Pot Baked Feta is an easy-to-make, smoky, and spicy appetizer from Thessaloniki. It makes a great choice for summer feasts, but it can easily substitute for lunch as well. The Greek name for this dish is “Bouyiourdi”. During the times of the Ottoman Empire, a “Bouyiourdi” was the written order of an officeholder. We don’t know how or why, but in contemporary Greek, the word is synonymous with one of the most popular mezzes in the country.
Preheat the oven to 200°C/ 395°F. You will need an oven-safe skillet. Cover the tray with parchment paper. Spread a layer of diced tomatoes (about ⅔).
Add the Feta cheese and top with the rest of the tomatoes and the peppers. Cover with yellow cheese. Season with Extra Virgin olive oil, Aegean Isle Oregano and Smoked Chili Flakes. Cook for roughly 15 mins.
Serve hot with toasted bread. Enjoy!
200g Feta cheese
100g medium-hard yellow cheese (we used Kasseri)
2 ripe tomatoes, diced
1 green horn pepper with the seeds, thinly sliced
½ tsp Smoked Chili Flakes
1 tbsp Aegean Isle Oregano
30 ml Extra Virgin olive oil
Daphnis and Chloe is a herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality
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