Bouyiourdi is a quick baked meze from Thessaloniki made by layering feta with tomato, green pepper, olive oil and, most often, kasseri cheese, then baking until bubbling and lightly browned. It is usually served hot in the baking dish itself, with bread on the side for scooping up the melted cheese and juices. This version serves 2 to 3 as a meze or starter and offers a good introduction to Greek food in Thessaloniki.

Serves 2-3 people

200g feta
100g kasseri (or see above for other cheese options), grated
1 large ripe tomato, chopped
1 long green chili pepper, seeded and thinly sliced
2 tbsp olive oil
½ tsp dried oregano
½ tsp paprika, plus extra to serve

Chili flakes to serve (optional)

Step One

Preheat the oven to 180°C (350°F).

Step Two

Place the feta in a small ovenproof dish, traditionally a clay one, and lightly break it into large pieces.

Step Three

Scatter the chopped tomato, along with any juices, and the sliced peppers over the feta.

Step Four

Sprinkle the grated cheese on top, followed by the paprika.

Step Five

Bake for 15 to 20 minutes, until the cheese softens and the top begins to melt and lightly brown.

Step Six

Drizzle with olive oil and sprinkle with dried oregano and chili flakes, if desired.

Step Seven

Serve hot, straight from the dish, with fresh bread for scooping up the melted cheese and juices.