This baked feta cheese with tomatoes, otherwise known as bougiourdi, is the ultimate meze dish. So easy to prepare, with only 5 simple ingredients that everyone can make. A dish you can share with friends at gatherings or enjoy with some drinks such as tapas or meze. Serve it with some bread to soak all the juices and some olives.

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Bougiourdi - Baked Feta Cheese With Tomatoes

• Servings: 4

• Prep Time: 10 minutes

• Cook Time 45 minutes

Ingredients

• 3 medium tomatoes

• 200gr / 1 1/3 cup feta cheese

• 1-2 bell peppers

• 1 tablespoon of oregano

• 2 tablespoons of olive oil

• salt & pepper

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Instructions

1. I start with cutting the tomatoes. I’m using 3 medium tomatoes that are ripe and juicy. You could also use a mix of tomatoes and cherry tomatoes if you prefer. I’m cutting two of the tomatoes into cubes and the other one into thin slices.
2. Traditionally, we add a mix of hot and sweet peppers. Since we are sharing this with the little ones in my family, I just add bell peppers, but it’s up to you and your preferences. I cut the peppers in half and remove all the seeds, then I simply cut them into slices.
3. Now that the vegetables are cut, it’s time to add everything to the ovenproof dish. Firstly, I add the tomato cubes with the peppers and mix them all well. I like to drizzle with some olive oil for some extra goodness, but try not to overdo it as we don’t want the bougiourdi to be very oily and heavy. We need a nice balance of olive oil and juices from the tomatoes and peppers. Just a couple of tablespoons are enough.
4. On top of the tomatoes and peppers, I start crumbling the feta cheese to almost cover the top. I’m using a block of feta cheese, that’s about 200gr or a bit more than a cup when crumbled. Feta cheese is a key ingredient to bougiourdi, but you will find that many Greek people like to also add some grated or cut into cubes goat's cheese like graviera or kefaloturi. This will make the bougiourdi a bit more stringy as the cheese will melt, so it’s up to you and your preferences. I sprinkle the feta cheese with half of the oregano and season with some salt and freshly ground pepper. If your feta cheese is too salty, or you simply are on a low-sodium diet, you could leave out the salt and just stick to the oregano and pepper.
5. For the final touch, I’m adding the tomato slices on top of the feta cheese and sprinkle with the remaining oregano. Make sure the tomato slices are not too thick, as they won’t get as soft as we need them.
6. Before putting the ovenproof dish in the oven, I cover it with some kitchen foil. As the feta cheese and tomatoes can get easily burnt, we cover it so it gets slowly cooked in all its juices and then towards the end, I remove the foil and put it back in the oven for a few more minutes to get a nice color on the feta cheese and the tomato slices.

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Notes

• You could add a chili pepper if you like spicy flavors.

• If your feta cheese is too salty, you could leave out the salt and just add oregano and ground pepper.

Serving suggestions

Before serving this baked feta cheese with tomato dish, I mix everything well while it’s still in the ovenproof dish and it’s hot. This way, all the feta is mixed with the tomatoes and peppers and when you get a bit with your fork or bread you will have a taste of everything.

Bougiourdi is a meze or tapas dish that we have as an appetizer or a side dish. You will find it in many tavernas menus, especially in northern Greece, and people often have it when they are out for drinks as a meze.

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Storage

If you have any leftover bougiourdi, you could store it in the fridge and have it on the next day. Before serving, make sure it’s warmed up well in the oven or microwave until piping hot.

Nutrition Info (per serving)

Calories: 207kcal | Carbohydrates: 9g | Protein: 12g | Cholesterol: 26mg | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Fiber: 2g | Sodium: 677mg | Potassium: 283mg | Sugar: 4g

I am not a nutritionist. The nutrition information has been calculated using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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