Boureki Pie From Crete
Boureki is a Greek savory pie with a filling of sliced zucchini, potato, and ricotta-feta cheese.
- 1 packet thick country phyllo sheets
- 2 homemade phyllo sheets (from our kalitsounia recipe)
- 2-3 large zucchini (cut in thin slices or coins)
- 4-5 yukon gold potatoes (cut in thin slices)
- 2.5 lb myzithra cheese (About one kilogram. See recipe notes for substitutions.)
- 1 bunch spearmint (Only the leaves. You can also use mint.)
- 1/2 cup extra virgin olive oil (total)
- sea salt
- fresh ground pepper
- 2 tablespoons sesame seeds
- Wash the zucchini and potatoes thoroughly and cut them into thin slices.
- In a bowl, mix all cheese and fresh mint leaves. Add 2-3 tbs olive oil. Season with a generous amount of fresh ground pepper. Mix well.
- Grease the pan with olive oil. Carefully lay one thick phyllo sheet on the bottom of the pan and cover the sides. Let the excess sheet hang around the pan. Brush all phyllo with olive oil.
- Add a layer of the cheese mixture.
- Add a layer of zucchini, season with freshly ground pepper and sea salt to taste, add a layer of potato slices, season again, and top with a layer of cheese.
- Repeat the process three times if you can. Gently press down as you add more layers.
- Fold the hanging phyllo over the layers.
- Place the second phyllo sheet on top. Cut out the extra phyllo, leaving about an inch of a border. Fold and roll it gently inwards to create a border. Brush it with olive oil.
- Very gently score the pie. Don't insert the knife deep into the pie; drag it very lightly on top of the phyllo. There is no need to cut all the way; light scoring is enough. Sprinkle the sesame seeds on top.
- Bake for at least 1 hour and 30 min. Depending on your oven, it might take up to 2 hours. You want the potatoes and zucchini cooked thoroughly. To avoid browning too much, cover the pie with aluminum foil halfway.
- Let it cool completely before serving. Boureki is best enjoyed cold or at room temperature.
Elements 1 packet thick country phyllo sheets 2 homemade phyllo sheets (from our kalitsounia recipe) 2-3 large zucchini (cut in thin slices or coins) 4-5 yukon gold potatoes (cut in thin slices) 2.5 lb myzithra cheese (About one kilogram. See method notes for substitutions.) 1 bunch spearmint (Only the leaves.
You can in addition use mint.) 1/2 cup extra virgin olive oil (total) sea salt fresh ground pepper 2 tablespoons sesame seeds Method Wash the zucchini and potatoes thoroughly and cut them into thin slices. In a bowl, mix all cheese and fresh mint leaves.
Season with a generous amount of fresh ground pepper. Carefully lay one thick phyllo sheet on the bottom of the pan and cover the sides.
Add a layer of zucchini, season with freshly ground pepper and sea salt to taste, add a layer of potato slices, season again, and top with a layer of cheese. Cut out the extra phyllo, leaving about an inch of a border.
Fold and roll it gently inwards to create a border. Don't insert the knife deep into the pie; drag it very lightly on top of the phyllo. There is no need to cut all the way; light scoring is enough.
Depending on your oven, it might take up to 2 hours. You want the potatoes and zucchini cooked thoroughly. To avoid browning too much, cover the pie with aluminum foil halfway.
Boureki is best enjoyed cold or at room temperature.
