Cretan Boureki
Ingredients
- 500 gPotato (thinly sliced)
- 500 gZucchini (thinly sliced)
- 250 gFresh cheese (mashed)
- 1 pcMint fresh (finely chopped)
- 150 gPlain Greek yogurt
- 100 gWheat flour
- 100 mlExtra virgin olive oil
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 200 gFeta cheese (crumbled)
Method
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.
- 1
Slice the potatoes and zucchinis into very thin rounds, about 3mm. They should be almost translucent to cook evenly and stack perfectly.
- 2
In a bowl, mash the fresh cheese and crumbled feta with the chopped fresh mint. The mixture should be homogeneous and fragrant.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain crispness.
