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Golden boureki squares in a ceramic baking dish showing potato and courgette layers, topped with torn mint

Baked Cretan Boureki Pie with Courgette and Potato

A pastry-free Cretan pie of potato, courgette, mint and soft cheese, baked in olive oil until golden on top.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 282
Ingredients Method Notes

Ingredients
  

  • 800 g potatoes waxy or all-purpose, peeled
  • 700 g courgettes (zucchini) ends trimmed
  • 1/2 tsp fine salt, for the courgettes
  • 3/4 tsp fine salt, for the potatoes
  • 1 onion medium (150 g); thinly sliced
  • 15 g fresh mint leaves (about 1/2 cup); roughly chopped
  • 100 ml extra virgin olive oil 70 ml for the vegetables, 15 ml for the dish, 15 ml for the top
  • 200 g ricotta or myzithra any liquid spooned off
  • 100 g feta crumbled
  • 1/2 tsp black pepper freshly ground

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the dish tightly with foil and bake for 45 minutes, until the potatoes start to soften.
  6. Remove the foil and bake for 30 minutes more, until the top is golden and a knife slides through the center with no resistance.
  7. 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.