Greek Bouyiourdi Recipes

Steps:

• 1. Cut the tomatoes into 1cm slices.
• 2. Put 1 tbsp olive oil in the ceramic bowl or bowls and place a layer of tomatoes on top of the oil.
• 3. Sprinkle a little salt, but not too much as the feta is salty, then spread 1/3 of the feta crumbled on top.
• 4. Sprinkle 1/3 of the chili on top, then add 1 tbsp olive oil and add the tomatoes, salt, feta and chili as before.
• 5. Add another tbsp of olive oil and once more add layers of tomato, feta and chili.
• 6. Add a final tbsp of olive oil on top and bake in a preheated oven at 180 degrees Celsius for 30 - 40 minutes.

Steps:

• Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
• Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta breads on the side for dunking.