Name: Bouyourdi (Spicy Greek Baked Feta)
Total time: 55 min
Cuisine: GreekEurope
Ingredients: 1 large tomato , cored; 1 longhorn chile or ½ jalapeño, stemmed; ¼ green bell pepper , cut into ¼-inch pieces; 3 tablespoons extra-virgin olive oil , divided; 1½ teaspoons dried oregano , divided; 1 (7-ounce) block feta cheese; ½ teaspoon bukovo or red pepper flakes

Why This Recipe Works

To make this beloved Thessalonian meze, we started with Greek sheep's milk feta; ripe in-season tomatoes; and grassy, mild bell pepper. To double down on spiciness, we added both fresh chiles and dried chile flakes to create just enough heat to balance the creamy dairy. A hearty dose of extra-virgin olive oil enhanced the dish's overall richness and unified its components. We served the bouyourdi out of its earthenware baking dish with crusty bread alongside.

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Before You Begin

Use feta made from sheep's milk. If possible, purchase feta sold in brine, which will be more moist. Do not use precrumbled feta; it will become tough and dry in the oven. If your block of feta is thicker than 1 inch, slice it into 1-inch slabs before using. This dish is meant to be spicy. Bukovo pepper flakes are traditional, but any red pepper flakes can be used. Use an 8-inch square broiler-safe baking dish or a shallow earthenware dish or cazuela to mimic the clay vessel traditionally used for this dish. Serve with thick slices of crusty or toasted bread.

Instructions

Adjust oven rack to upper-middle position and heat oven to 350 degrees.

Slice two ¼-inch rounds from tomato and set aside. Chop remaining tomato into ½-inch pieces and place in small bowl. Cut longhorn chile in half crosswise (reserve 1 half for other use). Slice two ¼-inch rings from longhorn chile half and set aside. Mince remaining longhorn chile and add to chopped tomatoes along with bell pepper, 2 tablespoons oil, and 1 teaspoon oregano. Stir to combine, pour into baking dish, and smooth into even layer.

Center feta block on top of vegetables. Arrange tomato slices and longhorn chile rings in single layer on top of feta. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon oregano. Cover dish tightly with aluminum foil and bake until diced vegetables have softened and tomato slices are beginning to soften at edges, about 25 minutes.

Remove foil and return dish to oven. Turn on broiler. Broil until edges of tomato and longhorn chile slices are browned, 4 to 7 minutes. Remove dish from oven, sprinkle with red pepper flakes, and serve.