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Greek Bouyiourdi

Preparation time: 5'

Cooking time: 25'

150 gr. feta cheese
100 gr. caseri
1 hot bell pepper
1 Florin pepper
8 cherry tomatoes
1 tbsp. Τomato paste 28% KYKNOS
100 ml water
Salt, freshly ground pepper
Sweet paprika
Olive oil


Cut the caseri into large cubes. Cut the peppers into medium slices and the cherry tomatoes in half.

Heat a pan over medium heat and add olive oil. Add half of the hot pepper and half of the florin pepper and saute lightly for 2'. Then add half the cherry tomatoes and continue for another 2'. Then add a tbsp. of Τomato paste 28% KYKNOS and saute for another 1'.

Add the water and mix well. When it starts to boil, turn off the heat without removing the pan from it. Add pepper, paprika, oregano and a little salt (be careful with the salt because our feta cheese is also salty.)

Take a fireproof dish and lightly oil it.

Add the half of the mixture from the pan and then add the feta cheese and the remaining tomatoes and peppers. Pour over the rest of the mixture from our pan and then place the pieces of the caseri.

Bake in a preheated oven at 200ο C until the cheeses melt for about 15-20'. Then we put the oven on maximum and in the grill mode and bake for another 2-3' to give us a nice crust.

Serve with grilled sourdough bread or just as an appetizer at our table.