Feta Bouyiourdi Food

GREEK BOUYIOURDI

Steps:

• Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
• Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta breads on the side for dunking.

FETA BOUYIOURDI

Steps:

• Then we do the same thing with the green pepper
• Next we cut the onion Julien
• And finely chop the dried chili
• Now, put the tomatoes on the bottom of a small baking dish
• Add the onion over them, some dried oregano and drizzle some olive oil
• Next add the block of feta cheese, sprinkle some dried oregano, olive oil, chili flakes and last add the green peppers around and over the feta
• Add the dish in a preheated oven at 400 degrees Fahrenheit (or 200 degrees Celsius) for 15 - 20 minutes or until the feta gets golden brown