Boureki - Potato & Zucchini Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Servings
18 pieces
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Calories
524 kcal
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Cuisine
Greek
Boureki - Potato & Zucchini Pie
Description
Boureki - Potato & Zucchini Pie showcases thin slices of zucchini and Yukon gold potatoes layered with a mixture of myzithra cheese, fresh spearmint leaves, olive oil, and seasoning. The cheese blend adds a creamy, tangy flavor balanced by the refreshing herbal notes of spearmint. The filling is enclosed within thick, country-style phyllo dough sheets, brushed with olive oil to achieve a golden and flaky crust. The assembly involves layering cheese and vegetables multiple times for depth of flavor and texture.
The pie is baked until the phyllo is crisp and the vegetables are tender. Before baking, the surface is lightly scored to allow steam to escape and to facilitate cutting once cooked. Although the recipe primarily calls for myzithra cheese, substitutions such as ricotta, feta, or cream cheese can be used for similar results. The finished pie can be served as a main dish alongside a leafy salad or cut into smaller pieces for appetizers.
The dough involves rolling out thick phyllo sheets carefully to cover the baking pan, and any tears can be patched to ensure an even crust. The recipe yields about 18 small portions or 9 larger servings. Olive oil is used throughout to impart richness and prevent dryness.
Ingredients
Phyllo sheets
- 1 packet phyllo dough thick, country style sheets
or
- 2 phyllo dough from our kalitsounia recipe, homemade sheets
Veggies
- 2-3 zucchini cut in thin slices or coins, large
- 4-5 potato cut in thin slices, Yukon gold variety
Cheese
- 2.5 lb myzithra cheese About one kilogram. See recipe notes for substitutions.
Herbs & Seasonigs
- 1 bunch spearmint Only the leaves. You can also use mint.
- 1/2 cup extra virgin olive oil total
- salt sea salt
- black pepper fresh ground
Toppings
- 2 tablespoons sesame seeds
Instructions
Preheat the oven at 350 F.
- Wash the zucchini and potatoes thoroughly and cut them into thin slices.
- In a bowl, mix all cheese and fresh mint leaves. Add 2-3 tbs olive oil. Season with a generous amount of fresh ground pepper. Mix well.
- Grease the pan with olive oil. Carefully lay one thick phyllo sheet on the bottom of the pan and cover the sides. Let the excess sheet hang around the pan. Brush all phyllo with olive oil.
- Add a layer of the cheese mixture.
- Add a layer of zucchini, season with freshly ground pepper and sea salt to taste, add a layer of potato slices, season again, and top with a layer of cheese.
- Repeat the process three times if you can. Gently press down as you add more layers.
- Fold the hanging phyllo over the layers.
- Place the second phyllo sheet on top. Cut out the extra phyllo, leaving about an inch of a border. Fold and roll it gently inwards to create a border. Brush it with olive oil.
- Very gently score the pie. Don't insert the knife deep into the pie; drag it very lightly on top of the phyllo. There is no need to cut all the way; light scoring is enough. Sprinkle the sesame seeds on top.
- Bake for at least 1 hour and 30 min. Depending on your oven, it might take up to 2 hours. You want the potatoes and zucchini cooked thoroughly. To avoid browning too much, cover the pie with aluminum foil halfway.
- Let it cool completely before serving. Boureki is best enjoyed cold or at room temperature.
Notes
- Roll each piece of dough quickly and evenly, applying even pressure and rotating frequently to avoid tearing.
- Patch any tears or holes in the phyllo with scraps of dough to maintain a complete coverage.
- The pie pan should be oiled on all sides to prevent sticking and help the phyllo sheet adhere well.
- Cheese substitutions such as ricotta, feta, or cream cheese can replace myzithra, with Dodoni feta recommended if using feta.
- This recipe makes approximately 18 small appetizer-sized pieces or 9 larger main meal portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pieces
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 53mg | 18% |
| Sodium | 452mg | 19% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 27mg | 30% |
| Calcium | 261mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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