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Cretan courgette and potato pie, called boureki, is a baked dish of thin potato and courgette slices layered with soft cheese and fresh mint. There’s no pastry. The top turns golden and the middle stays soft and creamy.
The version from Chania in western Crete uses myzithra, a soft whey cheese made from sheep or goat milk. I use ricotta with a little feta because it’s easier to find and tastes similar, mild and slightly salty. This is a home-style adaptation, so it may differ from what you’d get in a Cretan taverna.
One step matters here. Courgettes hold a lot of water, and if you skip the salting the bottom of the pie turns soggy. Fifteen minutes in a colander fixes it.
It’s a good dish for a relaxed dinner, and you can serve it warm or at room temperature.
Why You’ll Love This Recipe
- No pastry or dough to roll out
- Made with low-cost vegetables and a few pantry staples
- One baking dish, and you can bake it ahead
- Tastes good warm or at room temperature
Ingredient Notes
- potatoes: Use a waxy or all-purpose potato such as Yukon Gold. Floury potatoes break apart and make the layers mushy.
- courgettes: Choose firm, medium courgettes (zucchini) with small seeds. Large ones hold more water and take longer to drain.
- ricotta or myzithra: Myzithra is the Cretan choice. Fresh ricotta works the same way, so use the same weight and spoon off any liquid from the tub.
- fresh mint: Mint gives the pie its fresh Cretan flavor. Dill is a fine substitute if you don’t have mint, but dried mint is too dusty here.
- extra virgin olive oil: The oil does the work of butter and stock in this dish, so use one you like the taste of.
Baked Cretan Boureki Pie with Courgette and Potato
Ingredients
Method
- Heat the oven to 190 C / 375 F. Slice the courgettes 4 mm thick, toss them in a colander with 1/2 tsp salt, and leave them over the sink for 15 minutes.
- While the courgettes drain, slice the peeled potatoes 3 mm thick and slice the onion thinly. Put them in a 30 cm / 12-inch bowl with the mint, 3/4 tsp salt, the pepper and 70 ml olive oil. Toss with your hands until all the slices are coated.
- Squeeze the courgettes in small handfuls until only a few drops come out. In a small bowl, mix the ricotta and feta, breaking up the feta with a fork.
- Brush a 30 x 22 cm / 12 x 9 inch baking dish with 1 tbsp of the oil. Layer half the potato mixture, then half the courgettes, then half the cheese in spoonfuls. Repeat with the rest. Press the top down firmly with your palm and drizzle over the last 1 tbsp oil.
- Cover the dish tightly with foil and bake for 45 minutes, until the potatoes start to soften.
- Remove the foil and bake for 30 minutes more, until the top is golden and a knife slides through the center with no resistance.
- Let the pie rest for 15 minutes, then cut it into 6 pieces and serve warm or at room temperature.
Notes
- Salt and squeeze the courgettes first, or the bottom layer turns watery.
- Slice potatoes and courgettes to an even thickness so they cook at the same speed.
- Rest the baked pie for 15 minutes before cutting so the slices hold together.
- Use a baking dish at least 5 cm / 2 inches deep so all the layers fit.
Tips for Success
- Slice the potatoes to 3 mm thick so they cook through in the same time as the courgettes.
- Squeeze the salted courgettes in small handfuls over the sink until only a few drops of liquid come out.
- Press the layers down firmly with your palm before baking so the pie holds together when you cut it.
- Cover the dish tightly with foil for the first 45 minutes so the potatoes steam and soften before they brown.
- Check how salty your feta is before adding extra salt, because brands vary and the pie can end up too salty.
Variations
- Swap the ricotta for crumbled myzithra or fresh anthotyro if you can find it, using the same weight.
- Add 100 g grated graviera or kefalograviera between the layers for a sharper, saltier taste.
- Use dill instead of mint, or a mix of both, for a different herb flavor in the same pie.
Storage and Reheating
Boureki keeps in the fridge for 3 to 4 days. Let it cool, then refrigerate it within 2 hours of baking, covered with foil or in an airtight container.
Reheat portions on a baking tray in the oven at 180 C / 350 F for 15 to 20 minutes, covered with foil for the first 10 minutes, until hot in the middle. The microwave works too at about 2 minutes per piece, but the top will soften.
I don’t freeze it. Thawed potatoes turn grainy and release water, which spoils the layers.
Serving Suggestions
I like to serve boureki with a simple tomato and cucumber salad and a spoon of thick Greek yogurt. The salad adds freshness and the yogurt balances the salty cheese.
A few olives and lemon wedges on the side are enough. For a drink, a chilled dry white wine such as Vidiano goes well.
It also works as part of a spread with other small dishes, since it’s good warm or at room temperature.
FAQ
Why is my courgette and potato boureki watery on the bottom?
Your boureki is watery because the courgettes released their liquid during baking. Salt the sliced courgettes, leave them in a colander for 15 minutes, then squeeze them in small handfuls before layering. Also let the finished pie rest for 15 minutes, which lets any remaining juices settle back in.
How do I know when boureki is done baking?
Boureki is done when the top is golden and a knife slides through the center of the potatoes with no resistance. For me that’s 45 minutes covered with foil, then 30 minutes uncovered at 190 C / 375 F. If the top browns before the potatoes soften, cover it loosely with foil and bake 10 minutes more.
Can I use ricotta instead of myzithra in boureki?
Yes, ricotta works well in place of myzithra, and it’s what I use. Use the same weight, about 200 g, and spoon off any liquid from the tub first. Keep the feta too, because fresh ricotta alone is mild and the pie needs some salt from the cheese.
Does boureki freeze well, or should I bake it ahead and reheat?
Bake it ahead and reheat it, but don’t freeze it. Thawed potatoes turn grainy and release water, which spoils the layers. Keep the baked pie covered in the fridge for 3 to 4 days, then reheat portions at 180 C / 350 F for 15 to 20 minutes.
What do you serve with Cretan boureki for a full meal?
A tomato and cucumber salad with olives and a spoon of thick Greek yogurt makes boureki a full meal. The salad adds fresh acidity and the yogurt softens the salty cheese. Lemon wedges on the side are enough, and a chilled white wine such as Vidiano fits well.
Is boureki gluten free and vegetarian?
This boureki is gluten free and vegetarian because it has no pastry, flour or meat. Check your feta label, since some feta is made with animal rennet, which strict vegetarians avoid. It does contain dairy, and the cheese gives the pie its creamy middle, so I don’t recommend a dairy-free swap.