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    Home » Greek Pies & Galettes » Boureki - Potato & Zucchini Savory Pie

    Boureki - Potato & Zucchini Savory Pie

    Last updated December 22, 2021. Originally posted January 21, 2021 By Jenny Skrapaliori-Graves. 15 Comments.

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    Boureki - potato & zucchini pie is a delicious savory pie found in Crete, Greece. Typically made in the summertime when there is an abundance of vegetables and fresh herbs, but can easily be enjoyed year-round.

    Two plates with a a piece of boureki pie, forks, a cloth napkin and the edge of a baking pan with pie.

    What is Boureki?

    Boureki is a layered potato and zucchini savory pie with mizithra cheese, mint, and other fresh herbs. It can have a crust on top and bottom or be cooked as an open pie.

    Traditional boureki is usually made with soft sour myzithra or anthotyro cheese. You can find them in supermarkets in Greek communities around the USA. Here I provide an alternative mix of Greek feta, full-fat ricotta, and a little Philadelphia cheese to achieve similar flavors.

    In Crete, they use half a cup of Tsikoudia in the dough. Tsikoudia is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume. Tsikoudia is made by distilling what remains of grapes pressed in winemaking. It is difficult to find where I live, so I substitute with fresh lemon juice.

    A piece of pie on a plate.

    You will need:

    • All-purpose flour
    • Fresh lemon juice
    • Extra virgin olive oil
    • Zucchini
    • Yukon gold potatoes
    • A mix of ricotta, feta, and cream cheese or mizithra cheese
    • A generous bunch of fresh mint leaves
    • Sesame seeds

    Let's make boureki!

    Make the dough and let it rest for a couple of hours.

    Mix all cheese and fresh mint together well. Add 2-3 tbs olive oil. Season with a generous amount of fresh ground pepper. Mix again well.

    A bowl with a mix of cheese, herbs  for pie filling.

    Cut your dough in two pieces, one bigger than the other. Roll out the bigger one, enough to cover your pan sides and bottom.

    Left, rolling dough. Right, layering sliced zucchini for pie filling.

    Start layering cheese, potatoes and zucchini slices. Repeat three times if you can. Gently press down as you add more layers.

    Left: A layer of cheese mixture. Right: A layer of potato slices.

    Roll out your second piece of dough Place it on top of the filled out pie and tuck in the edges nicely.

    Left a boureki pie ready for the oven. Right, the pie fully baked.

    Brush a little olive oil all over top. Sprinkle sesame seeds and poppy seeds (poppy seeds totally optional, I just like the contrast they give).

    Very gently mark the pie into even square pieces.

    Bake for at least 1 hour and 30 min.

    Note

    Depending on your oven it might take up to 2 hours to cook. You want the potatoes and zucchini cooked thoroughly. Cover the pie with aluminum foil half way if you need to to avoid it browning too much.

    Tips and tricks

    • You can use the already made pie crust you find in the supermarket. I do it all the time when I can't face making a crust from scratch.
    • You can also use the thicker phyllo sheets like the ones from The Fillo Factory.
      • Divide the sheets in half.
      • Sprinkle some olive oil between each phyllo sheet and add half of the sheets to the bottom of your pan.
      • Layer potato-zucchini-cheese as directed and cover with the rest of the sheets. The same rule applies; sprinkle olive oil between each phyllo sheet before adding it to the pan.
      • Important: Cover the phyllo with a kitchen towel while you are separating and layering to the pan. That way, they stay moist and won't crack.
    • Easily substitute mint with basil.
    The edge of a pan with potato and zucchini pie, a plate with a piece of the pie and a fork, all on a cloth napkin.

    No crust? No problem!

    We often make this savory pie without any crust at all. Just alternate layers of potatoes, zucchini and cheese finishing with a layer of potatoes. Sprinkle some gruyere or parmesan cheese on top, cover with aluminum foil and bake for an hour. Uncover, sprinkle some more grated cheese and bake for another half hour or so. Test to make sure it is cooked through. The result is a delicious potato-zucchini gratin. You can also try this super easy no-crust zucchini pie - kolokithopita.


