Bouyiourdi (Baked Feta with Tomato and Pepper)

Method

1. 1

   Heat the oven to 200°C.

2. 2

   Scatter the sliced bell pepper, red onion and half the cherry tomatoes in a small baking dish and toss with half the olive oil.

3. 3

   Roast the vegetables alone for 10 minutes to soften slightly.

4. 4

   Nestle the feta into the center, top with the remaining tomatoes, chili flake and oregano, and drizzle with the rest of the oil.

5. 5

   Bake until the feta is soft and blistered and the vegetables are collapsing, about 15 minutes.

   💡 Feta won't melt like other cheeses — look for a soft, spreadable give when you press it, not a puddle.

6. 6

   Serve straight from the dish with warm crusty bread for scooping.