When feta cheese stars in a recipe, you can bet that it's going to knock your socks off. Picture this: golden feta mingling with ripe tomatoes, sweet pepper, fragrant oregano, and a hint of spicy red pepper, all baked to bubbly perfection. Are you ready for this baked feta appetizer called bougiourdi?
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What is Greek bougiourdi
In Greece, bougiourdi is one of the most popular appetizers and it is considered mostly a mezze dish.
For those who aren’t familiar with the traditional Greek food “the mezze experience” is a wide range of dishes served with wine or local spirits (raki, tsipouro, ouzo).
The purpose is to share those dishes with your company and have a blast while chatting and sharing those dishes. No main dishes are served. A whole meal full of appetizer dishes. Crazy, right?
This dish features robust tomatoes, sweet and spicy peppers, olive oil, and oregano, topped with a crumbled block of feta cheese. All are baked together in a small baking dish or enclosed in parchment paper.
These are the usual ingredients of the traditional bougiourdi recipe but, as always, there are countless versions to the point that almost every bougiourdi dish is unique. I admit, it sounds even crazier!
My version contains an addition that you are going to love. More cheese. Not any kind of cheese though but smoked cheese. Not too much but the right quantity to give that smoky kick.
To sum up, we have sweetness and spiciness from the peppers, tanginess from feta cheese, and smokiness from the extra cheese. I told you that it is an insane dish!
Why you will love bougiourdi
Apart from the exquisite flavor, there are many reasons to love this dish.
Easy to find ingredients: This recipe contains a handful of ingredients that you have already in your pantry and fridge. The smoked cheese is my addition to the traditional recipe so you may omit it or use another cheese.
Easy to make: It needs minimal knife work and takes 40 minutes to serve. It’s perfect for both novice and experienced cooks alike.
Versatility: Bougiourdi can be a starter, appetizer, mezze (among other mezze dishes), or even as a main dish, making it a versatile addition to any menu.
Make it your own: Feel free to experiment with different types of peppers or add extra ingredients like herbs, vegetables, or other ingredients that you crave to taste. For example, my addition is smoked cheese (see below).
Crowd-pleaser: Whether it's a family dinner or a gathering with friends, bougiourdi is guaranteed to be a hit with everyone around the table. It is an excellent mezze dish and it offers a communal dining experience.
Greek authenticity: it’s a traditional ethnic dish with a strong cultural identity. It can be a pleasant addition to a potluck and add a taste of Greek Mediterranean cuisine.
Comfort food: There's something comforting about indulging in warm, cheesy, and spicy goodness, making bougiourdi one of the best comfort dishes.
The recipe's history
Not interested in the history of this dish? No problem Jump to Recipe
The rest of you join me on a trip back in time to one of the most beautiful cities in Greece.
Origins of the dish
Bougiourdi dish is coming from Thessaloniki, the second largest city in Greece. This amazing city is renowned for its distinctive food, influenced by the Greeks of Constantinople (modern-day called Istanbul), Asia Minor, and the Black Sea who arrived in the 1920s following political upheaval.
Bougiourdi is one of the city's signature dishes along with other dishes from “Politiki Kouzina”, the cuisine of the Greeks from the East who were evicted from their hometowns. This sad event led to the creation of “Politiki Kouzina” in the motherland, an exquisite culinary assortment marked by richness, heat, and warm spices.
What was bougiourdi
During the Ottoman occupation of Greece, "bougiourdi" was a written order, usually with unpleasant content, from an official of the Ottoman authority. Even today, we associate this word with receiving public documents, such as tax notices from the tax office (still unpleasant to say the least).
In Greece, nowadays, we also use this word when asking for the bill at a taverna. For example, "Will you bring us the bougiourdi, please?". It is kind of teasing the owner implying that "We had a great meal so far but now sad news is coming our way".
How bougiourdi dish took its name
We cannot say with certainty. But as a well-known food history enthusiast I conducted research and, hence, I present you the most important assumptions below. Keep the one you prefer the most (I vote for #3).
