Cretan Boureki with Tomato

I first saw this Cretan boureki  from Chania a few years ago on TV. I loved the simplicity of it and was eager to try it out. I may be a little late, but I did it, and today I’m sharing it with you.

Cretan boureki is quick, easy, and very tasty summer meal. It is essentially a traditional zucchini – potato pie. The main ingredients are potatoes, zucchini, tasty Cretan cheeses and mint.

You will find it made with myzithra, anthotyro, staka, galotiri, xinomyzithra, and even feta cheese. Some housewives cover it with handmade phylo, some don’t; some use tomato, some don’t; some mix all the ingredients together, some simply cover the layers of vegetables with the cheese mixture. In general, in the research I did for the recipe, I found it in many variations. However, the taste is undeniable, in each one of them.

My version of Cretan boureki is very thin slices of courgette and potato, covered with a mixture of Cretan anthotyro, galotiri, yogurt, mint and grated tomato. It is baked covered in the oven and then uncovered to get color. One of the easiest foods one can make.

Anthotyro, is much like ricotta, so may use that instead. I really like anthotyro, and use it very often in my recipes. You may check my Leeks, Goat Cheese & Anthotiro Whole Wheat Tart , my Beetroot Cheesecake with Raspberries and Healthy Honey Pies (Melopites).

Print Recipe

Cretan Boureki with Tomato

(1 votes, average: 5.00 out of 5)

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healthy meals, greek cuisine, cretan cuisine, light meals, greek traditional recipes – greek, mediterranean

Serves: 6

Prep Time: 15 minutes – Cooking Time: 1 hour & 10 minutes – Total Time: 1 hour & 25 minutes

Cretan boureki is quick, easy, and very tasty summer meal. It is essentially a traditional zucchini - potato pie. The main ingredients are potatoes, zucchini, tasty Cretan cheeses and mint.

Ingredients

• 600g zucchini, very thinly sliced
• 600g potatoes, very thinly sliced
• 230g Cretan galotyri
• 200g Cretan fresh anthotyro
• 100g Greek yogurt 2%
• 125ml milk
• 1 large tomato, grated
• the leaves of ½ a bunch of mint, chopped
• salt, pepper
• olive oil

Instructions

1

Layer the potatoes and zucchini in a greased 32X22cm dish. Season with salt and pepper and sprinkle each layer with olive oil.

2

Mix all the remaining ingredients in a bowl, add some salt and pepper and cover the vegetables with this mixture.

3

Cover the dish and bake for 1 hour in a preheated oven, at 180°C air mode. Uncover and bake another 10-15 minutes, until golden.

Nutrition

• 285 Calories
• 25.7g Carbohydrates
• 25mg Cholesterol
• 15.2g Fat
• 3.9g Fiber
• 13.7g Protein
• 5.3g Saturated fat
• 123mg Sodium
• 5.5g Sugar
• 9.9g Unsaturated fat

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