    I really enjoy making boureki in the summer. The mint combined with the cheese, olive oil and zucchini has a distinct greek summer scent, very Cretan. I close my eyes and transport to my favorite Cretan beach, holding a piece or boureki with my feet in the turquoise blue sea water.

    You may also like

    • These tomato fritters are an easy, delicious appetizer for your summer gatherings.
    • Gemista is another great summer food that will satisfy and comfort. I love them in room temperature with a piece of feta on the side.
    • Find out how to make the famous Greek tomato salad - horiatiki.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    A piece of Boureki pie.

    Boureki - Potato & Zucchini Pie

    by Jenny | The Greek Foodie
    Boureki is a Greek savory pie with a filling of sliced zucchini, potato, and ricotta-feta cheese.
    4.94 from 16 votes
    Print Recipe
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    Prep Time 30 mins
    Cook Time 2 hrs
    Resting time 2 hrs
    Total Time 5 hrs
    Course Pies & Galettes
    Cuisine Greek
    Servings 12 pieces
    Calories 524 kcal

    Equipment

    • A 12" x  10.5" baking pan.

    Ingredients
      

    For The Dough

    • 3½ cups all purpose flour
    • ½ cup extra virgin olive oil
    • ½ cup lemon juice raki or 
    • 1 teaspoon salt
    • 1 cup of water

    Veggies

    • 4-5 medium size zucchini cut in thin coins
    • 4-5 yukon gold potatoes cut in thin slices

    Cheese

    • 32 oz ricotta cheese
    • 7 oz feta cheese crumbled I like Dodoni feta cheese
    • 4 oz cream cheese

    Herbs & Seasonigs

    • 1 big bunch of fresh mint finely chopped (only the leaves)
    • ½ cup extra virgin olive oil
    • sea salt
    • fresh ground pepper

    Toppings

    • sesame seeds
    • poppy seeds optional

    Instructions
     

    Make The Dough

    • Mix the flour with the salt. Combine the water with olive oil and lemon juice. Start adding the water and olive oil mix into the flour, mix well until you have a soft dough that does not stick to the hands. Cover with a damp towel and let it rest for 2 hours.

    Make The Filling

    • Cut the zucchini into thin slices, about 2-3 mm. Add salt, mix well and place in a colander in the sink to allow the zucchini to release any liquid.
    • Peel potatoes and cut into thin slices about 2-3 mm. Season with salt and set aside.
    • In a medium bowl, mix all cheese and fresh mint. Add 2-3 tbs olive oil. Season with a generous amount of fresh ground pepper. Mix again well.

    Roll Out The Dough

    • Divide the dough into two pieces, one a little bigger than the other. Wrap the smaller piece in the towel and put it aside.
    • Starting with the bigger piece, lightly flour the work surface and rolling pin and working quickly, gently begin to roll the dough from the center outward. Apply even pressure and rotate the dough after every few passes, flipping the dough over occasionally and adding more flour as necessary.
    • Check if the dough is the correct size for your pan. It should be large enough to cover the sides of your pan. Oil all sides of the pan with a little olive oil.
    • Gently press the dough into the pan. If any tears or holes form, patch them with extra scraps of dough. Make sure all sides of the pan are covered. Trim any excess dough.

    Preheat the oven at 350 F.

      Add The Fillings

      • Add a light layer of cheese first. Follow with a layer of potato slices—season with some freshly ground pepper. Add an even layer of zucchini slices. Add a layer of the cheese mix. Add another layer of potatoes, zucchini, etc., following the same process. Gently press down as you add more layers. Finish with a layer of cheese.
      • Roll out your second piece of dough following the same process as before. Place it on top of the pie and tuck in the edges nicely. Evenly brush a little olive oil all over the dough. Sprinkle 2-3 tbs of sesame seeds on top. Sprinkle a pinch or two of poppy seeds. Very gently mark the pie into even square pieces.
      • 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. Cover the pie with aluminum foil halfway if you need to to avoid browning too much.
      • Let it cool completely before serving. It is best enjoyed cold or at room temperature.

