Boureki
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4-6 servings
A Cretan layered vegetable bake with courgettes, potatoes, cheese, and herbs. Typically made in the summertime, when there is an abundance of vegetables and fresh herbs, it can easily be enjoyed year-round.
Think of this as a little like a vegetarian moussaka.
Ingredients
- 500g Courgettes, thinly sliced
- 400g Potatoes, thinly sliced
- 200g Feta cheese, crumbled
- 200g Ricotta cheese
- 100g Greek yoghurt
- 2 tbsp Fresh mint, chopped
- 2tbsp Fresh dill, chopped
- 2 cloves Garlic, minced
- 4 tbsp Olive oil
- Salt & pepper – to taste
- Egg – 1, beaten (optional, for binding)
Method
Preheat oven to 180°C/160°C fan.
In a large bowl, mix courgettes, potatoes, herbs, garlic, olive oil, salt, and pepper.
Mix the ricotta and Greek yoghurt together - this is to bring it more in line with the myzithra cheese traditionally used for this dish.
Grease a baking dish and layer vegetables, sprinkling with feta and ricotta/yoghurt mix between layers.
Pour beaten egg over the top for binding (optional).
Drizzle with more olive oil and cover with foil.
Bake for 50–60 minutes until vegetables are tender.
Remove foil and bake another 10 minutes until golden.
You might also like ...
Greek Tzatziki
Burnt aubergine with feta and harissa oil
