Greek bouyiourdi

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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