Bouyourdi (Greek Baked Feta with Tomatoes and Peppers)


I am often anxious that so called “traditional” recipes I present here might be adulterated or even completely false. Not this time. This time I know I am presenting a genuine Greek recipe straight from Katerina’s “Culinary Flavours“. I don’t know much about Greek cuisine, so my eyes are always wide open while discovering Katerina’s delightful treats. My discovery of the culinary heritage of this part of Europe is somehow slow and shy, but bouyourdi has triggered my curiosity as an easy, but completely new way to serve feta (until then used only on salads). Moreover, baked tomatoes, feta, onion and peppers had to be a no-risk, winning combination. I instantly knew I would love it (not only because Katerina suggested enjoying it with a glass of my beloved ouzo).

Having baked several bouyourdi batches, I cannot imagine getting tired of it. Its simple but perfect mixture of flavours seems addictive. You can serve it as an appetiser (or “mezé” to repeat Katerina’s words), but I also loved it as a light lunch. Actually, I wouldn’t mind having bouyourdi at any time of the day, especially since it’s so easy and quick to prepare. A perfect lazy summer meal or snack. Thank you so much, Katerina, for this wonderful dish, which has already become a staple in my house. 

I have followed Katerina’s instructions, only downsizing the ingredients to a dish for one. I have used a small individual baking dish (9 x 13 cm). Click here to see Katerina’s original recipe.

The only other Greek recipe I prepare and love is Taramosalata (fish roe spread) and it seems to be another – though cold – appetiser, also perfect for warm summer evenings:


TIP: You need a baking dish with a lid here. If you don’t have one, you can cover a dish with aluminium foil.

Preparation: 40 minutes

Ingredients (serves one):

75 g feta (in my case it was half a package)

1 small tomato

50 ml tomato sauce (passata or chunky natural sauce)

1/2 sweet pepper (bell pepper or long sweet pepper, I have used yellow Hungarian peppers)

1 small onion

1 teaspoon sugar


dried basil (I have skipped it)

powdered chili or sweet paprika

pepper, (salt)

2 tablespoons olive oil

Preheat the oven to 200°C (400°F).

Slice the pepper, the onion and the tomato.

Slice the feta or cut it into cubes.

Pour one tablespoon oil into the baking dish.

Spread half of the tomato sauce on top of the oil.

Put the feta slices on top of the tomato sauce, cover them with sliced tomato, pepper and onions.

Pour the remaining tomato sauce.

Sprinkle with herbs and seasonings and pour the remaining tablespoon of oil.

Bake covered for 15 minutes and then uncovered for another 10-15 minutes.

Serve hot with bread (and ouzo!).

42 Replies to “Bouyourdi (Greek Baked Feta with Tomatoes and Peppers)”

  1. I’m not very familiar with Greek cuisine other than the most well known dishes but finding another way to serve feta (we stir it into scrambled eggs) is a ‘good thing’ as Martha Stewart would say. 🙂

    1. Thank you, A_Boleyn. I have never had it with scrambled eggs. It sounds very interesting.

  2. Sissi, quite a jump from Asian to Mediterranean cuisine! I love all Greek cuisine, side dishes, and their famous Feta cheeses, and of course their olives!
    So unusual, creative and love the combination of the cheese, with the tomatoes peppers, and olives. It would be a great starter with crusty bread, or toasted pita wedges.
    Have a wonderful week, ahead!

    1. Thank you so much, Elisabeth. Jumping from one cuisine to another is the main reason why my kitchen is bursting with spices, seasonings, not to mention the fridge… Have a lovely week too.

  3. I see that you went for a little diversity here and I agree because I do the same thing once in a while especially if it is a dish that I really like. I love Greek and other mediterranian dishes because it has different style of spices. I’ve never had Bouyourdi before, so this is something to try. I hope you have an enjoyable week, Sissi. 🙂

  4. I always love your sincerity Sissi — sometimes, I don’t think I care enough about the authenticity of the recipes I present – LOL – remember the ‘fully loaded’ miso soup I featured sometime this past winter? My favorite comment on a Japanese food site that ended up featuring it was “there is absolutely nothing Japanese about this recipe” :). Ah well, cooking is an art after all like any other and, in my view, creative interpretation is allowed (otherwise I would spend my life making apologies to the entire world! ;-)).

