Boureki - Cretan Zucchini Pie
Boureki Cretan Zucchini Pie, one of the most popular dishes in Crete and one that leaves people wishing for more, please. This boureki is also referred to as Chaniotiko Boureki as it originates from the area of Chania.
3 large potatoes, peeled and sliced thinly into rounds
4-5 zucchinis (sliced lengthwise)
20mls olive oil (to grease the tray for the potato layer)
350g ricotta cheese
150g feta cheese
1 tomato, grated
20mls olive oil
Large handful of fresh mint, finely chopped
Salt & pepper
1/4 cup milk
1/4 cup water
20mls olive oil to drizzle on top
Plain flour for dusting
Here is the recipe for Boureki Cretan Zucchini Pie. It is one of the most popular dishes in Crete and one that leaves people wishing for more, please.
I will show you how to make the famous Boureki in your very own home so that you can enjoy the flavours of Crete at any time. This boureki is also referred to as Chaniotiko Boureki as it originates from the area of Chania. There are so many different variations of this pie. Some people like to fry the zucchini and potato first, some like to dredge both vegetables completely in flour before layering, some only use one layer of potatoes and multiple layers of zucchini, some grated zucchini and add it to the cheese mixture, some add a little yellow cheese to the cheese mixture, some add eggs, some add a pastry top and bottom, while others only add a pastry top.
This version is without filo pastry at all as I enjoy the taste of the vegetables and cheese alone, I also like to add extra mint and cook for a long period of time to ensure potatoes are well cooked.
1. Preheat oven to 180 degrees.
2. Grease a 27 cm round baking tray with a little olive oil.
3. Peel and wash the potatoes and thinly slice, before arranging half of the potatoes into a single layer at the bottom of the baking tray.
4. Rinse the zucchini and cut the tops and bottom off. Then cut zucchini in half (if they are large) and thinly slice lengthwise. Arrange a third of the zucchini on top of the potato layer, add salt and pepper and dust with a little flour.
5. Mix the feta, ricotta, tomato, mint, olive oil, salt, pepper. Place half this mixture on top of the floured zucchini layer.
6.Then add the remaining layer of potato followed by a third of the zucchini, salt and pepper and a dusting of flour on top of this. Then add the remaining cheese mix followed by a final layer of zucchini that has been dredged in flour (dusting off excess).
7. Mix the milk and water in a bowl and pour this over the zucchini layer before finishing it off with a drizzle of olive oil.
8. Bake for approximately 1 hour and 30 minutes. If it is browning too quickly cover the dish with greaseproof paper and aluminium foil. The boureki is ready when the potatoes are tender. To test for tenderness insert a skewer or knife into the boureki’s centre; if it slides in easily, the potatoes are done. If not, cook for a further 10-15 minutes.
Let the pie sit for at least 15-20 minutes before serving to allow bubbling juices to be reabsorbed by the potatoes and zucchini.