Ingredients:
- 1.5 kilo of large courgettes (zucchinis)
- 1 kilo of potatoes
- 1/2 a kilo of sour mizithra (soft white cheese)
- 8 tbsp traditional anthogalo (cream)
- 1 bunch of mint chopped
- 1 wineglass of olive oil
- 3-4 ripped tomatoes
- Salt and pepper to taste
- Oregano
- All-purpose flour
Method:
- Wash and cut zucchini (courgettes), into thin rounds pieces.
- Peel, wash and cut potatoes into thin rounds pieces.
- Wash and cut tomatoes into thin rounds pieces, let drain for several minutes, then sprinkle with salt, pepper and oregano.
- Bread the potatoes and zucchini (courgettes) with flour.
- In an oiled medium baking pan, layer half of the potatoes and on top of them the courgettes.
- Spread half of the mizithra and half of the mint over the top.
- Repeat the procedure with the remaining potatoes, courgettes, mizithra and mint.
- Top with tomato slices, then poor the cream, the olive oil and one cup of water.
- Bake in a preheated oven at medium temperature 350 degrees Fahrenheit for about two hours.
- Serve warm and decorate with mint leaves.
- Kritiko Boureki (Cretan Boureki Zucchini and Potato Pie) can be served as the main meal with some fresh garden or Greek salad and a shot or two of Cretan Ragi or red wine.
