Boureki - Potato & Zucchini Pie

Boureki is a Greek savory pie with a filling of sliced zucchini, potato, and ricotta-feta cheese.

Course Pies & Galettes

Cuisine Greek

Prep Time 30

Cook Time 2

Servings pieces

Calories 524kcal

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.

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.

Use ready-made thicker phyllo like The Fillo Factory # 10 fillo dough | horiatiko | 14x18" 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.