Boureki A Recipe From Crete

BOUREKI (A RECIPE FROM CRETE)

Boureki (A Recipe from Crete) image

Make and share this Boureki (A Recipe from Crete) recipe from Food.com.

Provided by evelynathens

Categories Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs large zucchini, washed, sliced into thin rounds
2 lbs large potatoes, peeled, cut into thin rounds
1 large onion, chopped
3/4 cup olive oil
4 -5 garlic cloves, minced
1 lb ricotta cheese, crumbled (or anthotiro, if you can get it)
1/2 lb mizithra cheese, grated (you can sub Parmesan)
2 tablespoons of fresh mint, minced (1 tblsp. dried)
salt and pepper
1/2 cup flour
1/4 cup water

Steps:

Preheat oven to 350 degrees F (170C).
Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
Allow to cool 15 minutes before cutting into.

KRITIKO BOUREKI - CRETAN BOUREKI!

Kritiko Boureki - Cretan Boureki! image

Here is a great traditional recipe for Boureki from Crete. These are quite easy to prepare and make a delicious light lunch or dinner. As a variation, you can add oregano & garlic. You may also use an extra sheet of phyllo to close the Boureki up!

Provided by Um Safia

Categories Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 kg potato, cut in thin slices
1 kg courgettes or 1 kg zucchini, cut in thin slices
1 bunch of fresh mint, finely chopped
250 ml milk
570 g grated mizithra cheese or 570 g crumbled feta cheese
salt and black pepper
2 sheets phyllo dough (home made or frozen) or 2 sheets phyllo dough (home made or frozen)
olive oil

Steps:

Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan.
Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!).
Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1 - 1 1/2 hour). Add a little extra milk if it seems to dry out before it's done cooking.
Serve warm with a salad and fresh bread!

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