Greek Recipes

Greek and Cypriot recipes

Cretan Boureki Zucchini and Potato Pie


  • 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


  • 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.


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