GREEK BOUYIOURDI

Greek bouyiourdi image

Enjoy this baked feta with tomatoes, garlic and chilli as part of a meze lunch. It's perfect for scooping up with warm pitta breads alongside a Greek salad

Provided by Cassie Best

Categories Lunch, Side dish, Starter, Supper

Time 40m

Number Of Ingredients 7

Ingredients

3 large ripe tomatoes
1 garlic clove , crushed
200g block feta
1 large mild green chilli , or 1 green pepper, sliced
1 tsp roughly chopped oregano leaves
4 tbsp olive oil
warmed pitta breads , to serve

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.

Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium