Boureki A Recipe From Crete Recipes

BOUREKI (A RECIPE FROM CRETE)

Steps:

• Preheat oven to 350 degrees F (170C).
• Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
• Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
• Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
• Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
• Allow to cool 15 minutes before cutting into.

KRITIKO BOUREKI - CRETAN BOUREKI!

Steps:

• Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan.
• Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!).
• Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1 - 1 1/2 hour). Add a little extra milk if it seems to dry out before it's done cooking.
• Serve warm with a salad and fresh bread!

BOUREKI

Steps:

• Preheat oven to 350°F.
• Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
• Toss potatoes and eggplant with flour.
• In an oiled medium pan, layer half of the potatoes and eggplant.
• Then spread half of the mizithra and half of the mint over the top.
• Repeat the procedure with the remaining potatoes, eggplant and mizithra.
• Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
• Bake for about two hours.
• Serve warm and decorate with remaining mint leaves.