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