Fresh super-ripe tomatoes are best for this dish and the ideal is when the tomatoes soften so much, that they begin to break down and combine with the feta to create a luscious salty, creamy, tomatoey dip. We used truss tomatoes. As they baked, their flavour intensified and they softened well, but they held their shape. It was still crazy delicious!
If you prefer, you can bake this in a wood-fired oven, just leave it uncovered and cook it till the tomatoes break down or soften significantly!
A luscious and delicious layered bake of ripe tomatoes, green peppers, chillies, extra virgin olive, oregano and feta to be served and savoured with fresh crusty bread!
- 5-6 medium-large tomatoes
- Dried oregano
- Extra virgin olive oil (EVOO)
- 1 green pepper, cut into rings
- 1 chilli pepper, cut into rings
- 300 g Dodoni feta sliced approximately 1⁄2 cm in thickness
Preparing the bouyiourdi
Drizzle the base of a small to medium rectangular baking dish with EVOO
Lay down thickly sliced tomatoes to cover the entire base of the baking dish (slices are
1⁄2 to 1 cm thick)
Sprinkle with oregano and drizzle with EVOO
Lay down 1/2 of the green pepper and chilli pepper rings
Lay down 2/3 of the feta
Lay down more tomato rounds on top of the feta and repeat all of the above seasoning and layering steps
Finally lay down more sliced tomato rounds (these rounds are thinner than the other 2layers of tomato rounds) to cover the feta, pepper and chilli rings
Sprinkle with oregano
Drizzle with EVOO
Cover with foil
Baking the bouyiourdi
Bake in a 200°C oven for 15 minutes
Remove the foil and continue to bake for another 30 minutes
Using a fork, press down on the tomatoes to break apart the feta underneath
Continue to cook until the tomatoes on top are very soft and they have caramelised a little (15-20 minutes)
Serving the bouyiourdi
Once out of the oven, serve with fresh crusty bread and glass of wine! Kali Orexi!
Serves 6-8 as an appetiser and 3-4 people for lunch or a light dinner
- My baking dish is 32cm x 24cm