Bouyiourdi Recipe (Best Greek Baked Feta Dip)

This bouyiourdi recipe is honestly one of the best appetizers! A mildly spicy Greek baked feta cheese dip made with tomatoes, green peppers, and plenty of kasseri cheese. Everything bakes together until golden and bubbling, creating a rich, bold flavour that’s absolutely addictive! Pair it with some crusty bread and trust me, you won’t be able to stop!

If you're looking for more Greek side dishes or meze options, be sure to check out my other recipes! From creamy tzatziki to crispy tiropitakia, and the list is continually growing.

Jump to:

• Why you will love this recipe
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step Instructions
• Top tips
• Serving suggestions
• FAQ
• 📖 Recipe

Why you will love this recipe

• Ridiculously Easy to Make: Just throw everything into a small baking dish, bake, and enjoy! You can even prepare it ahead of time!.
• The Ultimate Crowd-Pleaser: Whether it’s a Greek meze, part of a dinner spread, or just a snack with mates, this dish always disappears fast!
• Rich, Cheesy, and Slightly Spicy: With creamy, melty feta cheese and kasseri cheese, plus the perfect kick from the hot pepper or chili flakes.
• Pairs with Everything: Scoop it up with crusty bread, homemade pita bread, or even spread it over grilled meats!
• Authentic Greek Flavour: A traditional classic! A bold, cheesy Greek appetizer that's very popular but especially in Greek taverns across northern Greece.

Watch the short video tutorial

Watch my step-by-step video tutorial below to see how easy this Greek bouyiourdi recipe is! Once you try it, you’ll never settle for bland appetizers again.

Like, comment, and share with someone who needs to try this popular Greek dish.

Ingredients

Let’s take a look at what makes this delicious feta recipe such an amazing dish to serve as your next appetizer that’s guaranteed to impress! As always, check the recipe card below for exact quantities.

• Tomatoes: Fresh, ripe tomatoes bring a juicy sweetness that balances the salty cheese. You want enough to cover the bottom of the dish, and have an equal amount at the top!
• Greek Feta Cheese: The star of the dish, providing a rich, creamy texture when baked. Grab a nice big block of feta, and crumble it directly on top of the tomatoes!
• Green Peppers: These add a fresh crunch and a mild sweetness. You can use any variety, but banana peppers or Florina peppers work beautifully. If yours are naturally spicy, you can skip the chili if you don’t want it too hot.
• Small Green Chili: A touch of heat makes all the difference! If you want a milder kick, swap this out for a pinch of chili flakes or red pepper flakes.
• Garlic: Freshly minced garlic deepens the flavour, and seriously, you can never have enough of this stuff!
• Oregano & Paprika: A classic Greek seasoning duo that brings boldness, depth, and an extra layer of flavour.
• Kasseri Cheese: This yellow and melty cheese adds a rich, cheesy finish, and when it cools slightly, it forms a beautiful golden brown crust on top. If you can’t find it, kefalograviera, gouda, or pecorino make great substitutes.

Preparation

Before you start assembling, make sure your vegetables are chopped and your kasseri cheese is grated. Once everything is prepared, all you need to do is layer the ingredients in your dish, and you're ready to bake.

• Dice the tomatoes: I like to coarsely dice them into large cubes rather than leaving them as thick slices. It makes them easier to eat and much better for scooping onto bread. I’ve had this many times with sliced tomatoes, but this way just works better!
• Chop the green pepper: Cut your green pepper in half (or quarters if it’s large), clean out the inside if you prefer, then chop it into nice square chunks.
• Slice the chili: Slice these into thin pieces, but if your green pepper is already spicy, you can leave this out to avoid too much heat.
• Grate the kasseri cheese: This will create that melty, golden-brown crust on top. If you want it thicker, just add a little more!
• Choose the right baking dish: A small baking dish or clay pot works best for even cooking and great presentation. Mine is 170mm in diameter and 70mm deep, but something close is fine! I actually use this same dish to make homemade bread bowls, which are perfect for soups!

Step-by-step Instructions

Grab your slab of feta, your prepared ingredients and follow these simple steps to have this dip on your table in no time! Use the images to help guide you, and remember, if you need more assistance, watch my video!

Assembling the dip

1. Layer the tomatoes: Spread half of the diced tomatoes evenly across the bottom of the dish, making sure it’s fully covered.
2. Add the feta: Crumble the Greek feta cheese directly on top of the tomatoes for the first cheese layer.
3. Add the green pepper, chili, and garlic: Evenly scatter the chopped green pepper over the feta. If using, add the sliced chili, then mince your garlic cloves directly into the dish.
4. Add the oregano and paprika: Sprinkle oregano and paprika evenly over the top to bring out that bold Greek flavour.
5. Add the final layer of tomatoes: Spread the remaining diced tomatoes across the dish, ensuring everything is well covered.
6. Add the kasseri cheese: Sprinkle the grated kasseri cheese generously over the top, making sure it reaches the edges for that perfect golden-brown crust. If you want a thicker crust, simply add more cheese.

Bake and serve

1. Bake: Place the dish in a preheated oven at 180°C (fan-forced) and bake for 30-45 minutes, or until the cheese is golden and bubbling.
2. Rest before serving: Remove from the oven and let it rest for 10 minutes to allow the flavours to settle and the cheese crust to firm up slightly.
3. Serve and enjoy: Grab some crusty bread and dip straight in, or mix the dip with a spoon to get the perfect bite of everything in each scoop.

Top tips

• Adjust the spice level: If you prefer a milder dish, skip the chili and just add a pinch of chili flakes.
• Don’t skip the resting time: Letting the bouyiourdi sit for 10 minutes after baking allows the flavours to blend and helps the cheese firm up slightly. Plus, the cheese gets super hot, so waiting saves you from burning your mouth.
• Bake uncovered for a golden top: To get that golden-brown crust, bake uncovered. If you prefer it softer, cover it loosely with aluminium foil while baking.
• Add more kasseri for extra cheese pull: If you love an extra cheesy and melty texture, simply add more kasseri cheese on top.

Serving suggestions

• With crusty bread: Slice up your favourite fresh bread, drizzle it with olive oil, sprinkle a little salt on top, then place it in the oven while your bouyiourdi is resting. The warm, crispy bread pairs perfectly with the melty, flavour-packed dip and is the perfect combination.
• As part of a meze platter: Serve it alongside other Greek meze like my Greek stuffed peppers with feta cheese or Cypriot meatballs for a spread that will truly impress your guests.
• Make it a complete meal: Pair it with my Greek lemon rice or Greek lemon potatoes, along with a simple horiatiki salata for a well-rounded and flavourful meal. Every now and again, this is my go-to dinner.

FAQ

📖 Recipe