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Baked Feta with Tomato and Pepper Bouyiourdi - Primal Mediterranean Gourmet

Baked Feta with Tomatoes and Peppers - Bouyiourdi

Prep

Cook

Total

Yield 4

Ingredients

Instructions

  1. Aluminum foil method:
  2. If you are cooking the bouyiourdi in the oven, preheat the oven to 375 F. Otherwise, preheat the barbecue to medium-high.
  3. Cut a piece of aluminum foil, large enough to create a loose packet around the feta cheese.
  4. On the aluminum foil, place the onion slices.
  5. Place the feta on top of the onions, and the peppers and the tomatoes.
  6. Sprinkle with freshly ground pepper and the oregano.
  7. Drizzle with the olive oil.
  8. Fold the ends of the foil to make a packet, taking care to raise the folded ends slightly to avoid the juices running out of the packets.
  9. If cooking in the oven, place the packets in a cookie sheet and bake for about 20 minutes.
  10. If cooking on the barbeque, place the packets the directly on grilling rack.
  11. Remove from the oven or the barbeque, open the packets and transfer the contents to a serving place and drizzle with the juices at the bottom of the packet.
  12. Note: the packets are extremely hot and you should be very careful when opening them as the steam escaping can burn your hands.
  13. Baking dish method (can only be baked in the oven):
  14. Preheat the oven to 375 F.
  15. In a small stoneware-baking dish, place the feta on top of the onions, and the peppers and the tomatoes.
  16. Sprinkle with freshly ground pepper and the oregano.
  17. Drizzle with the olive oil.
  18. Cover the dish (if the dish does not have a cover, use some aluminum foil).
  19. Bake for about 20 minutes.
  20. Remove from the oven, uncover and serve immediately.

Courses Appetizer

Cuisine Greek, Mediterranean

Recipe by Primal Mediterranean Gourmet at https://primalmediterraneangourmet.com/baked-feta-tomatoes-peppers-bouyiourdi/