Kritiko Boureki Cretan Boureki
Experience the authentic flavors of Crete with Kritiko Boureki, a traditional Cretan baked dish that perfectly balances rustic simplicity and rich taste. This hearty recipe layers thinly sliced zucchini and potatoes with a creamy mixture of mizithra and feta cheeses, enhanced with a touch of fresh mint for a burst of herbal brightness. Encased in buttery, golden phyllo dough, this savory pie is both crispy and comforting—perfect as a centerpiece for your next Mediterranean-inspired meal. Lightly dusting the vegetables with flour ensures a velvety texture, while the olive oil and melted butter elevate the dish's decadent appeal. Easy to prepare yet deeply satisfying, Kritiko Boureki is a celebration of fresh ingredients and the timeless flavors of Greek cuisine. Serve it warm with a crisp green salad or enjoy it on its own as a filling vegetarian dish.
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Recipe Information
Ingredients
- 500 grams Zucchini
- 500 grams Potatoes
- 300 grams Mizithra cheese (or ricotta if unavailable)
- 200 grams Grated feta cheese
- 2 tablespoons Fresh mint leaves, finely chopped
- 2 tablespoons All-purpose flour
- 100 milliliters Extra virgin olive oil
- 6 pieces Phyllo dough sheets
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 50 grams Butter, melted (for brushing phyllo)
Instructions
Preheat your oven to 200°C (390°F). Grease a medium-sized baking dish with olive oil.
Wash and slice the zucchini and potatoes thinly (about 3-4 mm thick). Use a mandoline slicer for even cuts if possible.
In a large bowl, mix the mizithra cheese, grated feta, chopped mint, salt, and pepper until well combined.
Lightly dust the zucchini and potato slices with all-purpose flour. This helps absorb excess moisture during baking.
Lay one sheet of phyllo dough at the bottom of the baking dish, allowing the edges to hang over the sides. Brush it generously with melted butter. Repeat this step with two more sheets, layering them alternately and brushing each with butter.
Place a layer of zucchini slices on top of the phyllo base, followed by a layer of potato slices. Spread one-third of the cheese mixture evenly over the vegetables.
Repeat this process, layering zucchini, potatoes, and cheese mixture until all ingredients are used. Aim for about three layers, ending with the cheese mixture on top.
Fold the overhanging edges of the phyllo dough over the filling. Then, top with the remaining three phyllo sheets, brushing each with melted butter. Tuck the edges snugly into the sides of the baking dish to seal the pastry.
Lightly score the top layer of the phyllo with a sharp knife, being careful not to cut all the way through. This will make it easier to cut once baked.
Bake in the preheated oven for 50-60 minutes, or until the phyllo is golden brown and crisp and the vegetables are tender.
Remove from the oven and let it rest for 10-15 minutes before serving. Serve warm and enjoy this traditional Cretan dish!
Nutrition Facts
Calories |
3969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.9 g | 363% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 11913 mg | 518% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 53.6 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 3308 mg | 254% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4408 mg | 94% | |
*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.
