Bouyiourdi in the Oven

Bouyiourdi in the Oven

A humble yet delicious starter! I have made this in the past but not in the oven, in a pan instead! This version is very similar with small differences in preparation and cooking time! As I have mentioned in my older post, this dish derives from Greece’s second largest city and the capital of the province of Macedonia, Thessaloniki. Below the recipe I have some facts on the overall nutritional value that this dish has to offer! 


  • 3 green peppers (not bell peppers, the longer ones) cut in thin slices
  • 2 thick tomato slices
  • 2 small dried hot peppers
  • Extra Virgin Olive Oil
  • One slab of Greek Feta cheese
  • Some pepper


  1. In an frying pan add the green peppers with 2 tablespoons of olive oil and fry for about 5 minutes on medium – high heat. In a ramekin add your Feta Cheese and sprinkle with some olive oil and pepper.
  2. Cut up the dried peppers the smallest you can and evenly sprinkle on top! (make sure you wash your hands after doing this!) Add your pre-fried peppers with all their juices over the Feta and top off with your tomato slices.
  3. Bake in a preheated oven on 200°C 10 minutes. Serve hot and make sure you have some bread to dip inside! The taste is heavenly!

*** Sweet peppers (green, red, yellow) contain many nutrients but are especially a good source of vitamins A and C. Vitamin A protects the body from infections and help your eye sight, while Vitamin C improves vascular circulation, helps in the synthesis of Collagen, in the metabolism of amino acids and the release of various hormones in the adrenal glands. Apart from these two vitamins, peppers contain vitamin B6, beta-carotene and lutein.

Furthermore, the use of extra virgin olive oil in cooking has proven to be the healthiest of all oils! For more on this topic, please refer to this link below: