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Greek Bouyiourdi Recipe

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This recipe for Greek Bouyiourdi, by , is from Troughdown in Lockdown 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Claire

Category:
Category:

Ingredients:  
Ingredients:  
3 large ripe tomatoes
1 garlic clove, crushed
200g block of feta cheese
1 large mild green chilli
1tsp roughly chopped oregano leaves
4 tbsp olive oil
Warmed pitta breads to serve (see Pitta Bread recipe on page XX)

Directions:
Directions:
1. 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.
2. Heat the oven to 180, and nestle the feta in the garlic tomatoes. Top with the sliced tomatoes, chilli, oregano, olive oil and a pinch of sea salt.
3. Cover the dish and bake for 15 minutes, then uncover and bake for a further 15 minutes.
4. Serve warm with the pitta breads on the side for dunking.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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