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 lunch as well. The Greek name for this dish is “bouyiourdi”. 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 word is synonymous with one of the most popular mezzes of the country.
Spicy Pot Baked Feta
Preheat the oven at 200 C/ 395 F. You will need an oven safe skillet. Cover the tray with parchment paper. Spread a layer of diced tomatoes (about 2/3). Add the Feta cheese and top with the rest of tomatoes and the peppers. Cover with yellow cheese. Season with Extra Virgin olive oil, Aegean Isle Oregano oregano and Smoked Chili Flakes. Cook for about 15 mins. Serve hot with toasted bread. Enjoy!