Assumption #1
The name of the dish may be inspired by an ingenious restaurateur/tavern owner in Thessaloniki city who thought to serve a spicy dish in a similar way to how "bougiourdi" used to arrive with "spicy content" inside a packet.
Assumption #2
There is a potential etymological connection between the Turkish word "buyurun" and the Greek word "ορίστε" as both convey a sense of offering or presenting something, similar to saying "here you are." The implication is that the dish "bouyourdi" may be named in reference to this semantic connection and is served as an appetizer, aligning with the notion of offering or presenting food to guests.
Assumption #3
In some regions of Greece, when a group asks for the bill, they refer to it as "bougiourdi", asking “May we have the bougiourdi, please?”. The crafty restaurant/tavern owner, instead of the bill, serves the dish "bougiourdi”, free of charge (we call it “kerasma” in Greece). Since it is a unique mezze dish that goes well with wine, people, instead of leaving, order more wine to continue, to the tavern's benefit.
This is a true story, guys! It happened to me in an out-of-the-world tavern in Kavala city (north Greece). A bougiourdi dish came with the bill and it took us one more hour and a few more glasses of tsipouro (a popular Greek spirit) to leave. Well done, tavern owner!
That bougiourdi dish was so insanely good that its taste stuck with me for the rest of my life. Since that day I still keep trying to replicate its flavor. Its twist had been the melted smoked cheese thus my version of this recipe.
So, what is your favorite assumption for the name of the dish? I would love to hear your comments below!
Key ingredients
Here are the ingredients to make my bougiourdi version.
Feta cheese
If you want to make the authentic traditional bougiourdi, you need the real Greek feta: made mostly, if not solely, from sheep’s milk, preferably sold in brine. Don’t add crumbled feta because the crumbles will become dry and tough while baking. We need preferably a block of feta.
I am open to discussing all the other ingredients but Greek feta cheese should be the real thing. If you cannot find it make something else. I don't usually give strict guidelines but this recipe is highly traditional and I want you to enjoy it like a Greek eating in a local tavern.
Peppers
We need two kinds of peppers: sweet and spicy (chili) peppers. I recommend bell peppers which you can easily find almost everywhere. You may use your favorite chili pepper according to your heat level tolerance. I used a longhorn chile (moderate heat), but half a jalapeño or half a cayenne pepper works just as well for this recipe.
If you aren't familiar with chili peppers and are skeptical about the heat level, skip it and use red pepper flakes or chili flakes instead. Moreover, if you don’t like spicy food (or maybe you want your toddler to eat your bougiourdi) skip all spicy ingredients.
Bucovo or red pepper flakes or chili flakes
The traditional recipe calls for bukovo which is red pepper flakes. Fresh chili peppers and dried red pepper flakes create enough heat to balance the creamy feta cheese.
Nevertheless, you should adjust the heat according to your tolerance. Either add 1-2 slices of chili pepper (or omit it) and add only a pinch of dried red pepper flakes or skip everything and let everyone decide whether to add red pepper flakes (or not).
Tomatoes
All varieties work here. Ripe tomatoes will add more sweetness. You may also use cherry tomatoes. Just cut them in half and use them instead. You can also use a mix of tomatoes. For example, I used cherry tomatoes at the base and topped with diced tomato.
Oregano
The most popular herb in Greece. It pairs so well with this dish.
Olive oil
As always, we need extra virgin olive oil to elevate the flavor. It brings all ingredients together in a pleasant manner. Do I need to explain its health benefits? Good. Thank you.
Smoked cheese
This is an optional ingredient but I highly recommend it.
For a chewier texture and smoked flavor, I added shredded smoked cheese called Metsovone. It is a semi-hard, naturally smoked cheese and one of the few Greek PDO cow’s milk cheeses.
I know it is hard to find this cheese (even though a well-stocked Greek deli may surprise you) that’s why I will give you the best substitutes.
