Greek Bouyourdi Food

FETA BOUYIOURDI RECIPE (SPICY GREEK BAKED FETA WITH TOMATOES)

Steps:

• To prepare this delicious Greek baked feta recipe, start by preparing the vegetables. Slice the onion and pepper into rings or half rings and chop the tomato into small cubes. (Use the ripest tomato you can find.)
• Place the block of feta on some aluminum foil and top with the tomato, onion and pepper. Drizzle with extra virgin olive oil and sprinkle with oregano. Wrap the feta cheese with the aluminum foil and place on a baking tray. (Make sure that the aluminium foil isn't torn, to keep the juices inside).
• Bake in preheated oven at 180C until the vegetables have softened, for about 20 minutes.
• Serve the baked feta as it is (with the aluminium foil), with some crusted bread aside. Enjoy!

GREEK BOUYOURDI

Steps:

• Cut the tomatoes into 1cm slices.
• Put 1 tbsp olive oil in the ceramic bowl or bowls and place a layer of tomatoes on top of the oil.
• Sprinkle a little salt, but not too much as the feta is salty, then spread 1/3 of the feta crumbled on top.
• Sprinkle 1/3 of the chilli on top, then add 1 tbsp olive oil and add the tomatoes, salt, feta and chilli as before.
• Add another tbsp of olive oil and once more add layers of tomato, feta and chilli.
• Add a final tbsp of olive oil on top and bake in a preheated oven at 180 degrees Celsius for 30 - 40 minutes.

GREEK PEINIRLI

Steps:

• Warm the milk to make it slightly tepid and put in a mixing bowl, now add the honey and dissolve it, then add the yeast and dissolve it.
• Mix the 2 types of flour together and then add 200g of this mixture to the milk and mix well.
• Cover the bowl with cling film and leave in a warm place for 30 minutes, to activate the yeast and rise.
• Put the remaining flour in a large bowl and add the salt and melted butter.
• Beat the egg in a little tepid water and add to the mixture.
• Add the flour and yeast mixture to this mixture and knead well, adding some tepid water to make a non-sticky pliable dough.
• Cover the bowl with cling film and leave in a warm place for approximately 1 hour until it has doubled in size.
• Divide the dough into 8 equal balls and roll each ball out flat and give them an oval shape.
• Spread the grated cheese lengthwise in the centre of each one. You can sprinkle a few leaves of oregano on top if you wish.
• If you are using ham and bacon, put the slice of ham at the bottom, the cheese on top of it and the slice of bacon on top of that.
• Looking at the dough with the oval-shape horizontal in front of you, take the top left and bottom right corners and fold them in a little bit toward the centre.
• Then take the top right and bottom left corners and do the same.
• Pinch the two ends of the oval together so that you get the boat-like shape.
• Cut the 150g butter into 8 equal pieces and place in the centre of each.
• Sprinkle a shallow oven dish with some flour, place the 8 peinirli on it and leave in a warm place for 30 minutes.
• Then put them in a pre heated oven at 250 degrees Celsius for 20-30 minutes, until they are golden brown.
• Serve warm.

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.