Snack · 20 min · greek

Bouyiourdi

Feta does the heavy lifting here, with tomatoes rounding it out. A Greek snack that takes 20 minutes, start to finish. The macros do the talking: 16g protein, 10g carbs, and 26g fat in every 320-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Feta
• 2 Tomatoes
• 1 tsp Chili flakes
• 1 tsp Dried oregano
• 3 tbsp Olive oil

Steps

1. Heat the oven to 425°F with a small baking dish inside — bouyiourdi wants fierce heat.
2. Lay the feta slab in the hot dish and surround with tomato slices.
3. Drizzle generously with olive oil and shower with chili flakes and oregano.
4. Bake 12 minutes until the feta softens and slumps and the tomatoes char at the edges.
5. Broil 2 minutes for a bronzed top if you like drama.
6. Serve bubbling with crusty bread for scooping; the molten feta against sweet tomato is irresistible.
7. Thessaloniki’s favorite meze: five ingredients, one dish, zero leftovers.

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