Until we remodeled my husband’s grandmother’s house in Greece, I’d spent my life in the maritime regions of the Pacific Northwest and Alaska. For me, natural beauty meant lush foliage, evergreen-lined shores, and snow-topped mountains.

It took me years to appreciate the subtle beauty of dry Mediterranean hillsides. And appreciate I do. Joy now fills my heart when we begin our approach to the island’s tiny airport and I get my first glimpse of its golden hills.

Without trees to obscure the view, the deep blue Aegean sky and sea are constant companions.  Their brilliant blues combine with the burnished gold landscape and lazy cries of circling birds to induce an overwhelming sense of peace and calm.

We walk in the morning, before the sun’s heat makes outside forays intolerable for my fair Alaskan skin.  In September, a month we are always in Greece, spiky, inhospitable plants dominate the hillsides, so we walk on the farm roads surrounding the village.

Spiky plants abound in late summer because they are the only ones that survive the constantly grazing sheep and goats which scour the fields of more forgiving flora. It’s difficult to begrudge the grazing, knowing it’s responsible for the full-flavored sheep and goats milk that villagers turn into excellent cheeses.

Cheese is ever-present on village tables.  Each meal is accompanied by chunks of white cheeses like kalathaki or feta, or harder cheeses like melixloro, ladotyri, or graviera.  Saganaki, fried cheese served with a squeeze of lemon, has long been a favorite appetizer.

In recent years, a new appetizer called Bouyiourdi (boo-your-DEE / Μπουγιουρντί) has conquered the hearts of island taverna patrons.  Although Bouyiourdi is now popular on the island, I first learned to make it in Alaska from my friend Maria Baskous, who learned it from her friend Lily Koukourikou of Thessaloniki.

Bouyiourdi is feta baked until hot and creamy with slices of tomatoes and spicy hot pepper flakes.  Last year, at our final island dinner before returning to Alaska, our table of 12 downed three orders of Bouyiourdi in quick succession before even looking at the many other appetizers gracing the table.

Back in Alaska, I often bring Bouyiourdi to potlucks. It’s one of my most requested recipes.  As I tell my friends, Bouyiourdi may be dead simple to make, but it’s dangerously addictive.   Consider yourself warned.

A Note on Feta: 

In the US, my favorite fetas all come from Greece and are a mixture of sheep and goat cheese.  Dodonis is the brand I prefer.  No matter where it is from, the best feta is kept in brine until it sold and is available in specialty cheese stores, ethnic markets, and groceries like Whole Foods.  

If you can’t find feta in brine, buy firm feta in vacuum packed bags. Never buy pre-crumbled feta; too often it is made from the bits and pieces that fall off larger pieces of cheese.  Feta takes two seconds to crumble in your hand, so you don’t even save any time when you buy the pre-crumbled stuff.

Bouyiourdi (Μπουγιουρντί)

Measurements are provided as a rough guide but, in truth, I never measure anything when I make Bouyiourdi.  I layer 1/2” slices of feta in whatever baking dish I grab, sprinkle it with oregano and red pepper flakes, layer it with tomatoes and peppers (or green garlic as shown in the picture), sprinkle it with more oregano, drizzle it with olive oil, cover and bake.  You can also bake Bouyiourdi in aluminum foil packets.

• 1/2 pound feta cheese cut in 1/2” slices
• 1 Tbsp. dried oregano, crushed
• 1 tsp. crushed red pepper flakes
• 2 medium tomatoes cut in 1/2” slices
• 1 cubanelle or Anaheim pepper (or 1-2 stalks green garlic), sliced
• 2 Tbsp. olive oil
• Thin slices of crusty bread, fresh or toasted

Preheat the oven to 400°F.

Cover the bottom of a baking dish with slices of feta. Sprinkle with half the oregano and all the crushed red pepper flakes.  Cover with slices of tomato and peppers (or green garlic).  Sprinkle with the remaining oregano and drizzle with olive oil.  Cover with foil and bake for 20 minutes.  Remove the foil and bake for 5 – 10 minutes, or until the cheese and oil are bubbling. Serve immediately with slices of bread.

About Laurie Helen Constantino

Laurie Helen Constantino and her husband have homes in Anchorage, Alaska, and on a rural Greek island. In both kitchens, the foods of the Mediterranean play a starring role. She writes about Greek and Mediterranean cooking for her blog, Mediterranean Cooking in Alaska. In 2007, her first cookbook "Tastes Like Home: Mediterranean Cooking in Alaska" was published.

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