Boureki a Recipe from Crete
Discover the rustic charm of traditional Cretan cuisine with this mouthwatering Boureki, a hearty vegetarian casserole that's as comforting as it is flavorful. Featuring layers of tender zucchini and potatoes, this dish is elevated by the creamy richness of mizithra cheese (or ricotta as a substitute) and the tangy bite of grated hard cheese, such as kefalotyri or Parmesan. Aromatic fresh mint and a drizzle of golden olive oil infuse each bite with Mediterranean freshness, while a hint of flour ensures a perfectly golden and crispy finish. This one-pan wonder is baked until irresistibly bubbly, making it an ideal centerpiece for a relaxed dinner or a versatile side that shines at any table. Easy to prepare and full of wholesome ingredients, Boureki brings the authentic flavors of Crete straight to your kitchen.
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Recipe Information
Ingredients
- 500 grams Zucchini
- 500 grams Potatoes
- 250 grams Mizithra cheese (or ricotta cheese as a substitute)
- 100 grams Grated hard cheese (like kefalotyri or Parmesan)
- 15 grams Fresh mint leaves
- 100 milliliters Olive oil
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 50 milliliters Water
Instructions
Preheat your oven to 180°C (350°F).
Wash the zucchini and potatoes thoroughly. Thinly slice both vegetables using a mandoline or a sharp knife. Aim for slices about 1/8-inch thick to ensure even cooking.
Finely chop the fresh mint leaves and set aside.
In a large bowl, mix the thinly sliced zucchini and potatoes with 50 milliliters of olive oil, salt, pepper, and chopped mint. Toss to coat the vegetables evenly.
Lightly grease a medium-sized baking dish with a small amount of olive oil.
Begin layering the dish: start with a layer of potatoes, followed by a layer of zucchini. Sprinkle each layer with a mix of mizithra cheese and grated hard cheese. Repeat until all the ingredients are used, finishing with a layer of cheese on top.
Sprinkle the flour across the top layer evenly, then drizzle with the remaining olive oil and add the water. This helps to keep the boureki moist as it bakes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 20 minutes, or until the top is golden and crispy.
Let the boureki rest for 10 minutes before serving to allow it to set. Serve warm or at room temperature as a main dish or side.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 584 mg | 12% | |
*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.
