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Bourèki from Hania



for the dough
1/2 kilo flour
3 teaspoons olive oil
1/2 teaspoon salt
1 glass red wine
1 glass tepid water

for the filling
1 1/2 kilos potatoes, cut into thin rounds
1 1/2 kilos courgettes, cut into thin rounds
1 bunch spearmint
1 glass flour
1 kilo mizìthra cheese
200gr kassèri cheese, grated
1 cup olive oil
1 glass milk
2 eggs
4 tablespoons stàka
Sesame seeds for sprinkling
Salt and pepper to taste



First, prepare the pastry dough by combining water, olive oil, salt and wine with the flour and kneading well. Allow to rest for 30 minutes. Divide the dough in half and roll out two moderate pastry sheets. Lay one pastry sheet on a large greased baking pan.
Layer the potatoes, courgettes and mizithra cheese. Sprinkle each layer with a little salt, pepper, spearmint, flour and the grated kasseri cheese. Whisk the eggs with milk and staka and pour this mixture on top. Pour with olive oil. Top with the other pastry sheet, brush it with a little oil and sprinkle sesame on top. Cut the patty in square pieces and bake for 11-15 minutes at 180oC.


Cretan Zucchini and Potato Pie (Haniotiko Boureki)

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