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Boureki

Michelle J
5 from 16 votes
Print Recipe Pin Recipe
Course vegetarian
Cuisine Greek
Servings 8

Ingredients
  

  • 6 small zucchinis washed, thinly sliced
  • 4 large potatoes peeled, sliced into thin rounds
  • 1 large Vidalia onion chopped
  • 3/4 cup olive oil
  • 4 garlic cloves minced
  • 1 lb ricotta salata crumbled
  • 1 ½ cups pecorino romano grated cheese
  • 2 tablespoons fresh mint minced
  • salt and pepper to taste
  • 1/2 cup flour
  • 1/4 cup water

Instructions
 

  • Preheat oven to 350 degrees F (170C).
  • Combine the potato, zucchini, and onion into a large bowl and sprinkle with 1/2 cup flour, salt and pepper to taste. Add the cheese, garlic, mint, and olive oil. Thoroughly mix to coat all slices.
  • Pour mixture into a greased (olive oil) 11 X 15" baking dish.
  • Press down on mixture to compact. Carefully pour water over top.
  • Bake for about 1 hour and 30 minutes or until potatoes are tender. Add a splash more water if mixture looks too dry.
  • Allow to cool 10 minutes before serving.