Bouyiourdi

I ate a version of this in Santorini and found it quite tasty. However it was simply a slab of feta baked in a spiced cream of tomato soup. This recipe is more refined and comes from the Macedonian region of Greece.

Ingredients
serves 2
200g Feta cheese, cut 150g of the block into cubes and crumble the other 50g
50g Kasseri cheese (or mild cheddar/Gruyere etc), grated
5 tomatoes, large & ripe
1 green pepper
1/2 red onion
2 tbsp extra virgin olive oil
Dried oregano,
Boukovo (smokey chilli flakes - alternatively use standard chilli flakes with a good pinch of paprika)

Method

Slice two tomatoes to get about 4 slices per tomato (without including the ends). Place the other tomatoes in some boiling water having pierced the skin at one end to make it easier to peel. Then when it's cooled down enough deseed the tomato and chop.

Next slice (horizontally) the green pepper into "rings". Then cut the rings into thirds.  Next peel the onion, cut in half, and finely slice.

In a small round ovenable dish arrange a layer of the chopped tomatoes, half the green pepper and half the red onion. Season with a little salt and a large pinch of the smokey chilli flakes. Top with the 50g of crumbled feta and then the grated Kasseri cheese.

Then place the other half of the vegetables on top arranging the sliced tomato, pepper and onion overlapping alternatively. (Simply because it looks better!)

Season the top layer as before with a little salt and again a decent pinch of the Boukovo.  Then in the centre of the dish place the cubes of feta cheese in a pile on top.

Drizzle the whole dish liberally with extra virgin olive oil and sprinkle with dried oregano.

Cover the dish with some foil and seal tightly.

Then put it into a pre-heated oven at 200C and cook for 45 minutes.

Finally, remove the foil and return to the oven for about 5 minutes, long enough for the feta to colour slightly.

Serve with bread.