Boureki, Chania style

Boureki, Chania style

By
From
The Islands of Greece
Serves
4 as a main course or 6–8 as a side dish
Photographer
Steven Joyce

This is my version of a traditional dish of courgettes (zucchini), potatoes, cheese and herbs from Chania, Crete, a beautiful town with a Venetian harbour. It can be made with a filo pastry crust, but I prefer this slightly lighter version. You can easily make this wheat-free by leaving out the flour but this will result in a wetter dish, as the flour absorbs some of the liquid released by the courgettes as they cook.

Ingredients

Quantity Ingredient
500g courgettes, sliced about 3 mm thick
500g potatoes, sliced about 3mm thick
125g plain flour
100g ricotta
300g mashed feta
90ml olive oil
1/2 teaspoon dried mint
2 teaspoons finely chopped mint leaves
2 garlic cloves, finely sliced
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180ºC.
  2. Place the courgettes and potatoes in a large bowl and sprinkle over the flour, tossing to ensure all the slices get a light covering.
  3. Mix together the cheeses and divide the mixture into 3. Divide the courgette mixture into 3 as well.
  4. Pour about one-quarter of the oil into a large ovenproof baking dish and tilt it to completely coat the base. Arrange one-third of the courgette mixture in the dish, ensuring the entire base is covered and pressing the slices down firmly. Scatter over one-third of the cheese mixture. Add half the dried and fresh mint, with half the garlic. Drizzle over a third of the remaining oil and season generously with salt and freshly ground black pepper. Repeat the layering once more, pressing firmly on the slices so they are tightly packed in and drizzling with half the remaining oil. Repeat the layering for a final time, but without the herbs or garlic, which will have been used up.
  5. Bake in the oven for 1 hour, checking every so often that the dish isn’t drying out. If the top browns too fast, reduce the heat by 10ºC and cover with foil. Insert a skewer or sharp knife into the boureki to check the potatoes have cooked through. When they are tender, remove the dish from the oven and leave to stand for about 15 minutes, then serve warm.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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