This mouthwatering Feta Bouyiourdi recipe brings the heart of Greek cuisine straight to your table in just 20 minutes.
A perfect appetizer that combines creamy feta cheese with juicy tomatoes and aromatic spices, all baked to golden perfection.
With only 219 calories per serving, this Mediterranean dish strikes the ideal balance between indulgence and healthiness, making it an irresistible starter for any gathering or a quick weekend treat.
Ingredients Needed
- Feta Cheese: One block (100g/3.5oz), preferably Greek-style for authenticity
- Tomato: 1 ripe tomato, the riper the better for maximum flavor
- Red Onion: 1/2 piece, adds sweet and sharp notes
- Hot Chili Pepper: 1/2 pepper, adjust amount based on heat preference
- Extra Virgin Olive Oil: 1 tablespoon, use high-quality for best results
- Dried Oregano: 1/2 teaspoon, preferably Greek oregano for authentic taste
Step-by-Step Instructions
- Prep Work: Slice onion and chili pepper into rings or half-rings, dice tomato into small cubes
- Assembly: Place feta block on aluminum foil, layer with prepared vegetables on top
- Seasoning: Drizzle olive oil over the stack and sprinkle oregano evenly
- Wrapping: Carefully fold aluminum foil to create a sealed packet, ensuring no juices can escape
- Baking: Place on baking tray and cook at 180°C for about 20 minutes until vegetables soften
- Serving: Present in foil packet while hot, accompanied with crusty bread
Variations & Substitutions
This Greek favorite is super flexible! If you can’t find hot chili peppers, try using sweet bell peppers for a milder version.
Not a fan of spicy food? Skip the peppers completely – the dish will still be wonderful. You can also mix things up by adding sliced garlic, fresh basil, or a sprinkle of black pepper. While traditional feta is best, you could try halloumi cheese for a fun twist.
Serving Suggestions
This warm, melty feta dish shines as a shared appetizer! Grab some crusty bread and let everyone dig in together.
I love serving this at casual get-togethers – just place it in the middle of the table and watch it disappear!
It’s also amazing alongside grilled vegetables or as part of a Mediterranean mezze spread. For extra yum, drizzle a little honey over the top just before serving.
Storage Tips
This dish is best enjoyed hot and fresh from the oven. If you do have leftovers, let them cool down, then pop them in an airtight container.
They’ll keep in the fridge for up to 2 days. To reheat, just wrap in fresh foil and warm in the oven at 350°F (180°C) for about 5-7 minutes. The texture might change a bit, but it’ll still be tasty!
Feta Bouyiourdi (Spicy Greek Baked Feta with Tomatoes)
Equipment
- Aluminum foil
- Baking tray
Ingredients
- 100 g block of feta cheese 3.5 ounces
- 1 whole tomato ripe
- 1/2 whole red onion
- 1/2 whole hot chili pepper
- 1 tbsp extra virgin olive oil
- 1/2 tsp dry oregano
Instructions
- To prepare this delicious Greek baked feta recipe, start by preparing the vegetables. Slice the onion and pepper into rings or half rings and chop the tomato into small cubes. (Use the ripest tomato you can find.)
- Place the block of feta on some aluminum foil and top with the tomato, onion and pepper. Drizzle with extra virgin olive oil and sprinkle with oregano. Wrap the feta cheese with the aluminum foil and place on a baking tray. (Make sure that the aluminium foil isn’t torn, to keep the juices inside).
- Bake in preheated oven at 180C until the vegetables have softened, for about 20 minutes.
- Serve the baked feta as it is (with the aluminium foil), with some crusted bread aside. Enjoy!