Feta Bouyiourdi recipe (Spicy Greek Baked Feta with Tomatoes) (2024)

FAQs

What is spicy feta made of? ›

Place feta cheese, Greek yogurt, roasted red bell peppers, garlic, lemon, and smoked paprika in the food processor or blender. Blend on medium speed until the ingredients start to combine. Turn the food processor on low and pour the olive oil onto the mixture and mix until smooth.

Pot Baked Feta is an easy-to-make, smoky, and spicy appetizer from Thessaloniki. It makes a great choice for summer feasts, but it can easily substitute for lunch as well. The Greek name for this dish is “Bouyiourdi”.

Storage: Marinated feta should last in the fridge for 2 to 3 weeks or so, if stored properly in a tight-lid jar with the top of the cheese is always covered with olive oil. Save the leftover olive oil! Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.

Use quality feta cheese.

Find creamy Greek feta. French or Bulgarian white cheese will work great too (which are like feta but can not be given the term because Greece has the PDO for the term "feta"). Do not use crumbled feta, which is too dry and will not work as well in this recipe.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

Serve the spicy feta dip immediately drizzle with olive oil and serve with chips, crackers, or vegetable sticks for dipping.

When cooking with feta, it is imperative to understand the differences between Greek, Bulgarian and French. Henderson defines the three as such: “A definitive similarity of these cheeses lies in the ripening process by which blocks of cheese are held in a saltwater brine.

Feta has been around in Greece since the eighth century B.C.E., but its name is actually borrowed from an Italian word that means "slice."

What's it like? It has a crumbly, slightly dry texture that is very reminiscient to feta - which is why Ricotta Salata is often called the Italian feta.

Just combine 2 cups water with 2 tsp. kosher salt, stirring until the salt dissolves. Store the leftover feta in the brine, making sure the cheese is covered completely.

How can you tell if feta has gone off? ›

Mold: If you see any spots of greenish mold on the cheese, throw the whole block out. A yeasty aroma: “Yeasts tend to be acid and salt tolerant, which makes feta cheese a near perfect growth medium,” Sommer explained to me in an e-mail.

There are a lot of different options out there when it comes to how you can store feta cheese to make it last longer. However, one of the best options by a country mile in our humble opinion is to store it in olive oil.

We take extra time and care to create the perfect creamy, tangy taste you know and love. Available in 4oz, 6oz, 12oz and 24oz. Ingredients: Feta cheese (cultured pasteurized part-skim milk, salt, enzymes), powdered cellulose (to prevent caking), natamycin (natural mold inhibitor).

Feta is a great addition to steak, chicken and tofu, but especially fish. Fish have a natural saltiness to them that, when combined with Feta's flavor profile, brings the fresh and briney fish flavor to the next level. While cooked, fish can be milder in taste on its own, Feta brings a tangy boldness to the dish.

"French feta is more austere and a little bit drier" compared to Greek feta. Bulgarian feta is made from sheep's milk and lies on the other end of the creaminess spectrum. "The Israelis also make some pretty great feta in that creamier style," Keenan says.

Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin.

Although it isn't the saltiest, Greek feta packs the most intense flavour. Persian feta gains its popularity due to soft, creamy lush buttery taste! Traditionally, feta has been produced in some capacity since the twelfth century, and was eventually named after the Italian word fetta meaning “slice”.

Feta is a white cheese typically made from sheep's milk or a combination of sheep's and goat's milk. The goat's milk is responsible for the firmness of the cheese. The more goat's milk it has, the firmer it gets.