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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

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Bouyiourdi
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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!

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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.
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Similar Recipes:
Mushroom Bouyiourdi
Garides Saganaki (Shrimp Saganaki)
Baked Brie with Sundried Tomatoes
Roasted Heirloom Tomatoes in Fontina
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Reader Interactions

Comments

  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

  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

  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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