A popular meze served throughout Greece, Bougiourdi combines creamy baked feta with sweet tomatoes, roasted capsicum, olive oil, oregano, and a touch of chilli. Simple to prepare and full of flavour, it's perfect served warm with fresh crusty bread or pita for sharing.
Ingredients
- 200g Greek feta cheese
- 1/3 cup kasseri cheese, grated (or mozzarella as an alternative)
- 2 tablespoons extra virgin olive oil
- 1 roasted red capsicum, sliced
- 1/2 green capsicum, thinly sliced
- 1 ripe tomato, sliced
- 1 small red chilli, finely sliced (optional)
- 1 teaspoon dried Greek oregano
- Freshly ground black pepper
- Fresh parsley, to serve
- Warm pita bread or crusty bread, to serve
Method
- Preheat the oven to 190°C.
- Place the grated kasseri cheese in the base of a small ovenproof baking dish.
- Lay the feta on top of the cheese.
- Arrange the tomato slices, roasted red capsicum, green capsicum, and chilli over and around the feta.
- Drizzle with olive oil and sprinkle with oregano and black pepper.
- Cover loosely with foil and bake for 15–20 minutes, until the feta has softened and the vegetables are tender.
- Remove from the oven and gently mix the ingredients together, allowing the melted cheese, vegetables, and feta to combine.
- Garnish with fresh parsley and serve immediately with warm pita bread or crusty bread.
This dish is best enjoyed straight from the oven while the feta is soft and creamy.