Boureki from Chania | Recipes

Boureki from Chania

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INGREDIENTS

For the dough
  • 1/2 kilo flour
  • 3 teaspoons olive oil
  • 1 glass tepid water
  • 1/2 teaspoon salt
  • 1 glass red wine
For the filling
  • 1 1/2 kilos potatoes, cut into thin rounds
  • 1 1/2 kilos courgettes, cut into thin rounds
  • 1 bunch spearmint
  • 1 kilo mizìthra cheese
  • 1 cup olive oil
  • 2 eggs
  • Sesame seeds for sprinkling
  • Salt and pepper to taste
  • 4 tablespoons stàka
  • 1 glass milk
  • 200gr kassèri cheese, grated
  • 1 glass flour
  • 1 1/2 kilos courgettes, cut into thin rounds

PREPARATION

First, prepare the pastry dough by combining water, olive oil, salt and wine with the flour and kneading well. Allow to rest for 30 minutes. Divide the dough in half and roll out two moderate pastry sheets. Lay one pastry sheet on a large greased baking pan. Layer the potatoes, courgettes and mizithra cheese. Sprinkle each layer with a little salt, pepper, spearmint, flour and the grated kasseri cheese. Whisk the eggs with milk and staka and pour this mixture on top. Pour with olive oil. Top with the other pastry sheet, brush it with a little oil and sprinkle sesame on top. Cut the patty in square pieces and bake for 11-15 minutes at 180oC.