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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

  1. 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.
  2. 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.