Greek bouyiourdi
By Cassie Best
Enjoy this baked feta with tomatoes, garlic and chilli as part of a meze lunch. It’s perfect for scooping up with warm pitta breads alongside a Greek salad
- Prep:10 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 243
- fat 21g
- saturates 8g
- carbs 4g
- sugars 4g
- fibre 1g
- protein 8g
- salt 1.3g
Ingredients
- 3 large ripe tomatoes
- 1 garlic clove, crushed
- 200g block feta
- 1 large mild green chilli, or 1 green pepper, sliced
- 1 tsp roughly chopped oregano leaves
- 4 tbsp olive oil
- warmed pitta breads, to serve
Method
Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta breads on the side for dunking.
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