Cretan Boureki

A layered gratin of zucchini and potatoes, bound by melting cheese and the sharp scent of fresh mint. The top crust is golden and crisp to the bite.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 807
• Protein: 27 g
• Carbs: 47 g
• Fat: 54 g

Ingredients

• 500 g Potato ( thinly sliced )
• 500 g Zucchini ( thinly sliced )
• 250 g Fresh cheese ( mashed )
• 1 piece Mint fresh ( finely chopped )
• 150 g Plain Greek yogurt
• 100 g Wheat flour
• 100 ml Extra virgin olive oil
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 200 g Feta cheese ( crumbled )

Instructions

1. Vegetable preparation

   Slice the potatoes and zucchinis into very thin rounds, about 3mm. They should be almost translucent to cook evenly and stack perfectly.

2. Cheese and mint mixture

   In a bowl, mash the fresh cheese and crumbled feta with the chopped fresh mint. The mixture should be homogeneous and fragrant.

3. Assembling the dish

   Oil a gratin dish. Place a layer of potatoes at the bottom, then a layer of zucchinis. Sprinkle with some of the cheese mixture. Repeat until all ingredients are used.

4. Binding and topping

   Mix the Greek yogurt with the wheat flour and extra virgin olive oil to obtain a flexible dough. Spread this preparation over the top of the dish to seal the vegetables.

5. Slow cooking

   Bake at 180°C. The boureki is ready when a knife blade sinks without resistance into the potatoes and the top forms a brown and crispy crust.

Chef's tips

• Don't over-salt the vegetables; the cheese will take care of that.
• Let it rest for 10 minutes after taking it out of the oven so the layers set.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain crispness.