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Chaniatiko Boureki by Authentic Food Quest

Boureki Recipe

This boureki recipe is for one of the most traditional dishes from Crete. It is a baked layered dish with potatoes, zucchini, Cretan cheese and mint. Much loved and easy to make it, delight your family with this layered dish packed with flavor from Chania, Crete.
4.56 from 9 votes
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Course: Recipes
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 517kcal
Author: Authentic Food Quest

Ingredients 

  • ½ butternut squash sliced thin
  • 3 - 4 zucchini medium, washed and cut into thin slices
  • 1 potato medium, washed, peeled and cut into thin slices
  • 1 tomato medium to large, blend in mixer to make a sauce
  • 1 pound mizithra or Greek feta cheese
  • 5 tablespoons olive oil extra virgin
  • ½ cup milk 2%
  • 1 egg whipped
  • fresh mint generous amount, chopped up
  • Salt & pepper to taste
  • Mix of black and white sesame seeds to sprinkle before baking

For the Dough

  • 2 ½ cups All Purpose Flour
  • cup water
  • 5 Tablespoons olive oil extra virgin
  • 1 tablespoon lemon juice or Tsikoudia
  • 1 teaspoon salt

Instructions

  • Grease baking dish with extra virgin olive oil
  • Place a thin layer of phyllo dough on the bottom of your baking dish
  • Start by arranging the thin potatoes slices into a single layer at the bottom of the baking dish
  • Sprinkle with salt, pepper, and flour
  • Arrange a layer of sliced zucchini on top of the potatoes
  • Sprinkle a little salt, pepper
  • Crumble mizithra or Greek feta cheese over the zucchini layer
  • Using a spoon, take a little tomato sauce and spread it all around the dish 
  • Drizzle a little milk on the layers in the baking dish
  • Drizzle extra virgin olive oil on the layers
  • Sprinkle finely chopped mint on the layers
  • Layer of sliced squash all around the baking dish
  • Sprinkle a little salt, pepper, and flour
  • Arrange a layer of sliced zucchini on top of the squash
  • Sprinkle a little salt, pepper
  • Crumble mizithra or Greek feta cheese over the zucchini layer
  • Using a spoon, take a little tomato sauce and spread it all around the dish 
  • Drizzle a little milk on the layers in the baking dish
  • Drizzle extra virgin olive oil on the layers
  • Sprinkle finely chopped mint on the layers
  • REPEAT - Layer of squash, salt, pepper and flour, zucchini, cheese, tomato, milk, olive oil, salt and pepper, and herbs, end with olive oil
  • Preheat oven to 400°F or 200°C on the fan mode
  • Make the last layer of phyllo dough and cover the baking dish
  • Press down and cut the boureki into slices so that it is easier to serve when cooked
  • Brush the top of the dough with an egg for a golden brown color
  • Lastly, sprinkle the boureki with black and white sesame seeds and transfer to the oven

Notes

  • Let the boureki cool down to room temperature about 15 minutes before serving
  • Depending on the season and availability of fresh produce, you can use squash in the winter and tomatoes in the warmer months
  • The use of tomatoes with squash is optional but adds a nice touch and vibrant colors to the dish
  • If you don’t finish the boureki dish it freezes well, wrapped up in aluminum foil

Nutrition

Serving: 1 | Calories: 517kcal | Carbohydrates: 44g | Protein: 16g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 73mg | Sodium: 974mg | Potassium: 726mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5622IU | Vitamin C: 41mg | Calcium: 358mg | Iron: 3mg
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