Bouyiourdi
It’s day 9 of the 12 days of Greekmas, and today I’m reintroducing you to the most comforting, cheesy appetiser you should be having this festive season, known but Bouyiourdi. Usually this dip a Greek cheese called Kasseri, but since that’s difficult to find outside of Greece, I suggest using either grated gruyere or mozzarella.
Ingredients
1 large beef tomatoes or 2 medium ones, sliced
200g feta, crumbled
30g-50g grated kasseri/ mozzarella/ gruyer (depends how cheesy you like it)
1/2 roasted red pepper from a jar, chopped
1-2 picked green chilli pepper, chopped
Sprinkle of dried oregano
Drizzle of extra virgin olive oil
Salt and ground black pepper to taste
30 minutes | Serves 4-6
Method
Preheat the oven to 200 degrees Celcius fan. Place the thinly sliced tomatoes at the bottom of a tapas baking dish. Layer the crumbled feta, and then the grated cheese on top.
Top with the chopped red peppers and green chillis, and season with the oregano and olive oil.
Cover with an oven safe lid or foil, and bake for 15 minutes. Remove the lid / foil and continue baking for a further 5 minutes to become golden.
Stir the dip to mix everything together before serving and enjoy warm with flatbread or pitta bread.
Watch how to make it
