

Greek-style Baked Yogurt Tomatoes Peppers Onions and Chilli

Greek-style Baked Yogurt Tomatoes Peppers Onions and Chilli

The best yoghurt to use for this is the brand 'Fage TOTAL' Greek yoghurt 2% fat
prep time: 10 Mcook time: 25 Mtotal time: 35 M

ingredients:

  • 4 shallow dishes - I used tapas dishes
  • 1 x 500g Greek yogurt
  • olive oil
  • sea salt
  • Chilli flakes - dried
  • Oregano - dried
  • 2 ripe tomatoes - thinly sliced
  • 2 medium-sized red onion - thinly sliced
  • 3 fat cloves of garlic - peeled and finely chopped
  • 1 x jar 285g of roasted peppers in oil - well drained
  • 1 long green chilli pepper - medium heat, deseeded and thinly sliced

instructions:

How to cook Greek-style Baked Yogurt Tomatoes Peppers Onions and Chilli

  1. Preheat your oven to 200C/400F or Gas 6
  2. Spoon a dollop of Greek yogurt into the bottom of each dish.
  3. Top with a layer of onion, tomato, roasted peppers, garlic and chilli flakes.
  4. Sprinkle with a little salt and a few more chilli flakes along with a little oregano.
  5. Repeat this then drizzle with a little oil.
  6. Top with a little more yogurt and pop the dishes into the oven uncovered and cook for about 20-25 minutes. 
  7. When the time is up the yogurt should have taken on a firm, but springy texture and look quite like feta.
  8. Serve immediately with slices of crusty bread for dipping.
Created using The Recipes Generator



4 comments

  1. What a LOVELY looking recipe Jan and I hope you are going to enter this into the Yogurt Contest over on Instagram? Prize is £1,000 cash and a food styling workshop with me in SW France!

    ReplyDelete
  2. I love this idea! Quick simple and looks bloody tasty too

    ReplyDelete
  3. Oooh I adore Greek food and your recipe looks just dreamy.... will be adding this to my summer food list to try....

    ReplyDelete
  4. I LOVE the sounds of this. Cheese is one of the things I struggle to cut down on when I am trying to loose weight and this looks like a fab alternative!

    ReplyDelete

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Cheers
Jan