Baked Greek Yogurt ‘Bouyiourdi’
Have you heard of Baked Greek Feta ‘Bouyiourdi’?
Well this is the ‘Eat as much as you like Fat-Free version’ 😀
A creamy & spicy dip or spread, packed with good for you veggies ‘Mediterranean style’, flavoured with Olive Oil & Oregano!
I absolutely love cheese! You know the age-old question Chocolate or cheese, well cheese wins hands down for me, any day! But it is unfortunately always high in fat and calories, so must be weighed, measured or put simply – eaten in moderation :/
‘Bouyiourdi’ usually includes slices of onion, some ripe tomatoes (chopped or sliced) and is generously flavoured with Oregano and Olive Oil and a hint of chilli.
When I first saw Feta baked this way, I instantly wanted to make a yogurt version. One that would be easy to share with drinks on a hot summer’s evening.
This is what I have come up with after several tries and best of all, because it is made with 0% Fat Free Greek Yogurt, you can eat as much as you like.
Use slices of crunchy bell peppers, cucumber and carrot sticks to scoop up this spicy, creamy dip or spread it thickly on crunchy pitta triangles! This has been the most versatile dip for us this year!
Firstly, I must apologise for posting two ‘yoghurt’ based recipes in a row this one and the fabulous Apricot Fool dessert.
The hot weather has other ideas though. My mind seems to have been taken over by the Summer 🙂 so hopefully, you are going to enjoy this cooling yogurt recipe.
It is the perfect veggie packed starter or just a deliciously light dip to be enjoyed as part of your BBQ buffet and sides.
Fantastic warm or at room temperature, whatever the weather.
Spread or dip
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Greek Yogurt Bouyiourdi
Bouyiourdi apparently hails from Thessaloniki, the ‘Capital’ of Northern Greece. I found gorgeous photos, cooking tips & nuggets of history from this fab blog.
And if you put Bouyiourdi into Google, it’s also quite a common surname too in Greece 😮
According to tradition, Bouyiourdi is not just baked Feta cheese, but a mixture of cheeses made melty & gooey in the oven.
The use of yoghurt then, is perfect as it has that same consistency when baked, a thickly spread ‘mouthful’.
Slices of fresh chilli are most commonly used, but dried chilli flakes add that same kick and with those beautiful colours complement the dish perfectly!
Depending on the size of your dish, layer as many vegetables and yoghurt as you need, or prefer.
Baked Greek Yogurt 'Bouyiourdi'
|Prep:||Cook:||Yield: 2-4 people||Total:|
A creamy, spicy dip or spread, packed with good for you veggies 'Mediterranean style' flavoured with Olive Oil & Oregano!
- tinned or fresh chopped tomatoes
- jarred roasted peppers
- fresh chilli thinly sliced, or chilli flakes
- fresh sliced tomatoes
- sliced red onion rings
- 0% fat free Greek yoghurt
- Himalayan salt
- dried Oregano
- Olive Oil spray
- Firstly, find a small oven proof dish and then start layering
- Start with some chopped tomatoes (fresh or tinned) in the bottom of the dish.
- Chop up some jarred roasted peppers and add to the tomatoes.
- Add onion rings (optional, see notes) and some slices of fresh chilli pepper or a sprinkling of flakes
- Sprinkle with salt & dried Oregano.
- Spread a thick layer of yoghurt, this is your dip, so be generous.
- Layer sliced fresh tomatoes over the yogurt.
- Sprinkle generously with some salt & dried Oregano.
- And finally top with sliced red onion rings, you want them to colour & char a little.
- Spritz with a little more Olive Oil spray.
- Pop into a hot oven for about 10-15 minutes, you want the yoghurt to firm up a bit.
- Then pop under the grill to crisp the edges of the onion, if you like.
- Leave to cool and settle for a minimum of 5 minutes and then serve with your choice of crudites. Serve warm or at room temperature.
If the yogurt separates and forms a lot of liquid (because it's fat free yogurt it will have more liquid), just pour 'some' of it out carefully. Leave some for dunking your bread into though - it's spicy & delicious and good for you!
If you choose to put red onion slices under the yogurt as part of the bottom layer, they will still mostly be raw, so if you don't like raw onion leave it out and just enjoy some charred onion rings over the top.
BBQ too? Oh yes!
Baked Feta is awesome for barbecuing Bouyiourdi style, tightly wrapped in foil.
This Yoghurt Bouyiourdi will also ‘bake’ well on the BBQ in heavy duty foil, but you will need to put the vegetable packed parcels onto a pan or plate on the grill, to keep them stable when turning.
You can make individual parcels and cook for 10-15 minutes flipping once with a spatula.
Remove from the coals or grill and allow to cool slightly before opening the packet. Pour out most of the liquid, if you prefer, and place a foil packet on each plate.
Perfect side dish or dip 😀 and so cheap to make for a crowd!
This is completely syn free, very low fat and packed with good for you vegetables and low fat dairy (more protein than full fat). So simple to make and cheap too!
I hope you try this out, and you can of course use Feta cheese* for a more traditional Bouyiourdi.
Fat Free Fromage Frais or Quark is on my ‘to do’ list, it won’t have the same lemon tang but might be even creamier, or combinations of the above mmmm!
I really hope you try and enjoy this gorgeous dip whether at home, in your lunchbox or out and about this summer, and please let me know if you do, either on my Facebook Page or in the comments below.
All my meal ideas include at least one third of salad/vegetables and/or fruit with it, (this is the way we at Slimming World eat less without going hungry).
N.B. Any item in bold is a Healthy Extra* on the Slimming World plan, so these must be weighed or measured and not exceeded, if you want to maximise your weight loss. Eating at least one third of vegetables (superfree food) at each and every meal is also key to this plan.
Please note that I am in no way affiliated to Slimming World, nor am I a Slimming World consultant, and still believe that the best way to follow this plan is to join either online or better still with a group near you.
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