A regional Greek dish from Crete, this is a lovely light pie as the days get closer to spring. For this recipe, I use the dough base for my spanakopita (see my recipe archives) and substitute the red wine vinegar for a little tsipouro.
Chaniotiko boureki
Ingredients
- 500 g Dutch cream potatoes very thinly sliced
- 500 g zucchini very thinly sliced
- A small bunch fresh mint
- 400 g fresh mizithra or ricotta (see my blog for a recipe)
- 100 g grated kasseri cheese
- EVOO
- 100 ml milk
- 2 eggs beaten
- Sea salt and ground pepper
- Sesame for sprinkling
Instructions
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Prepare the pastry as per my spanakopita recipe. Divide the dough in two and roll out into two very thin pastry sheets. Lay one in a large baking pan that has been lined with EVOO.
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Then add the potatoes, zucchini and mizithra in layers. Add some salt, pepper, mint, kasseri and a little EVOO. Repeat the layers. Beat the eggs with the milk and pour over the filling (reserve a tiny bit of the mixture to glaze the top of the pie). Then put the other pastry sheet on top of the filling, glaze with some of the egg/milk wash, sprinkle with sesame seeds. Cut the top layer of pastry into squares, place in a preheated oven at 180C and bake for around 1-1/2 hours until golden brown and the filling is cooked through.
There are some unique and delicious dishes on the island of Crete. This delicious pie is no exception. It was one of my favorites when I visited the island. Thanks for sharing the recipe!