Greek Bouyiourdi (Baked Feta with Tomatoes and Peppers)

Ingredients

• 1 Red bell pepper (Thinly sliced)
• 1 Green bell pepper (Thinly sliced)
• 1 Spicy red pepper (Thinly sliced into rounds; remove seeds if desired)
• 1 Beefsteak or garden tomato (Thinly sliced)
• 1 tsp Dried oregano (Or to taste)
• Ground black pepper (To taste)
• 222.5 g Block feta cheese (Use a quality block, approximately 1 1/2 inches thick)
• 3.5 tbsp Extra-virgin olive oil (For drizzling and baking)
• 5 large slices Sourdough bread (Toasted, for serving; source specifies 4–6 slices)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Arrange the sliced red bell pepper, green bell pepper, spicy red pepper, and tomato in a small ovenproof baking dish, keeping the vegetables spread around the center so the feta can sit on top.

2. 2

   Place the block of feta in the center of the dish over the vegetables. Sprinkle the feta and vegetables with the dried oregano and ground black pepper.

3. 3

   Drizzle the extra-virgin olive oil evenly over the feta and vegetables. Bake for about 20–25 minutes, until the vegetables are tender and the feta is hot, softened, and bubbling around the edges.

4. 4

   While the feta bakes, toast 4–6 large slices of sourdough until crisp and golden.

5. 5

   Serve the bouyiourdi immediately while sizzling, with the toasted sourdough for scooping up the warm feta, vegetables, and olive oil.

Notes

The post provides the ingredient list but says the full recipe instructions are linked elsewhere or sent by direct message. Baking temperature and timing are therefore practical estimates. Serve immediately for the intended sizzling appetizer presentation.

Nutrition per serving

• appetizer
• vegetarian
• Greek
• baked
• oven-baked
• gluten-containing
• spicy
• shareable