      Notes

      • You can use ready-made thicker phyllo like The Fillo Factory # 10 fillo dough | horiatiko | 14x18" sheets.
      • My baking pan is almost a perfect square, about 12" x  10.5". This recipe makes 18 small pieces that can be served as an appetizer or 9 bigger pieces that can be a main dish paired with a Greek salad.

      Nutrition

      Calories: 524kcalCarbohydrates: 43gProtein: 17gFat: 32gSaturated Fat: 11gCholesterol: 53mgSodium: 452mgPotassium: 548mgFiber: 3gSugar: 3gVitamin A: 537IUVitamin C: 27mgCalcium: 261mgIron: 3mg
      Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
      Boureki - Potato & Zucchini Savory Pie
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      Reader Interactions

      Comments

      1. Marian says

        September 05, 2019 at 1:34 pm

        This is so delicious! I couldn't find mizithra so I used a ricotta/feta mix and it worked great.

        Reply
        • Jenny says

          September 05, 2019 at 2:07 pm

          Thank you so much Marian, so happy you liked it!

          Reply
      2. Julia Osgood says

        July 29, 2020 at 2:31 pm

        5 stars
        Thanks for providing alternative cheeses for the Greek cheese. I can definitely find those items where I shop. This looks like a terrific meal with all the combinations of flavors and textures. I’m with you on the poppy seeds – they look great on top of that crust!

        Reply
      3. Eva says

        July 30, 2020 at 3:13 am

        5 stars
        I love baked casseroles that incorporate cheese and veggies as they make the perfect lunch boxes! This is definitely going on my list of recipes to try, it will be perfect in the winter! (I can get squash in the winter where I live, they're imported year round!)

        Reply
      4. Ramona says

        July 30, 2020 at 1:23 pm

        5 stars
        I've never baked a casserole before, but this looks amazing and perfect for a winter day. I would love to try this since the combination of all the veggies looks and sounds amazing! I saved this recipe and I will definitely try this out during the week. I'm sure it will be delicious! Thank you for sharing this recipe.

        Reply
      5. Sara says

        July 30, 2020 at 6:19 pm

        My zucchini plants are going wild with so many veggies! I can't wait to put them to good use with this recipe. It looks delicious!

        Reply
      6. Sylia says

        July 31, 2020 at 8:47 am

        5 stars
        Such an eye stopper for those you haven't tasted boureki before and for those who know Greek pies, we are just drooling over our devices right now. Excellent! Well done.

        Reply
      7. Amy Liu Dong says

        July 31, 2020 at 11:17 pm

        5 stars
        Oh, I love this recipe, it's looks delicious and healthy aside from that it look so easy to prepare. I am sure my family will love this, YUM!

        Reply
      8. Mama Maggie's Kitchen says

        August 02, 2020 at 4:49 am

        5 stars
        This Boureki Pie looks Incredibly delicious. I have to make this soon for my family!

        Reply
      9. Sara says

        August 02, 2020 at 11:14 am

        5 stars
        I love finding new recipes that use zucchini! This sounds like an incredible vegetarian dish that we all would love in my house. What a unique dish to try for us! And anything with ricotta and feta is a keeper for me!

        Reply
      10. Debbie says

        August 02, 2020 at 11:34 am

        5 stars
        I have never heard of Boureki but it sounds fabulous! All those layers of goodness and a fantastic way to use all those zucchini from my garden.

        Reply
      11. Eileen Kelly says

        August 02, 2020 at 4:47 pm

        5 stars
        I'm always looking for new recipes and this boureki is new and absolutely delicious. It is creamy and so good. I love the addition of the zucchini too.

        Reply
      12. Sam says

        August 03, 2020 at 2:52 am

        YUM I love a good savoury pie. This one sounds so summery and delicious and a great way to use up that zucchini that I have.

        Reply
      13. miker meals says

        September 20, 2020 at 9:42 pm

        5 stars
        Great recipe! Wanted to try preparing Boureki ever since we had it in Chania Crete last year.

        Reply
        • Jenny Skrapaliori-Graves says

          September 21, 2020 at 8:48 am

          That's so good to hear! Very happy you liked it. x Jenny

          Reply

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      Hi there!

      I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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