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Bouyiourdi (Greek Appetizer)

In Greece, Bouyiourdi can be made with Feta cheese alone or combined with another white, firmer cheese known as Kasseri. Kasseri is a pale yellow cheese, it’s often also found on the Greek table and my favourite version of Bouyiourdi includes some Kasseri in it too!

If you cannot find Kasseri, a Gruyere or Gouda or aged white cheddar would pinch-hit wonderfully here. Finally, Bouyiourdi is a meze that is “pikantiki” or spicy. To omit the heat and chilli flakes from this dish would be like asking for a Greek salad without Feta….keep the chilli’s in there!

Yield: 1 servings

1
Tomato, concasse (peeled and diced)
1
Slab Feta Cheese
1
Slices Kasseri, or substitute Gruyere or Gouda or aged white cheddar
Some Slices of Sweet Banana Pepper
Boukovo (chilli Flakes)
1
Tbsp. Olive Oil
Greek Oregano
1
Small, oven-safe baking vessel

1. Pre-heated 400F oven

2. Pre-heat your oven to 400F. Prepare your ” mise en place”. Place half of your diced tomatoes in the bottom of your baking vessel.
Add a layer of your Kasseri cheese slices, followed by your slab(s) of Feta cheese.

Add the other half of your diced tomatoes over the Feta.
Now add your remaining Kasseri slices and the green peppers.

Drizzle with olive oil and finish with some chilli flakes and some dried Greek oregano.
Place the cover on (or cover tightly with foil) and bake in your pre-heated oven for 20 minutes.
Serve immediately with lots of crusty bread. Spoon portions onto each plate or go communal and just dunk your bread in the Bouyiourdi.