SERVINGS: 8 | PREP: 35’ | COOK TIME: 90’
INGREDIENTS for the phyllo
- 500gr of all use flour
- 250ml water
- 60ml olive oil
- 30ml lemon juice or vinegar or tsikoudia
- ½ dessert spoon of salt
INGREDIENTS for the filling
- 800gr potatoes
- 2.5kg large ripe zucchinis
- 4 tblspoons of finely chopped mint
- 800-1000gr mizithra cheese from Chania or ricotta cheese
- Olive oil for frying (less than a mug)
INGREDIENTS for the topping
- 1 tblspoon of tomato pulp in ½ mug of water
- 1 egg
- 30-45ml olive oil
- Prepare the dough by mixing the liquid ingredients (olive oil, lemon and water) and add salt and flour, or vice versa.
- Knead until you get a non-sticky dough.
- Leave the dough to rest under a wet towel.
- Peel the potatoes and chop them into thin slices. Salt them and fry them slightly.
- Cut the zucchini into thin slices, salt them and fry them as well.
- Chop the mint.
- Divide the dough into two portions, one being larger than the other. Open the biggest phyllo piece and place it on a slightly oiled baking pan, size 25cmX35cm.
- Layer the potatoes and sprinkle some pepper, ¼ of the mizithra and ¼ of the mint.
- Then place 3 layers of zucchini, with mizithra and mint in between layers.
- Finish off with mizithra and mint. Open the second phyllo and cover the boureki.
- Gently divide into portions with a knife.
- Dilute the tomato pulp into the water and pour it on the boureki.
- Mix the egg yolk with the oil and spread it over the suface.
- Bake the boureki to 180-200°C for 80’-90’ just below the middle position.
- Wait till the surface looks baked.
- Preferably serve it warm, fresh from the oven.