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Greens and Vegetables

Courgette ‘boreki’



  • ½ kg courgettes
  • ½ kg potatoes
  • 2 large tomatoes
  • 400 gr myzithra cheese
  • ½ cup olive oil
  • A few mint leaves
  • ½ tsp oregano
  • Salt and pepper


Prepare and wash the vegetables. Cut the potatoes and courgettes into rounds with a thickness of about 1 cm and place them in separate bowls. Mash the cheese. Chop the tomatoes and add to the courgettes along with the finely chopped mint, salt and pepper, and mix well. Spread half of the potatoes in an oiled dish and then add a total of three alternating layers of the cheese and the courgette mixture. Finally, scatter over the remaining potatoes and sprinkle them with oregano. Pour over the oil and place in a preheated oven. Bake for about one hour, at first at a high temperature, and then reduce to a lower one.

Source: Prefectural Committee for Touristic Promotion of Rethymnon

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