Boureki-potato & zucchini pie is a delicious savory dish from Crete, Greece. Typically made in the summertime, when there is an abundance of vegetables and fresh herbs, it can easily be enjoyed year-round.
*This recipe is updated from the original published in the summer of 2021. It has new photos, the ingredients have been updated, and the instructions are clearer.
If you’re a fan of our delicious Boureki, you’re in for a treat with our Spanakopita, Cheese Pie Tiropita, and Kasseri Cheese Pie!
Why this recipe sings
Here is what you need
- If you want to make your country-style phyllo sheets:
- All-purpose flour, olive oil, lemon, and water are needed for the phyllo recipe, which is very simple. *See our note about the phyllo below.
- If you want faster results:
- Country-style thick phyllo sheets. They are ideal for this recipe. Usually, they have triple or quadruple thickness compared to the well-known Greek phyllo sheet used for syrupy desserts and other delicious savory Greek pies. They are available in Mediterranean and Greek grocers as well as online.
- Zucchini. Large green zucchini is best.
- Potatoes. In the US, my preferred potatoes are Yukon Gold. In Greece, I use potatoes grown on the island of Naxos. I never peel the skin as it is thin and edible.
- Myzithra. Traditional boureki is usually made with soft sour myzithra or anthotIro cheese. You can find them in supermarkets in Greek communities around the USA. To achieve a similar flavor profile, mix equal parts of Greek feta and full-fat ricotta, and a couple of tablespoons of Philadelphia cheese to achieve similar flavors.
- Fresh spearmint. Its scent always reminds me of summer. Spearmint suits the zucchini potato bake perfectly. You can substitute with mint, basil, or even cilantro.
- Extra virgin olive oil, sea salt and freshly ground pepper.
- Sesame seeds. As a topping before baking.
Summer in a bite
The spearmint combined with the myzithra cheese, olive oil, and zucchini has a distinct Greek summer scent, which is very Cretan. I close my eyes and transport to my favorite Cretan beach, enjoying a piece of boureki with my feet in the turquoise blue seawater.
How to make Cretan boureki
* If you choose to make country phyllo sheets from scratch
- Go to our Cretan Kalitsounia recipe and follow Aunt Lena’s technique for making and rolling each phyllo sheet.
- When it is time to roll out the sheets and assemble the pie, cut the dough into two pieces, one about one-third bigger. The larger one will be for the bottom sheet. Roll it out large enough to cover the pan sides and bottom, and hang over the pan.
Wash the zucchini and potatoes thoroughly and cut them into thin slices.
Mix the cheese with fresh spearmint leaves—there is no need to chop the leaves. Add 2-3 tablespoons of olive oil—season with a generous amount of freshly ground pepper. Mix again well.
Grease the pan with olive oil. Lay one thick phyllo sheet carefully on the bottom of the pan and cover the sides. Let the excess sheets hang around the pan. Brush with olive oil.
Add a layer of the cheese mixture.
Add a layer of zucchini. Season with freshly ground pepper. Add a layer of potato slices and follow 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. No need to cut all the way, a light scoring is enough.
Sprinkle the sesame seeds and bake for at least 1 hour and 30 min.
Important note
Depending on the oven, it might take up to 2 hours to cook. You want the potatoes and zucchini cooked thoroughly. To avoid browning early, cover it halfway with aluminum foil.
Let it cool completely before serving. Boureki is best enjoyed cold or at room temperature.
Tips and tricks
- You can use the ready-made pie crust you find in the supermarket. It will add a nice biscuit texture to your boureki. Cover with aluminum foil as soon as you see the top browning and uncover for ten to fifteen minutes before taking the pie out of the oven.
- Use thin phyllo sheets like the ones from The Fillo Factory.
- Divide the sheets in half.
- Sprinkle 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 layering the rest to the pan. They will stay moist and won’t dry out and crack.
Make a crustless boureki
- 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. Do a taste test to ensure it is cooked through. The result is a delicious potato zucchini gratin. You can also try this super easy, no-crust zucchini pie – kolokithopita.
What to eat with boureki
- Serve it as a main dish with a large salad like our horiatiki salad.
- Cut the boureki into small pieces and serve as an appetizer with tiny Greek meatballs, phyllo cup appetizers, dolmadakia, or hummus or add a few to our amazing Greek grazing board.
Storage and freezer instructions
Boureki will keep in the refrigerator for three to four days. Freeze it in a freezer-friendly container for up to three months.
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Boureki – Potato & Zucchini Pie
Equipment
- A 12" x 10.5" baking pan.
Ingredients
Phyllo sheets
- 1 packet thick country phyllo sheets
or
- 2 homemade phyllo sheets from our kalitsounia recipe
Veggies
- 2-3 large zucchini cut in thin slices or coins
- 4-5 yukon gold potatoes cut in thin slices
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
- sea salt
- fresh ground pepper
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
If you are using homemade phyllo:
- 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. 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 bit of olive oil
- Gently press the dough into the pan. If any tears or holes form, patch them with extra dough scraps. Make sure all sides of the pan are covered. Trim any excess dough.
Myzithra cheese substitution
- 32 oz ricotta cheese
- 7 oz feta cheese crumbled. Try I like Dodoni feta cheese.
- 4 oz cream cheese
Additional substitutions
- Use ready-made thicker phyllo like The Fillo Factory # 10 fillo dough | horiatiko | 14×18″ sheets.
- This recipe makes 18 small pieces in a baking pan 12″ x 10.5″. Served the smaller pieces as an appetizer. It makes nine more significant pieces to be served as a main meal with a leafy salad.
Nutrition
olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine. Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.
