Baked Feta Dip-Bouyourdi is an irresistible meze featuring roasted vibrant tomatoes, olive oil, sweet and spicy peppers on a melting block of feta cheese, and topped with molten kasseri. Need I say more?

If you’re a fan of our delicious Baked Feta Dip-Bougiourdi, you’re in for a treat with our Cheese Saganaki, Whipped Spicy Feta Dip, and Grilled Cheese Sandwich with Feta!

A ceramic dish with baked feta dip-bouyourdi with pieces of bread on a table.

Overview

Why this recipe sings

It’s a delicious, traditional Greek appetizer. Baked Feta Dip-Bouyourdi is a beloved meze in Thessaloniki, the second-largest city in Greece, and can also be prepared quickly at home. You need an oven-proof dish, an oven, and a few pantry ingredients to make this heavenly appetizer.
Fun fact: Bouyourdi or bougiourdi originally meant a written order from an Ottoman Empire official. Nowadays, it means “an official document with unpleasant content,” such as a hefty bill or a heavy fine.

Here is what you need

Feta cheese, tomatoes, Kasseri cheese, olive oil, chili flakes, oregano and a green pepper on a wooden board.

Feta cheese—always in a block in brine. Avoid fat-free feta and pre-crumbled feta.
Tomatoes—I use cherry tomatoes, but other recipes use sliced or cut-up tomatoes. Use what is easiest for you.
Peppers, sliced—In Greece, we have these long-horn green sweet peppers. They are also called long-horn Italian peppers. In the US, you can find them as Long Tall Sally Hybrid. They are available at most grocers. Green bell peppers are an easy substitute.
A generous pinch or two of chili flakes—depending on how spicy you want the bouyourdi.
Extra virgin olive oil.
Grated Kasseri cheese—This mild, semi-hard Greek cheese is buttery and slightly sweet. It can be optional and substituted for provolone.
Dried oregano—and a few fresh oregano leaves for serving (optional).

How to make bouyourdi

A ceramic dish with feta tomatoes and sliced peppers with a pepper and a bowl of cherry tomatoes on a table.

Place the feta cheese in the center of an oven-proof pan.
Scatter the cherry tomato slices and the pepper slices on top.
Drizzle with the olive oil and sprinkle with chili flakes to taste and dried oregano.Bake in a preheated oven at 200°C /390°F for 25 minutes, until the feta is bubbly and soft and the tomatoes and peppers have some charred edges.

A hand sprinkling cheese over bouyourdi.

Remove from the oven and sprinkle the kasseri cheese.
Bake for five more minutes and serve immediately with crusty bread and crackers.

What to serve with bouyourdi-baked feta dip

A bouyourdi is served as an appetizer with other side dishes and starters as part of a family-style meal. Here are some ideas:

Meatballs. Try classic keftedes, lamb meatballs, or our chicken meatballs and rice bowl.
Roasted lamb and potatoes.
Biftekia-Greek burgers with roasted potatoes.
Herby roasted spatchcocked chicken.
Lamb chops.
Pork steaks.
Crispy fried potatoes.
Crispy fried eggplant and zucchini.
Souvlaki with pork or chicken gyro.

Storage and reheating

Bouyourdi can be stored in the refrigerator for two to three days. To warm it, heat it in a medium-hot oven until the cheese is bubbly.
We never had enough leftovers to think of freezing it, so I don’t recommend it.

Check out my Greek pantry staples

Heck yeah!

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Baked Feta Dip-Bouyourdi

by Jenny Skrapaliori Graves

Baked Feta Dip-Bouyourdi is an irresistible meze featuring roasted vibrant tomatoes, olive oil, and sweet and spicy peppers on a melting block of feta cheese, topped with molten kasseri.

5 from 1 vote

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Prep Time 5

Cook Time 30

Course Appetizer

Cuisine Greek

Servings 4

Calories 360 kcal

Equipment

medium-sized oven-proof dish

Ingredients

▢ 12 oz Greek feta a block of cheese in brine
▢ 1 cup cherry tomatoes or one ripe tomato sliced
▢ ½ long horn sweet green pepper sliced or a green bell pepper
▢ 2-3 tablespoons extra virgin olive oil
▢ 1 teaspoon chili flakes or more to taste
▢ dried oregano
▢ ½ cup kasseri cheese grated
▢ 1 tablespoon fresh oregano leaves for serving, optional

Instructions

Heat the oven to 200°C / 390°F
Place the feta block in the middle of an oven-proof dish.
Top the feta with the tomatoes and the pepper slices.
Sprinkle the chili flakes, some dried oreano and drizzle the olive oil all over.
Bake for 25 minutes. The feta will be soft and gooey, and the tomatoes and peppers will be charred and softened.
Sprinkle the grated kasseri cheese all over. Bake for 5 minutes or until kasseri is melted.
Sprinkle a few fresh oregano leaves on top(optional) and serve immediately with toasted crusty bread, and or crackers. Enjoy!

Notes

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition

Calories: 360kcalCarbohydrates: 7gProtein: 17gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 87mgSodium: 1103mgPotassium: 208mgFiber: 1gSugar: 1gVitamin A: 911IUVitamin C: 20mgCalcium: 571mgIron: 2mg

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