It will be easier to come across smoked versions of the Italian provolone or mozzarella. These can also be used for melting and adding a smoky twist to dishes. Additionally smoked Gouda has a distinctive flavor, and melts well when broiled, making it a great choice for this baked feta appetizer dish.
The availability of smoked cheeses may vary based on location and specialty cheese shops, so it's worth exploring local options to find different varieties.
Finally, instead of smoked cheese, feel free to use any other cheese available in your fridge like parmesan or cheddar cheese.
Does feta cheese melt?
When baked, feta retains its shape while the interior becomes creamy like custard, and the edges develop a slight crust. It isn’t gooey but is soft enough to mingle with the rest of the ingredients. This is the reason that it is the perfect cheese for a dip.
How to make Greek baked feta
Time needed: 35 minutes
An easy and quick recipe ready in about 30 minutes.
- Prepare all the ingredients
Slice 2-3 rounds from tomato and set aside. Dice the remaining tomato into ½ inch (about 1 cm) pieces. If you use cherry tomatoes cut them in half.
Slice the sweet and the chili pepper.
Grate the smoked cheese.
Place all the ingredients on the kitchen board.
- Assemble: Veggies
Place the diced tomato and the cherry tomatoes (if used) at the bottom of the baking dish or parchment paper.
Add some chili pepper slices (reserve the rest for topping) to chopped tomatoes along with the bell pepper, 2 tablespoons olive oil, and 1 teaspoon oregano. Stir gently to combine and smooth into an even layer. - Assemble: Feta cheese
Nestle the feta block on top of vegetables. Drizzle with the remaining 1 tablespoon of olive oil.
- Assemble: The topping
Top feta cheese with the tomato slices. Add the grated smoked cheese and the remaining chili peppers in a single layer. Sprinkle with oregano and red pepper flakes.
- Cover and bake
Cover the baking dish with parchment paper (if there isn’t a lid) or close tightly the parcel (if you use parchment paper). Bake until vegetables have softened, about 25 minutes.
- Broil and serve
Remove the lid/parchment paper or open the parcel and return the dish or the parcel to the oven. Turn on the broiler and broil for about 5 minutes. Remove the dish/parcel from the oven and sprinkle with red pepper flakes. Serve sizzling hot.
Expert tips
It is preferred to use a baking dish with a lid. If the baking dish doesn’t come with a lid, cover it with parchment paper or aluminum foil. We need to trap moisture so that the vegetables steam and soften.
If you don’t have a baking dish that is safe to use in the oven, use parchment paper to create a parcel.
How to serve bougiourdi
Sizzling hot!
I know you cannot wait to serve this dish. It looks and smells fantastic. It is best to serve hot because the cheese will be perfectly melted. Even at room temperature, it will be delicious.
First, use two forks to mix all the ingredients and to make it easier for your guests to scoop up and spread it over a slice of toasted bread (my favorite) or pita bread.
If you want to give acidity to balance out the spiciness serve it with olives.
Although we usually serve bougiourdi as an appetizer-mezze dish in Greece, it can be a perfect main dish as well. Serve it along with a Greek salad, a lettuce salad, or a cabbage salad.
Bougiourdi - An excellent feta dip
Bougiourdi can be an excellent dip as well. All ingredients are melted together therefore, it is easy to dip into and spoon onto crusty bread or pita. One word to describe it: heaven
It reminds me of the cheese fondue because both offer indulgent and communal dining experiences, making them perfect for social gatherings. While both bougiourdi and fondue involve dipping food into a communal pot, they differ in their flavor profiles, ingredients, and cultural origins.
How to serve leftovers
First thing first! Unquestionably, bougiourdi is a dish best served out-of-the-oven sizzling hot. That’s how we enjoy it in Greece. While it may be true, leftover bougiourdi can be served in various delicious ways:
- Spread it on toasted bread or crackers for a delicious appetizer.
- Mix it into scrambled eggs or omelets.
