In Crete, the term “Boureki” refers to this layered potato and zucchini pan containing mint, mizithra, and feta cheese. Cretan boureki is a true reflection of rural food (easy to make and extremely affordable), meaning seasonal ingredients cooked with ease.
Ingredients for Cretan boureki
- 5-6 Potatoes.
- 5-6 Zucchinis.
- Fennel bunch finely chopped.
- Mint bunch finely chopped.
- 1 tbsp Mixed herbs.
- 300g Ricotta.
- 300g Feta cheese.
- 100g Kefalograviera.
- White wine.
- Olive oil.
- Salt & pepper.
Fun fact: The word potato comes from the Spanish word patata.
Directions for Cretan boureki
- Potatoes peeled and washed then sliced (Approx. 2 cm thick).
- Fresh Zucchini washed then sliced (Approx. 2 cm thick).
- Base tray with good quality Olive Oil.
- Cover tray with potatoes.
- Add Zucchinis.
- Fennel and Mint chopped finely.
- Add dry spices (mixed herbs) to fresh herbs and fresh and dry herb mixture to tray ingredients.
- Add more olive oil and mix ingredients into tray ingredients ensuring everything is blended.
- Fresh Ricotta and high-quality crumbled feta (mixed together and added to rest of ingredients).
- Finely grate kefalograviera and add to the top of the mixture.
- Add a little white wine or water to the base of the tray (doesn’t need a lot as the ingredients release their own juices).
- Cover tray with baking paper and then with aluminium foil.
- Preheated oven at 180 Degrees.
- Cook for 1 hour and then a further 30-40 minutes uncovered.
- Serve Hot with a nice white crisp wine.