Feta Bouyiourdi – Greece

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Baked Feta and Chillies recipe

Baked Feta cheese with chillies and tomatoes
 
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Nutrition Information
  • Serves: 4
  • Serving size: 200g
  • Calories: 70
  • Fat: 26 g
  • Saturated fat: 16 g
  • Unsaturated fat: 8 g
  • Trans fat: 0 g
  • Carbohydrates: 10 g
  • Sugar: 7 g
  • Sodium: 1114 mg
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 89 mg
Recipe type: Chillies and cheese
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
There is a special affinity between Feta and chillies. Chillies like the Banana pepper are stuffed with this cheese and preserved in oil and vinegar, for serving as a dish as part of a the popular Meze table. Another affinity that chillies have with this cheese is that they love being baked, This Greek recipe for spicy Feta is baked with chillies in the oven is exactly along this theme. Kalí órexi !
Ingredients
  • Tomatoes – four medium
  • Feta cheese – two 200 gram blocks
  • Pickled Banana Chillies – two to three ( chopped) see note *
  • Chilli flakes - one tablespoon
  • Olive oil – four teaspoons ( or more according to taste)
  • Oregano – one teaspoon
  • Aluminium foil
Instructions
  1. Cut out the cores from the tomatoes using a sharp knife.
  2. Cut a shallow cross in the skin of each tomato.
  3. Using tongs. blanche each tomato for 10 to 20 seconds in hot water
  4. Once blanched, immediately plunge into ice-cold water ( use ice to make this ) and then immediately remove. This should make it easy to peel the skins.
  5. Peel the skins and discard
  6. Cut the tomatoes in half and remove and discard the seeds
  7. Chop the remaining flesh into dice about 12mm
  8. Chop the feta blocks in half to provide four 100 gram pieces
  9. Chop a 20 gram slice off each block Keep to one side
  10. Cut four pieces of aluminium foil large enough to make parcels that will have their tops scrunched up to cover folded over when the cheese is to be baked.
  11. Place the cheese in the centre of the foil and fold up the sides ( forming the unclosed parcel.)
  12. Spoon equal amounts of the chopped tomato on top of the cheese
  13. Add the chopped banana chillies in equal quantities. (see note)
  14. Crumble the reserved 20-gram slices of feta cheese and sprinkle over the top of the chillies
  15. Sprinkle the chilli flakes and oregano equally over the crumbled cheese
  16. Pour a teaspoon of olive oil ( or more, to personal taste) over the top.
  17. Scrunch up the foil to close the parcels
  18. Bake for 20 to 25 minutes at 180 degrees Celsius. Remove
  19. Turn up the oven to grilling temperature.
  20. Open the tops of the parcels and place under the grill.
  21. Grill until browned ( 2 to 3 minutes)
  22. Serve immediately with pita bread or similar
Notes
* If you are unable to buy pickled banana peppers, any pickled yellow or green chillies will do,

Keywords: Spicy Feta cheese with tomatoes and chillies

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Link to Feta stuffed Chillies recipe

 

Chillies with Feta cheese

Chillies with Feta cheese

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Chillies with Feta cheese in oil
Nutrition Information
  • Serves: 12 100g portions
  • Serving size: 100g
  • Calories: 399 kcal
  • Fat: 32
  • Saturated fat: 6.2g
  • Carbohydrates: 6.2g
  • Sodium: 0.5g
  • Fiber: < 0.5g
  • Protein: 4.1g
Recipe type: Chillies in oil
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
There is a certain magic to the Greek Islands. Overlooking a beautiful beach with the sun shining down and drinking a lovely glass of cold wine with an expertly prepared Mezze platter is one of life’s great pleasures. The Greeks are masters at combining pickled capsicums with their wonderful Feta cheese. This dish is typical of an item you might find as part of a mezze selection. Making it at home will bring some of that Mediterranean magic right to where you are
Ingredients
  • Chillies – 500 grams (Hungarian hot wax or [url:2]similar[/url])
  • Cream cheese – 150 grams
  • Feta Cheese – 250 grams
  • White Wine Vinegar- 1 cup
  • Sugar – ⅓ cup
  • Olive oil – one and a half to two cups (enough to cover Chilies when filled with cheese)
  • Garlic – 3 cloves
  • Dried oregano – 1 teaspoon
Instructions
  1. Cut the stems from the Chillies and remove the white pith and seeds
  2. Wash the Chillies, dry and rest on a paper towel so all moisture is removed
  3. Bring the vinegar and sugar to the boil in a pot or saucepan. Add the Chillies and fill the pot with water until the Chillies are covered. Ensure that the vinegar content is at least 5 %
  4. Cook until tender but still relatively firm
  5. Remove from the heat. Allow to cool and refrigerate for 48 hours
  6. Once the Chillies have become pickled. Remove from the pickling liquid and dry with a paper towel. The pickling liquid can be discarded
  7. Mix the cheeses until well blended.
  8. Sprinkle with oregano
  9. Heat olive oil and add garlic. Cook on a gentle heat for 3- 4 minutes
  10. Remove from heat and allow to cool.
  11. Pipe cheese mixture into Chillies using a piping bag (a spoon can also be used)
  12. Place cheese filled Chillies into sterilized jars. Fill the jars with garlic infused oil, ensuring that the Chillies are completely covered. Seal
  13. Should be refrigerated and used within 7 to 10 days.
Notes
Keywords: Chillies with Feta Cheese

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Greek baked Feta

Feta Bouyiourdi – Greece