Recipe by: Everyday Gourmet with Justine Schofield
Baked Fetta & Tomato (Bouyiourdi)
Ingredients:
- 5 large ripe tomatoes, sliced
- 2 jarred red capsicum pieces, chopped
- 1 tbsp dried oregano
- Pinch chilli flakes
- 2 x 200g fetta, cut in half and in half again horizontally
- Extra virgin olive oil
- Salt and pepper
To Serve
Crusty bread, to serve
Baked Fetta & Tomato Bouyiourdi
METHOD
Layers of ripe tomato, roasted capsicum and fetta, baked until bubbling, golden and caramelised on top. Bouyiourdi is a Greek taverna classic made simple — scoop it up with crusty bread and share straight from the dish.
Step 1:
Preheat oven to 180°C and drizzle a little olive oil over the base of a 1–2L baking dish.
Step 2:
Arrange a layer of sliced tomatoes over the base. Season lightly with salt, pepper, oregano and a pinch of chilli flakes. Scatter some of the chopped red capsicum over the tomatoes.
Step 3:
Lay pieces of fetta evenly over the top and drizzle with olive oil.
Step 4:
Repeat the layers: tomato, capsicum, seasoning and fetta, finishing with fetta on top.
Step 5:
Drizzle generously with olive oil and add a final sprinkle of oregano.
Step 6:
Bake uncovered for 25–30 minutes, until the fetta is soft, lightly golden and the tomatoes are bubbling. Use a fork to slightly press down on the top tomatoes, releasing some of their juices and then return to the oven for a further 15–20 minutes to caramelise the top.
Rest for 5 minutes before serving with crusty bread.
