Bouyiourdi – A Spicy Greek Feta Dip That Brings the Heat and Heart of Greece
If you’ve ever sat down at a Greek taverna and ordered a spread of dips and small plates, you may have been lucky enough to discover Bouyiourdi—a sizzling, spicy feta dish that arrives bubbling hot, fragrant with garlic, peppers, and oregano. It's bold, rustic, and incredibly satisfying—exactly what Greek mezze is all about.
This is one of those dishes that proves how just a few humble ingredients can come together to create something unforgettable. Salty, creamy feta melts into sweet tomatoes and green peppers, while a touch of heat from chili flakes wakes up your palate. Add a good glug of olive oil and a warm piece of bread for dipping, and you've got yourself the perfect appetizer—or a late-night snack that hits the spot.
Simple Ingredients, Maximum Flavour
What makes Bouyiourdi so special is how minimal it is, without compromising on flavour. Everything is layered into a small baking dish: chopped tomato, sliced green pepper, chopped Spanish onion, and finely chopped garlic form the base. On top of that, a thick slab of feta sits like the star it is, crowned with more tomato slices, pepper, garlic, chili flakes, and a generous pinch of dried oregano.
Then comes the olive oil—don’t be shy with it. A good drizzle of extra virgin olive oil not only enhances the flavour, but also helps everything meld together in the oven into a bubbling, golden dish of cheesy, spicy goodness.
BOUYIOURDI - Spicy Greek Feta Dip
Mary PolitisIngredients
- 1 tomato
- 1 small green pepper sliced
- ¼ red onion chopped
- 1 garlic clove finely chopped
- dry chili flakes to taste
- ½ tsp dried oregano
- Extra virgin olive oil
- 1 thick piece of feta cheese a piece is usually 150g
Instructions
- Cut 2–3 thin round slices from the tomato and set aside. Chop the remaining tomato and place it at the bottom of a small ovenproof dish.
- Layer half of the sliced peppers, chopped onion, garlic, and a sprinkle of chili flakes over the tomato.
- Sit the piece of feta on top of the vegetables.
- Place the reserved tomato slices on top of the feta, followed by the remaining peppers, onion, garlic, more chili flakes, and the oregano.
- Drizzle generously with extra virgin olive oil.
- Grill (or bake at 200°C) for about 20 minutes, until the feta is golden and soft and the vegetables are sizzling.
- Serve Bouyiourdi hot, straight from the oven with plenty of bread to scoop up every last bit.