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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Bouyiourdi

[heart_this] · Jan 25, 2010 · 26 Comments

Bouyiourdi

With the football playoffs coming up snacks and appetizers have been on my mind a lot. The next recipe on my to try list was this one for the Greek appetizer bouyiourdi from kalofagas.ca . Bouyiourdi is basically tomatoes and feta along with some olive oil, oregano and a bit of heat that is baked until the tomatoes are nice and tender and the feta is almost melting. This dish reminds me a lot of one of my favorite Greek dishes garides saganaki or Greek baked shrimp except without the shrimp and I was certainly looking forward to trying it! This recipe is nice and simple with only a few ingredients so you are going to want to get a good feta and use the ripest tomatoes that you can find. Feta does not melt all that well so if you want some melted cheese in this feel free to add a bit of kasseri or other cheese that melts well. The trick to this dish is to let everything slowly bake in the oven until all of the flavours have been coaxed out and they have had a chance to mingle. A good indicator as to when it is done is when the tomatoes have released their juices and everything is simmering in those juices. The bouyiourdi was even better that I had been hoping for and I certainly was glad that I served it with the crusty bread so that I was able to soak up every last drop of the amazingly tasty dish. This dish will be making a regular appearance on my meal plans form now on!

Bouyiourdi

Bouyiourdi

Cook Time: 1 hour Total Time: 1 hour Servings: 2
ingredients
  • 2 tomatoes (cut into bit sized pieces)
  • 1 small onion (sliced)
  • 1 cubanelle pepper (sliced)
  • 4 ounces feta
  • red pepper flakes to taste (optional)
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
directions
  1. Mix everything and pour into a baking dish.
  2. Bake, covered, in a preheated 400F/200C oven until the vegetables are nice and soft, about 40-60 minutes.
Similar Recipes:
Mushroom Bouyiourdi
Garides Saganaki (Shrimp Saganaki)
Baked Brie with Sundried Tomatoes
Roasted Heirloom Tomatoes in Fontina

Appetizer, Dip, Food, Gluten-free, Greek, Low-carb, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. HoneyB says

    January 26, 2010 at 1:32 am

    Looks delicious! I could snack on this with no trouble! 🙂

    Reply
  2. Sarah says

    January 26, 2010 at 1:34 am

    This looks so good!

    I love your blog. The food you make looks amazing!

    Reply
  3. lisa @ dandysugar says

    January 26, 2010 at 2:06 am

    What a great appetizer! Lots of flavor– looks very addictive!

    Reply
  4. Kathleen says

    January 26, 2010 at 3:02 am

    This sounds like a great appetizer. My hubby would love it!

    Reply
  5. Nina Timm says

    January 26, 2010 at 3:09 am

    I love the fact that feta does not melt like other cheeses, bit it just softens and go all creamy and yummee!!!!!

    Reply
  6. Rachael says

    January 26, 2010 at 3:10 am

    Looks/sounds wonderful! I LOVE Greek food; I would love to go to Greece someday to fully appreciate it in all its glory :]

    Reply
  7. tasteofbeirut says

    January 26, 2010 at 3:33 am

    Perfect recipe I just have some leftover Feta I need to use up!

    Reply
  8. Amy says

    January 26, 2010 at 3:40 am

    That looks incredible. I can't wait to try it!

    Reply
  9. Peter M says

    January 26, 2010 at 4:44 am

    This is a dish that really shines when the tomatoes are at their peak, summer.

    Greek cheeses, in season vegetables an Greek olive oil and this dish is a cinch to make.

    Glad you enjoyed it, Kevin!

    Reply
  10. Foy Update - Garden Cook Write Repeat says

    January 26, 2010 at 5:08 am

    There has been a recent spree of food bloggers putting up dishes that require summer produce. I think everyone must be itching for the real deal tomatos, basil, and sweet corn.

    Reply
  11. Lisa says

    January 26, 2010 at 6:20 am

    I doubt I could get a cubanelle pepper here, what would be an acceptable substitute?

    Reply
  12. pinguil says

    January 26, 2010 at 9:53 am

    Kevin, this summer i went to Mikonos in Greece for one week.. i ate greek salade every day!!

    Reply
  13. Joanne says

    January 26, 2010 at 11:14 am

    This has to be one of the healthiest superbowl appetizers I've ever seen! Love it.

    Reply
  14. Jagruti says

    January 26, 2010 at 1:35 pm

    stumbled down to your blog by chance…this dish looks delicious and colourful…you have good recipes here..

    cheers

    Reply
  15. dearro says

    January 26, 2010 at 2:05 pm

    this comment is unrelated to this post but referring to: http://closetcooking.blogspot.com/2008/01/shiitake-mushroom-and-blue-cheese.html

    i LOVE LOVE LOVE this recipe!!! it's so easy and everytime i take it somewhere, it's the first dish to be finished. and i always get request for the recipe!

    fantastic job!!!!!!!

    Reply
  16. Sofia says

    January 26, 2010 at 2:56 pm

    Your recipe looks simple yet delicious. Definitely worth trying! Your blog is great, and your photos are amazing.

    Reply
  17. Alison says

    January 26, 2010 at 4:38 pm

    Looks great! I made the greek baked beans for a dinner party over the weekend and this will be the perfect way to keep the greek flavors going. Thanks so much for all your hard work!

    Reply
  18. CinnamonAndSass says

    January 26, 2010 at 4:38 pm

    Mmmm…that bread looks delicious too…

    Reply
  19. AngiGrrrl says

    January 26, 2010 at 10:45 pm

    What a healthy way to eat on Game Day. This is going to make its way onto my menu for sure! Thank you!

    Reply
  20. Angelalovesfood says

    January 27, 2010 at 12:03 am

    holy yum! I have loving all the food on your blog.

    Reply
  21. msmeanie says

    January 27, 2010 at 9:14 pm

    Yum. That sounds so delicious yet so simple. Thanks for the great recipe!

    Reply
  22. She'saPistol says

    January 27, 2010 at 9:36 pm

    "Bouyiordi", not sure of the pronunciation…should it have the word "Chef" in front of it? jk, lol. Can't wait to try it.

    Reply
  23. Kevin says

    January 28, 2010 at 1:11 am

    Lisa: You could substitute banana peppers or anaheim peppers for the cubanelle pepper.

    Reply
  24. Soma says

    January 28, 2010 at 9:35 pm

    sounds heavenly!

    Reply
  25. marion says

    January 30, 2010 at 7:38 am

    I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

    Alena

    http://dataentryjob-s.com

    Reply
  26. Jamie-lee says

    March 14, 2010 at 3:20 pm

    I just made this delicious recipe, and it was fantastic!
    I used cherry tomatoes cut in half, and a little bit of old cheddar (for that melty-ouey-gooey-cheese effect.)
    Love the blog, awesome recipes. Thank you.

    Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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