Boureki
Discover the flavors of Crete with this authentic boureki recipe, a savory vegetable pie layered with tender potatoes, juicy zucchini, and a generous blend of tangy feta cheese, nutty kefalotyri (or Parmesan), and fresh mint. This Greek classic is baked to perfection with a golden, cheesy crust that seals in the natural sweetness of the vegetables. Its rich yet simple ingredients make it a comforting vegetarian dish, ideal for family dinners or small gatherings. Ready in just over an hour, this one-dish wonder is easy to prepare and pairs beautifully with crusty bread and a crisp green salad. Perfect for embracing the Mediterranean lifestyle, boureki is a must-try for fans of Greek cuisine!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 g Potatoes
- 500 g Zucchini
- 200 g Feta cheese
- 100 g Grated kefalotyri cheese (or Parmesan as a substitute)
- 2 tbsp All-purpose flour
- 4 tbsp Olive oil
- 3 tbsp Fresh mint leaves, finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a baking dish with olive oil.
Wash and peel the potatoes, then slice them into thin rounds, about 3–4 mm thick. Wash the zucchini and slice them into similar-sized rounds.
In a large bowl, combine the potato and zucchini slices. Drizzle with 2 tablespoons of olive oil, then sprinkle with flour, salt, and pepper. Toss to coat evenly.
In another bowl, mix the feta cheese, grated kefalotyri cheese, and chopped mint leaves until well combined.
Lay a layer of potatoes in the bottom of the baking dish, slightly overlapping the slices. Follow with a layer of zucchini, then sprinkle generously with the cheese mixture.
Repeat the layers until all the ingredients are used, finishing with a layer of zucchini on top. Drizzle the remaining 2 tablespoons of olive oil over the final layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the vegetables are tender.
Remove the boureki from the oven and allow it to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 17.2 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2218 mg | 171% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3387 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