- Use it as a topping for baked potatoes or sweet potatoes.
- Use it as a filling for sandwiches or wraps.
- Incorporate it into pasta dishes or risotto for added flavor.
Use it as a pizza topping for a unique twist on traditional pizza.
Just let your imagination wild and enjoy!
How to store and freeze
For storing
Allow the bougiourdi to cool completely before storing and transfer leftovers to an airtight container or wrap them tightly in plastic wrap. Store the container in the refrigerator for up to 3-4 days.
Can you freeze feta cheese?
To tell you the truth, it has never crossed my mind to freeze either bougiourdi or feta cheese. I wouldn’t recommend it. Allow me to explain the reasons.
Feta cheese has a high moisture content and a crumbly texture. When it's baked, it becomes softer and creamier due to the heat melting the cheese fats. However, when you freeze and then thaw baked feta cheese, the moisture within the cheese forms ice crystals, which can cause the cheese to become grainy or watery upon thawing. Additionally, the texture can become somewhat rubbery or less appealing compared to when it's freshly baked.
While it's technically possible to freeze baked feta cheese, the resulting texture after thawing may not be as desirable. Enjoy baked feta cheese fresh or refrigerate any leftovers for a few days rather than attempting to freeze them.
For reheating
If you've refrigerated baked bougiourdi, you can reheat it in the oven or microwave.
Preheat your oven to 350°F (175°C). Place bougiourdi in an oven-safe dish and cover it with parchment paper to prevent drying out.
Bake for about 10-15 minutes or until heated through and serve.
More traditional Greek dip recipes
Just to give you some more ideas similar to this baked feta appetizer take a look at this spiced feta dip called tirokafteri: our favorite feta cheese, spiced with chili peppers in a delightful texture that can be easily used as a dip or spread.
Eggplant dip called melitzanosalata isn’t creamy but it has other qualities that can make you love it. Must-try at your BBQs.
The famous Greek tzatziki needs no introduction while Greek fava (yellow split peas) isn’t that popular but I can assure you that it is equally delicious.
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your baked feta appetizer and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Baked Feta Appetizer - Bougiourdi
Ingredients
- ½ pound (200g) block feta cheese, about 1 inch (2.5cm) thick
- 1 small tomato and 10 cherry tomatoes or 1 large tomato, ripped
- 1 green bell pepper, cut into ½ inch (1cm) pieces
- 1 chili pepper either jalapeño or cayenne pepper or longhorn chili, sliced*
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon bukovo or red pepper flakes or chili flakes
- 1-1½ cups (100-150g) smoked gouda or provolone or mozzarella or Greek metsovone cheese, grated (optional)
Instructions
- Adjust oven rack to upper-middle position and heat oven to 390°F (200°C).
- Use an 8-inch (20cm) ovenproof baking dish (no matter the shape), or a traditional earthenware (ceramic) pot, or parchment paper (about 18 x 18 inches/45cm x 45).
- Slice 2-3 rounds from tomato and set aside. Dice the remaining tomato into ½ inch (about 1 cm) pieces and place in the baking dish/parchment paper. If you use cherry tomatoes cut them in half.
- Add some chili pepper slices (reserve the rest for topping) to chopped tomatoes along with bell pepper, 2 tablespoons olive oil, and the oregano. Stir gently to combine and smooth into an even layer.
- Nestle the feta block on top of vegetables. Drizzle with the remaining 1 tablespoon of olive oil. Top feta cheese with the tomato slices.
- Add the grated smoked cheese and the remaining chili peppers in a single layer. Sprinkle with oregano and red pepper flakes.
- Cover the baking dish with parchment paper (if there isn’t a lid) or close tightly the parcel. Bake until diced vegetables have softened, about 25 minutes.
- Remove the lid/parchment paper or open the parcel and return the dish or the parcel to the oven. Turn on the broiler and broil for about 5 minutes. Remove the dish/parcel from the oven and serve sizzling hot.
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