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Greek Bouyiourdi (Baked Feta with Tomatoes)

  • Author: Michelle Burns
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


  • 2 large ripe tomatoes
  • 1 clove garlic
  • 200 g block feta cheese
  • 1/2 bell pepper, sliced
  • 2 Tbs pepperoncini, chopped
  • 1 tbs fresh oregano, chopped roughly
  • 2-3 Tbs olive oil


  • Cut 1 tomatoe through the middle, then cut two slices from the center and set aside.
  • Scoop the seeds from the rest of the tomato.
  • Grate the flesh, discarding the skin
  • Deseed and grate the res tof the tomatoes in the same way
  • Mix the tomato flresh with the garlic
  • Season and spoon into a baking dish (or divide into 4 small baking dishes)
  • Preheat the oven to 350 ºF.
  • Nestle the feta block(s) into the garlicky tomatoes
  • Top with the sliced tomatoes, olive oil and a pinch of sea salt
  • Cover the dish(es) and bake for 15 minutes
  • Uncover the dish(es) and bake for another 15 minutes.
  • Broil for 1-2 minutes until edges just browning
  • Serve warm with pitta, crostini, or other bread of choice



  • Prep Time: 10 min
  • Cook Time: 35 min
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