This is a recipe update, original appeared here on my site June 27th, 2014. I originally made it as appetizer offering at a Cretan-themed dinner. After the Boureki cooled, I cut them into squares and served with toothpicks for easy noshing.

I’ve updated the recipe, making it easier to assemble and with all the same great summer flavour of garden fresh zucchini, mint and potatoes. 

Back in 2010 I had the pleasure of visiting Crete for the first time and specifically the Hania region. Crete is Greece’s largest island and it also boasts of being home to the original Mediterranean diet.

Cretans are fiercely proud of their culture and they are set in their ways – including their diet of hearty vegetarian meals, lots of olive oil, fruits, legumes, nuts and meat, fish and seafood are eaten sparingly.

They also love cheese (as do all Greeks) and today I am going to share the recipe for Haniotiko (from Hania) Boureki. The word Boureki comes from Ottoman times and in northern Greece and the Balkans it refers to a phyllo pie.

In Crete, the term Boureki is referred to this layered potato and zucchini dish with hints of mint, slight sweetness from the zucchini that’s balanced by the tart cheese. I should add that it is also often made with phyllo as well.

The cheese used in Crete to make Boureki is a young, tart mizithra and it’s hard to find in other parts of Greece. No worries, a combo of ricotta and Feta cheese will give you the flavour you’re looking for and you won’t have to visit Crete (unless you want to).

This recipe is great room temp or even served the next day. I like thin slices of potatoes and zucchini so I use a mandolin. Not mandatory but recommended. Serve this an an appetizer (as I did for my Cretan Supper Club) or as a meal portion with a salad. God bless the Cretans.

Haniotiko Boureki

(serves 6-8)

2-3 Tbsp. of room temperature butter

approx 3 zucchini

approx 3 large potatoes

approx 1 cup all-purpose flour

approx 3 tsp sea salt

approx 1 tsp. black pepper

1/2 cup packed fresh mint leaves, chopped

1 1/2 -2 cups of ricotta cheese (best if strained)

1 1/2 – 2 cups crumbled Feta 

For the batter

1 1/2 cup milk

1/2 cup strained yogurt

1/4 cup extra virgin olive oil

1/2 cup all purpose flour

Garnish

grated Graviera or Gruyere cheese

1/4 cup sesame seeds

extra-virgin olive oil

3-4 Tbsp. sesame seeds

1. Take a 9″ x 9″ deep square/rectangular baking dish and grease with butter.
2. Next, peel your potatoes, rinse your zucchini then cut into 1/4 inch slices using a mandoline and reserve in two bowls.
3. To each bowl, add salt, pepper and enough flour to just coat the potatoes and zucchini slices.
4. Begin assembling your Boureki by covering the bottom of your vessel with potato. Top with crumbled Feta and ricotta, some mint.
5. Now lay a layer of zucchini slices followed by crumbled Feta, ricotta and mint.
6. Continue to alternately layer (potato and zucchini) until you’ve completed 2 layers of zucchini and 3 layers of potato (last layer being potato). Crumble Feta and ricotta on top layer along with chopped mint. Push down on the boureki so as to compact it and make it even.
7. Into a bowl, add milk, yogurt, olive oil and whisk. Add flour while whisking until batter is smooth. Slowly pour over the entire surface of Boureki. Top with grated Graviera cheese and sesame seeds. Drizzle with olive oil.
8. Pre-heat your oven to 375F and cover your boureki with foil and bake for 1 hour, 20 minutes or until potatoes are fork-tender and top is golden. Take out of the oven, allow to cool 20 minutes to room temperature before serving.