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Boureki from Chania

  • Cooking time1 hour
  • Prep time40 minutes
  • Servings4 portions
recipe image Boureki from Chania


  • 1 pack country-style filo pastry
  • 40 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
  • Sesame seeds
For the filling
  • 1000 g potatoes
  • 800 g courgettes
  • 3 eggs
  • 200 g yoghurt
  • 100 ml milk
  • 500 g anthotiro soft white cheese
  • 250 g graviera cheese
  • 1 small bunch spearmint
  • 30 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt


      1. Cut the courgettes and potatoes into very thin slices. Finely chop the spearmint.
      2. Grease a large baking tin and lay half the sheets of filo in the bottom, brushing each of them with oil.
      3. Sprinkle the sliced potatoes and courgettes with salt.
      4. Lay the slices of potatoes evenly over the filo and sprinkle with half the graviera and half the spearmint.
      5. Spread the anthotiro on top and then arrange the courgettes in a layer. Sprinkle with the remaining spearmint and graviera.
      6. In a bowl, whisk together the eggs, yoghurt and milk. Season with salt and pepper.
      7. Pour the mixture over the courgettes and lay the remaining sheets of filo on top, each brushed with oil.
      8. Brush the surface with olive oil and sprinkle with sesame seeds.
      9. Preheat the oven to 180°C and cook on the lowest shelf for 50-60 minutes.
      - You can also use puff pastry - You can add dill as well as spearmint