Feta Psiti
Μπουγιουρντί·(boo-your-DEE)
Meze & Kefi (The Front Porch Spread)
If you sit down at a raucous taverna in Thessaloniki and ask for Bouyiourdi, this is what hits the table: a bubbling, aromatic block of feta melting into sweet tomatoes and fiery peppers, swimming in golden olive oil. The name is an old Ottoman joke meaning 'tax bill', because the spicy kick hits you like a sudden penalty. The secret here is non-negotiable: buy a real block of feta sitting in brine. Pre-crumbled feta is coated in anti-caking dust and will bake into a dry eraser. Wrap the good stuff in a foil packet to trap the steam, and serve it hot with enough crusty bread to mop up the wreckage.
Before you start
Preheat your oven to 400°F.
Tear off a 12-inch sheet of heavy-duty aluminum foil and top it with a slightly smaller sheet of parchment paper.
The parchment barrier is vital; it stops the acidic tomatoes and cheese from reacting with the foil and leaching a metallic taste into your food.
Ingredients
- Greek Feta cheese in brine8 oz
- ripe tomato1 med
- sweet green bell pepper1/2 med
- red onion1/4 med
- extra virgin olive oil4 tbsp
- dried Greek oregano1 tsp
- crushed red pepper flakes1 tsp
- black pepper1/4 tsp
- crusty bread1 loaf
Method
- 01
Place the block of feta directly in the center of the parchment paper.
Drizzle a spoonful of the olive oil over the cheese to keep it from sticking, then scatter the sliced tomatoes, green peppers, and red onions evenly over and around the block.
- 02
Pour the remaining olive oil generously over the vegetables and cheese.
Don't hold back here; this oil mixes with the tomato juices to create an incredible dipping sauce. Sprinkle the dried oregano, red pepper flakes, and black pepper evenly over the top.
- 03
Bring the edges of the parchment and foil together tightly to create a sealed packet.
Fold the top over itself like an envelope, ensuring there are no gaps where steam can escape. Place the sealed packet on a small baking sheet.
- 04
Bake for 20 to 25 minutes until the cheese is heavily softened and the vegetables have released their juices.
For slightly charred edges, you can carefully open the top of the foil packet at the 20-minute mark and switch your oven to broil for 2 to 3 minutes until bubbling.
- 05
Carefully transfer the entire foil packet to a serving plate and open the top.
Watch out for the rush of hot, aromatic steam. Use a fork to slightly mash the soft feta into the roasted tomatoes and oil, and serve immediately with crusty bread.
Notes
Never use pre-crumbled feta.
Crumbled feta contains anti-caking agents that ruin the texture when baked. You need a solid block stored in brine to achieve that luxurious, spreadable creaminess.
Trust the chili flakes.
The tangy, rich dairy mellows the heat significantly. You can handle more spice here than you think, and it is essential for cutting through the richness.
From Cook Greek in America.