Description
This traditional Boureki recipe comes straight from Cretan home cooking. Thinly sliced potatoes and zucchini are layered with a soft, creamy cheese mixture, fragrant spearmint, and generous olive oil, then baked slowly until fully tender. The result is a rustic pie that tastes even better once it has cooled and rested.
Ingredients
Units
Scale
- 1 packet thick country-style phyllo sheets
- 2–3 large zucchini, thinly sliced
- 4–5 medium potatoes (Yukon Gold preferred), thinly sliced
- 1 kg (about 2.2 lb) soft myzithra or anthotyro cheese
- 900 g (32 oz) full-fat ricotta
- 200 g (7 oz) feta, crumbled
- 110 g (4 oz) cream cheese
- 1 large bunch fresh spearmint, leaves only (do not chop)
- 1/2 cup extra virgin olive oil, total
- Sea salt, to taste
- Freshly ground black pepper
- 2 tbsp sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 180°C / 350°F. Position the rack in the lower-middle part of the oven. (Slow, even heat is essential for fully cooked vegetables.)
- Prepare the Vegetables: Wash the zucchini and potatoes thoroughly. Slice them very thinly and evenly using a knife or mandoline. Lightly season with salt and set aside for 10 minutes. Gently pat dry with a clean kitchen towel. (This prevents excess moisture inside the pie.)
- Make the Cheese Filling: In a large bowl, combine the cheese with the spearmint leaves. Drizzle in 2–3 tablespoons of olive oil and add a generous amount of freshly ground black pepper. Mix gently until just combined. (The mixture should stay soft and rustic, not smooth.)
- Prepare the Pan and Bottom Phyllo: Brush the baking pan generously with olive oil. Lay one thick phyllo sheet over the pan, pressing it gently into the bottom and sides, allowing the excess to hang over the edges. Brush the phyllo with olive oil. (Olive oil protects the phyllo during the long bake.)
- Build the Layers: Add a thin layer of the cheese mixture. Add a layer of zucchini slices, season lightly with salt and pepper. Add a layer of potato slices, season again lightly. Finish with another layer of cheese. Repeat this process, gently pressing down after each full set of layers, until ingredients are used. (Aim for balance — not too thick in any one layer.)
- Close the Pie: Fold the overhanging phyllo inward over the filling. Place the second phyllo sheet on top. Trim excess, leaving about 2–3 cm (1 inch) around the edges. Roll and tuck the edges inward to form a rustic border. Brush the entire top generously with olive oil. (Well-oiled phyllo bakes evenly and stays crisp.)
- Score and Top: Using a sharp knife, very gently score the top phyllo into portions. Do not cut all the way through. Sprinkle evenly with sesame seeds. (Scoring helps with serving later and keeps the crust intact.)
- Bake Slowly: Bake for 90 minutes to 2 hours, until the top is deeply golden and the potatoes are fully tender. If the top browns too quickly, loosely cover with aluminum foil halfway through baking. (The pie is done only when a knife slides easily through the center.)
- Cool Completely: Remove from the oven and allow the boureki to cool completely before cutting. Serve at room temperature or cold. (This resting time is essential for proper texture and flavor.)
Notes
- Thin slices matter more than exact measurements.
- Always bake boureki longer rather than shorter — undercooked potatoes ruin the dish.
- Keep phyllo covered with a towel while assembling to prevent drying.
- Do not add eggs; the filling should stay loose and creamy.
- Boureki tastes better the next day once flavors settle.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes to 2 hours + 30 minutes resting
- Category: Main dish
- Cuisine: Greek
Nutrition
- Calories: 520 kcal
- Sugar: 3 g
- Fat: 32 g
- Saturated Fat: 11 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 55 mg