Potato and Zucchini Boureki with Cheese
Appetizers Lacto-Ovo Vegetarian Recipes Potatoes Cheese Vegetables Greek
A pie from Hania (Chania), a town on the island of Crete. It is called Haniotiko Boureki and I prepared it from a recipe in a book I bought 8 years ago in Crete. I hope you like it and if you have vacation plans there this summer, try the original too. There they use mizithra cheese which I could not find here, instead I used another Greek cheese, Manouri, from Mega Image. I also added feta to bring a little acidity and salt and it turned out very well. If you let it cool down, it slices very well and can be taken on a picnic.
Ingredients
750g white potatoes (floury)
500g zucchini (young)
150g feta cheese or sheep cheese
200g Manouri cheese (or ricotta)
100g semi-hard cheese (fermented sheep cheese from Horezu or Graviera)
2 sprigs mint
1/4 bunch parsley
100g Greek yogurt
100ml milk
1 egg
6 tablespoons olive oil
70g all-purpose flour
2 tablespoons sesame seeds
salt, black pepper
How to prepare potato and zucchini boureki with cheese
- Mix the yogurt with the egg and milk. Add a little salt to this mixture.
- Finely chop the herbs.
- Slice the feta and Manouri cheese. Grate the semi-hard cheese.
- Peel the potatoes and cut them into thin slices. Sprinkle half of the flour and mix so all slices are covered.
Peel the zucchini too and cut into equally thin slices. For consistency you can use a grater like this one set to medium thickness. Sprinkle the rest of the flour over the zucchini and mix so all slices are covered. - In a 28 x 18 cm pan (lined with parchment paper; if it has removable sides, let the paper go up on the edges too) put a layer of potatoes, the slices should slightly overlap. Sprinkle with salt and grind black pepper.
- Then put a layer of zucchini slices, also slightly overlapping, and then sprinkle with salt and pepper.
- Sprinkle half of the grated cheese.
- Put about half of the cheese slices, alternating feta and Manouri and leaving a little space between them, it does not have to be a compact layer.
- Sprinkle herbs (mint and parsley).
- Pour 3 tablespoons of oil over everything and then half of the yogurt mixture.
- Repeat the layers of potatoes and zucchini once more. Do not forget to salt and pepper them.
- Crumble the remaining cheese on top, trying to cover the entire surface as compactly as possible this time. Sprinkle the remaining grated cheese. Sprinkle the remaining herbs.
- Pour another 3 tablespoons of oil and then the rest of the yogurt mixture.
- Sprinkle sesame seeds over the entire surface. Cover the pan with aluminum foil.
- Put the pie in the preheated oven at 180C for 30 minutes. Level the surface with the back of a spoon so that the top layer is as flat as possible, at the end it will look like a crust. Remove the foil and leave for about 45 more minutes, until the pie is golden on top and if you poke it in the center with a sharp knife it goes in easily. Also check that there is no more liquid (from the zucchini) at the base of the pie.
- Let the pie cool completely, then it can be cut into cubes. It is also good warm, but the layers will not be as compact.
Potato layer
Zucchini layer
Cheese and herbs layer
Potato and Zucchini Boureki with Cheese
