Vegetables & LegumesDifficulty: easy
Boureki (Cretan Zucchini and Potato Pie)
Crete's layered bake: thin phyllo over discs of zucchini, potato and myzithra cheese — humble ingredients turned into a golden, filling family dish.
30
Prep Time
60
Cook Time
8
Servings
Ingredients
Instructions
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1Salt the zucchini rounds and let them drain 20 minutes; pat dry. Sauté the onions until soft.
2Oil a baking dish, lay 4 phyllo sheets brushing each with olive oil. Layer half the potatoes, zucchini, onions, cheese and herbs; season. Repeat the layers.
3Cover with the last 4 phyllo sheets, brush with oil and score the top into squares.
4Bake at 180°C for 50-60 minutes until deep golden. Rest 15 minutes before cutting — it cuts clean only when it settles.
Chef's Tip
- Salting the zucchini first removes the water that would turn the phyllo soggy from underneath.
More tips ↓Show less ↑
- Scoring the top before baking lets steam escape and gives the classic cut lines of a Cretan baker.
- The 15-minute rest lets the layers set into slices; cutting hot turns it to a landslide.
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