Baked Fetta & Tomato (Bouyiourdi)

Cook Time 1 hour

Serves 4

Ingredients

5 large ripe tomatoes, sliced  

2 jarred red capsicum pieces, chopped  

1 tbsp dried oregano 

Pinch chilli flakes

2 x 200g fetta, cut in half and in half again horizontally

Extra virgin olive oil 

Salt and pepper

To Serve

Crusty bread, to serve 

Method

Preheat oven to 180°C and drizzle a little olive oil over the base of a 1–2L baking dish.

Arrange a layer of sliced tomatoes over the base. Season lightly with salt, pepper, oregano and a pinch of chilli flakes. Scatter some of the chopped red capsicum over the tomatoes.

Lay pieces of fetta evenly over the top and drizzle with olive oil.

Repeat the layers: tomato, capsicum, seasoning and fetta, finishing with fetta on top.

Drizzle generously with olive oil and add a final sprinkle of oregano.

Bake uncovered for 25–30 minutes, until the fetta is soft, lightly golden and the tomatoes are bubbling. Use a fork to slightly press down on the top tomatoes, releasing some of their juices and then return to the oven for a further 15–20 minutes to caramelise the top.

Rest for 5 minutes before serving with crusty bread.