Cretan boureki – potato, zucchini and cheese bake Recipe
Boureki is a layered Cretan bake made from thinly sliced potatoes and zucchini, layered with cheese and herbs. The taste is reminiscent of a cross between a potato gratin and a light vegetable lasagna, just without the pasta. In Crete it is often served as a meatless main course or as a side dish to grilled meats.
This Cretan boureki combines simple, everyday vegetables with aromatic herbs and two types of cheese to create a comforting yet surprisingly light bake. The thinly sliced potatoes and zucchini form delicate layers that soak up the creamy yogurt and cheese mixture, giving a rich flavor without feeling heavy.
Chef's tips
Slice the vegetables as thinly and evenly as you can – this guarantees they will cook through at the same time and the layers will hold together nicely. If the top browns too quickly, cover the dish loosely with foil for the last part of baking. Taste your feta first: if it’s very salty, reduce or even omit the added salt in the mixture.
How to serve
Serve warm, cut into squares, with a fresh salad and a wedge of lemon on the side. It also pairs well with grilled chicken, lamb or fish if you want to turn it into a side dish. A spoonful of thick Greek yogurt or tzatziki on top makes it even more Mediterranean.
Ingredients
- zucchini thinly sliced - 600 g
- potatoes peeled, thinly sliced - 600 g
- feta cheese crumbled - 200 g
- yellow cheese grated, e.g. gouda or cheddar - 100 g
- Greek yogurt - 200 g
- egg beaten - 2 piece
- garlic pressed - 2 clove
- fresh mint chopped, can be replaced with parsley - 2 tablespoon
- olive oil for greasing the dish and drizzling on top - 3 tablespoon
- salt use sparingly, feta is salty - 0.75 teaspoon
- black pepper - 0.5 teaspoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish of about 20×30 cm with 1 tablespoon of olive oil.
- Slice the zucchini and potatoes into very thin slices (the thinner they are, the faster they will bake). If you have a mandoline, this is a good time to use it; if not, try to slice as thinly as possible with a knife.
- In a bowl, mix the Greek yogurt, beaten eggs, garlic, chopped mint, half of the crumbled feta, half of the grated yellow cheese, salt and pepper. You should get a thick, creamy mixture.
- Arrange a layer of potato slices on the bottom of the dish, slightly overlapping. Place a layer of zucchini on top. Spread a thin layer of the yogurt-cheese mixture over the vegetables.
- Repeat the layers: potatoes, zucchini, cheese mixture, until you use up all the ingredients. Finish with a thin layer of the yogurt mixture.
- Sprinkle the remaining feta and grated yellow cheese on top and drizzle with 2 tablespoons of olive oil.
- Cover the dish with aluminum foil and bake for 35–40 minutes. Then remove the foil and bake for another 15–20 minutes, until the top is nicely browned and a knife slides into the potatoes without resistance.
- After removing from the oven, let the bake rest for 10–15 minutes so it can set slightly – it will be easier to slice and won’t fall apart.
Storage
Przechowuj w lodówce w naczyniu przykrytym folią lub w pojemniku. Podgrzewaj w piekarniku lub na patelni pod przykryciem na małym ogniu. Po zamrożeniu warzywa tracą strukturę, dlatego lepiej nie mrozić.
