Cretan Boureki - (Kritiko boureki) Cretan Boureki 1st image | 2nd image NOTES To prepare the filo sheets you can follow the recipe we provide for traditional home made filo. If you follow this recipe you might yield dough for more than 2 filo sheets. If you do not adjust the portions to you needs and yield more dough just preserve the remaining dough in deep freeze for future use. Boureki can be either closed on top with filo or open like in the recipe. Greek : Encoeeu i?ionYee Step by step demonstration of recipe included HERE. Serves / Yields : 8 persons Season:Summer Region : Crete Print this recipe INGREDIENTS 1 kg potatoes, cut in thin slices 1 kg zucchini, cut in thin slices 1 bunch of spearmint, finely cut 1 glass of milk 570 grams crumbled feta cheese Salt Pepper 2 sheets of filo (home made or frozen) olive oil METHOD Roll out the first filo sheet and spread it on an oiled baking pan. Oil the filo sheet and then roll out the second filo sheet and spread it over the first one. Both filo sheets should come up above the borders of the baking pan. Then start adding layers of vegetables on top of the filo sheets. First add a layer of zucchinis, seasoned with salt. Then season the zucchinis with half of the spearmint and pour some olive oil. Spread a layer with potatoes and cheese. Season again with the rest of the spearmint, some salt and pepper. Pour over the glass of milk, fold the remaining parts of the filo sheets inside the pan and bake in preheated oven in 200 C until the potatoes are tender. The zucchinis will tenderize quicker. Serve warm.