Bouyiourdi (Spicy Baked Feta)
My friend Eleni Saltas came on air and shared her recipe on how to make this delicious spicy baked feta dish. After it’s baked, serve with crostini’s or chips for a delicious appetizer idea!
Ingredients
1 brick of soft Feta (not crumbled)
1 tomato, sliced
½ red onion, sliced
1 small jalapeno or a handful of pepperoncini peppers, sliced into thin rings
1 tbsp oregano
1 tsp. chili flakes
¼ cup extra-virgin olive oil
Instructions
1
Preheat the oven to 400F. In a clay pot or shallow baking dish, arrange the tomatoes on the bottom of the dish, reserving two slices for the top. Arrange the onions and peppers on top of the tomatoes, again reserving some slices for the top. Sprinkle with half of the oregano.
2
Place the brick of feta on top of the vegetables.
3
Top feta with the remaining slices of tomatoes, onions, and peppers in a nice arrangement.
4
Drizzle liberally with olive oil and finish with the remaining oregano and chili flakes.
5
Bake in the oven for 25 minutes, or until the feta is lightly golden and gooey.
6
Serve as is in the pot with warm bread and enjoy!
7
*Alternate baking instructions: aluminum foil method.
8
Using aluminum foil, place the vegetables and feta in the same way as directed above. Wrap the foil around) the ingredients and place on a baking tray. Make sure the foil isn’t torn to keep the juices inside. And bake until the feta is browned and vegetables softened.