    The other day, a food blogger was asking readers to ID the top food item they would miss in their kitchens. Since I couldn’t limit myself to one, I identified feta, kalamata olives and vinegar. Yup, there must be some Greek genes in there somewhere ;0). Your bouyourdi looks delightful Sissi. Baked feta is a favorite in our home and served up this way with the tomato and accompaniments, it is not only apparently authentic ;0) but also highly inviting and tasty looking. You’ve done Katerina proud with this one! It’s going on my list of must-try dishes.

    1. Kelly, you are so sweet 🙂 Thank you so much for the compliments. I remember your miso soup which looked delicious but you have never pretended it was traditional Japanese miso and this is important.
      I meant here that I hate presenting a “traditional” recipe from a source that has never mentioned it was completely modified (or maybe didn’t even know it!). The majority of the world population thinks that pasta alla carbonara contains cream (and lots of it!) and is actually a heavy, “stuffy” dish, while, in my opinion it’s one of the miracles of Italian cuisine: simple, humble ingredients and an amazing, sophisticated result! I understand when Italians go crazy seeing cream in carbonara. It’s not a modification. It’s something completely different (though there are Italian dishes with cream of course). When I see an “Italian” restaurant selling a cream sauce pasta as “carbonara”, I don’t go inside. They may sell good food, but not Italian.
      I think as much as new creations are important, it’s important to know the basics, then modify them and ask oneself: do I say it’s a traditional, but modified recipe, or do I need to call it something different because it’s so far from the original? I hope I manage to take good decisions…

  5. Feta is one of the cheeses I always have in storage. Ever tried a few slices feta on a piece of baguette spooned over with quince jelly? I am really addicted to feta. There cannot be anything wrong with your recipe because everything fits so well together.
    (If you are interested in Greek cuisine lookout escpecially for recipes from Crete – the cretes are very much influenced by the osman cuisine but with their own style. Whenever I visited Crete the local food- far from the tourist traps – was incredible good)

    1. Thank you, Kiki. I also have it constantly in my fridge and now I will buy it even more often. Thank you for the tip. I had no idea that Crete has a different and such a good cuisine! I will make some research! (And maybe should visit Crete too?).

  6. I know what you mean sissi! When I make a recipe that’s outside of my culture, I often end up saying “inspired” just in case I step on people’s toes haha. I must say, you are one of the most thorough bloggers I know and though I may not be the best judge of a Greek recipe, I know your Asian ones have always been spot on, so I have faith in this one! It sounds gorgeous anyway, and the classic combination of flavours is bound to taste delicious authentic or not!

    1. Shuhan, thank you so much for one of the most flattering comments I have ever received! “One of the most thorough bloggers” is something I will never forget, especially coming from someone whom I respect for the attitude to food, cooking and blogging. I am very proud you approve of my Asian adventures. I have discovered only recently how many (even Asian) cooks don’t care for the authencity of certain hallmark dishes and how complicated it is not only to get the right ingredients, but most of all to find a genuine source for recipes.
      This is such a simple recipe, but if made with sweet aromatic peppers and ripe tomatoes, it tastes wonderful.

  7. You’ve marketed this really well. I will give this a shot this week.
    “tomato sauce (passata or chunky natural sauce)”
    I presume its not tomato sauce/ketchup we are talking about here. Rather pureed tomatoes, or I guess homemade pasta sauce would be good?
    The only other mystery is how the heck those olives appeared into the dish, when it was closed and it wasn’t on the ingredients list.

    1. Thank you so much, Mr. Three-Cookies. It’s one of these recipes that all the feta fans can fall in love with easily.
      Yes, I meant puréed tomatoes or home-made tomato sauce (but without spices). I didn’t know how to say I don’t mean the thick concentrated tomato paste or any flavoured sauce either. Here my favourite is chunky tomato sauce I have recently found in my supermarket (the brand is Italian (Cirio) and makes the best tomato products in the world). Only home-made could be better.
      The olives’ appearance is a mystery of baked dishes 😉 You never know what you will end up with. Seriously, I first experimented with baking olives in the dish, but they weren’t good, so I decided to add them before serving. I just couldn’t stop myself from putting these olives (apparently coming from Greece!). They are of course not necessary.

