Pie: Chaniotiko Boureki
This local Cretan dish from Chania is a pie with layers of minced meat, vegetables and cheese is absolutely delicious.
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EmailIngredients:
1 1/2 kg large zucchini, thinly sliced
1/2 kg minced meat
750 g Cretan Myzithra cheese
1 cup olive oil
1 cup flour
2 fresh tomatoes, grated
1 fresh clove garlic, minced
1 onion
spearmint, salt, pepper, cinnamon
50g sesame seeds
peasant phyllo
For the peasant phyllo
500g flour
150 ml olive oil
150g yoghurt
salt
water
Procedure:
Preheat oven to 180° C.
1. Sautee the onion in the oil.
2. Add the mince meat and mix with the onion.
3. Add the grated tomatoes and follow with the salt, pepper and a little water. Allow to boil until very little liquid remains.
4. Sprinkle the zucchini with salt and pepper. Cover with flour and form a single layer in a baking dish. Sprinkle this layer with the grated myzithra, mint and a little finely chopped garlic.
5. Add a second layer and then cover with the minced meat, followed by more of the cheese, mint and garlic and a third layer of zucchini.
6. Cover the surface with two layers of phyllo. Each of which is individually basted with butter.
7. Sprinkle with sesame seeds, brush with beaten egg and cut squares into the surface of the phyllo.
8. Place the dish in the oven to bake on low heat until the zucchini are cooked and the boureki acquires a rosy color.
Making the phyllo
1. Put the sieved flour, the olive oil the salt and the yogurt in a medium sized bowl.
2. Slowly, add the water to make the dough elastic dough.
3. Once it has come together nicely, and does not stick on your hands or the sides of the bowl, divide the dough into 2 parts. Roll the one out into a thin phyllo sheet and keep the other one in the freezer for future use.
