Spicy Pot Baked Feta

Delicious bouyiourdi recipe with tomato, feta and oregano | Preparation

 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 luch as well.

The Greek name for this dish is “bouyourdi”. At 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 world is synonymous of one of the most popular mezzes of the country.

Ingredients for 6:

200 g Feta

100 g  medium-hard yellow cheese (we used Kasseri)

2 ripe tomatoes, diced

1 green horn pepper with the seeds, thinly sliced

½ spoon smoked chili flakes

1 tbsp oregano

30 ml olive oil


Preheat the oven at 200C.

You will need an oven safe skillet.

Cover the tray with oven paper.

Spread a layer of diced tomatoes (about 2/3).

Add the Feta and top with the rest of tomatoes and the peppers.

Cover with the yellow cheese.

Season with the olive oil, oregano and chili flakes.

Cook in for about 15 minutes. Serve hot, with roasted bread.

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