  8. I know little about Greek cuisine, and I’ve personally prepared and cooked even less of it, but from talking to my colleague at work who’s from Cyprus, and from visiting the Greek and Cypriot market near me I’m convinced that if I ever had to live anywhere in the world it would most probably be around there. The food just appeals to me on so many levels… the cheese, the oil, the delicious, fresh vegetables full of flavour, the meat… ooooh!

    Well, anyway, before I get too carried away :p – I’ve never heard of a bouyourdi, but come on, it’s got all the flavours I love… peppers, onions, OLIVES!, and of course feta! I think my mother still pops in from time to time, she’d love this Sissi, since she’s a vegetarian and no doubt would find this fantastic with a nice baguette!

    1. Thank you so much, Charles. It’s one of the rare vegetarian dishes that I consider “full”. In general feta makes me forget there is no dead animal on the plate 😉 It’s so easy, simple and so good! I hope your mum will like it too (and I hope she pops in from time to time; I’m very proud to count her among my readers!).
      I wish I could visit Greece one day. I am sure that it’s important to go to non-touristic restaurants though.

  9. This dish sounds and looks very flavorful, I think I could have this as a main dish…yum!
    Thanks for the recipe Sissi and have a lovely week ahead 😀

  10. I have made a lot of Greek salads and octopus dishes [love that!!!], but otherwise am pretty ignorant too. Methinks this sounds just the right soulfood for a cold winter’s day lunch: so tomorrow!! But with a glass of white wine – ouzo, I’m afraid, has never been ‘my thing’ 🙂 !

    1. Thank you, Eha. I also love octopus. I like anis alcohols a lot, but only in the summer (ouzo, pastis… I even had one last night) but I’m sure a good glass of wine would be perfect too.

  11. First of all let me just thank you for all the good words you said about me and my blog Sissi! You are a very generous and kind person and you do not hesitate to show these two qualities. I know that you have made this in the past, you told me so and I am so happy you decided to share it with your readers. Let me just tell you that your presentation is way more attractive than mine and this little pot with the lid stole my heart. I had my mother write the taramosalata recipe for you and I will send it until the end of the week ( I have to do the translation haha). Thank you again and I hope you will continue to enjoy Greek kitchen as I will continue to post authentic Greek recipes from different parts of Greece including Crete as one of your readers has suggested! have a beautiful rest of the week!

    1. Katerina, your kind words and compliments warm my heart. I thought your presentation looked much better, but I am happy you like the photo. Thank you once more for constant inspiration. I’m looking forward to discovering Greek cuisine with you. Regional recipes sound fascinating.
      Thank you so much for remembering taramosalata. I’ll be proud to prepare it according to your mother’s instructions. Have a lovely week too!

  12. I agree, I love Katerina’s blog and her recipes too. 🙂 This look so wonderful and simply delicious. Great pick on trying this recipe.

  13. What a great delight to see you inspired by Katerina’s recipe! I love greek food and I find there’s so much more to learn about this cuisine. Food blogging is another avenue to test the waters 🙂

    1. Thank you, Kiran. I agree we should all learn more about the amazing Greek cuisine. Luckily we have Katerina 🙂

  14. Oh I love Katerina’s dishes! So glad to see you bringing this one to our attention. I missed it. Well, you know I’m a huge feta fan and olive fan, so I can see us eating this a lot! I love your version I’ll have to go check out Katerina’s.

    1. Hi, MJ. Thank you so much (olives are my own tiny addition… I couldn’t resist… they come apparently from Greece too…). I have forgotten you are a feta fan too. We have so many food preferences in common! (I have just bought two feta packages… a Greek weekend arrives 😉 ).

  15. I enjoy occasional greek food but I have to say we don’t eat it enough and mostly quick bite like gyro… It’s fun following Katrina’s site and nice to see a greek recipe on your site too! I need to introduce more varieties of food on my table at home. I love feta and this sounds wonderful!

    1. Thank you, Nami. I love feta too, so I was happy to discover this new dish. Now I can do a bit more than just feta salads 😉 Greek cuisine is definitely worth discovering!

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