Recipe: Yummy Boureki without filo from Chania

Boureki without filo from Chania. The word boureki comes from the Turkish börek which can be translated internationally as "filled pastry". Small variations of this word are used by most Balkan countries to describe their respective pies. So our "kolokithoboureko" is a delicious zucchini pie, which.

It felt like the perfect option for such an occasion. I made a simple version without filo pastry, but it was definitely a great attempt for Polish. The boureki is basically a pie, either crustless or with… I am currently on the third week of my holiday and I decided to share with you a lovely summer recipe which turned out really good and I will be definitely making it again: a courgette and potato pie from Chania, Crete, also called boureki. You can cook Boureki without filo from Chania using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Boureki without filo from Chania

1. It's 500 g of potatoes cut into thin slices.
2. It's 500 g of zucchini cut into thin slices.
3. It's 750 of gr mizithra.
4. Prepare 1 of ripe tomato finely chopped or grated.
5. Prepare of spearmint.
6. Prepare of salt, pepper.
7. Prepare 1 cup of olive oil.

Boureki from Chania is a zucchini and potato gratin filled with Greek cheeses. Buy a mandolin slicer from my Amazon affiliate and support Dimitra's Dishes without an additional cost to you 🙂. Boureki is a zucchini and potato gratin from the city of Chania in Crete. Voir cette épingle et d'autres images dans Chania, Crete.the canvas of God. a taste of paradise par Agnes Mariakaki.

Boureki without filo from Chania instructions

1. Peel the potatoes and grate the skin of the zucchini, wash well and cut into thin slices in a pyrex baking tray..
2. Put the tomato and the finely chopped spearmint on top of the zucchini and potatoes..
3. Mix the mizithra, salt, pepper and spread them in the baking tray..
4. Finally, add the oil and a bit of water and place in the oven at 180 degrees for about 1 1/2 hours..

Zucchini pie, a specialty of Chania. The reason I like it 'naked' is because it heroes the vegetables this way. The simplicity of layered potato & zucchini, fresh mint, ricotta and feta. Boureki is a Greek savory pie with potato & zucchini and mizithra cheese. Typically a summer dish but can easily be enjoyed year-round.