Cretan Boureki Kritiko boureki Potato and zucchini pie
From rescue_ranger 15 years ago
- 45 minutes to make
- Serves 8
The aroma of fresh spearmint and feta cheese will float in the air as the tantalizing smell of fresh baked Filo pastry wafts though out the house, soon the smells of roasted zucchini and potatoes will accompany the festival of aromas as you are carried away to a far away place called Greece
Ingredients
- 2 pounds potatoes cut in thin slices shopping list
- 2 pounds zucchini, cut in thin slices shopping list
- 1 bunch of spearmint, finely cut shopping list
- 8 oz glass of milk shopping list
- 1 ¼ pounds crumbled feta cheese shopping list
- salt shopping list
- pepper shopping list
- 2 sheets of filo (home made or frozen) shopping list
- olive oil shopping list
How to make it
- Roll out the first filo sheet and spread it on an oiled baking pan. Oil the filo sheet and then roll out the second filo sheet and spread it over the first one. Both filo sheets should come up above the borders of the baking pan.
- Then start adding layers of vegetables on top of the filo sheets. First add a layer of zucchinis, seasoned with salt. Then season the zucchinis with half of the spearmint and pour some olive oil.
- Spread a layer with potatoes and cheese, Season again with the rest of the spearmint, some salt and pepper.
- Pour over the glass of milk, fold the remaining parts of the filo sheets inside the pan and bake in preheated 400 F oven until the potatoes are tender about 45 min. The zucchinis will tenderize quicker. Serve warm.
The Rating
Reviewed by 6 people-
Looks gorgeous! Looks easy...sort of...phyllo dough scares me. Love the spearmint touch.
misslizzi
in Philadelphia loved it
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Love this type of recipe.Great filling!
Five forks
trigger
in loved it
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Mike--I call you "killer" 'cause you SLAY me with your wonderful Greek posts! LOL Are you sure you're not Greek?
greekgirrrl
in Long Island loved it
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