Authentic Chaniotiko Boureki (Chania-Style, No Phyllo)

My Cretan Recipe

A traditional Cretan dish made with fresh vegetables, myzithra cheese, herbs, and generous olive oil. This version is the authentic layered casserole-style from the region of Chania, without phyllo pastry.

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Prep Time 25

Cook Time 40

Resting time 10

Total Time 1 15

Course Main Course

Cuisine Cretan

Servings portions

Calories 390 kcal

Ingredients

4 medium potatoes (about 600g), sliced into 0.5 cm rounds
4 medium zucchini (about 600g), sliced into 0.5 cm rounds
300 grams myzithra cheese or substitute with fresh ricotta or ricotta-feta mix)
3-4 tbsp all-purpose flour enough to lightly coat the vegetables
1 tbsp dried thyme
2 tbsp fresh mint finely chopped just before using
salt and freshly ground black pepper to taste
150 ml olive oil extra virgin (about ⅔ cup) divided for layering and baking

Instructions

Preheat oven to 180°C (350°F).
Flour the vegetables:
In a large bowl, gently toss the sliced potatoes with 1 to 1½ tablespoons of flour until lightly coated.
Repeat with the zucchini slices using the remaining flour. This helps absorb moisture and adds light thickening during baking.
Prepare the baking dish:
Pour a generous layer of olive oil (about 3–4 tablespoons) into the base of your baking tray or ceramic dish, spreading to coat the bottom evenly.
Layer the ingredients – Round 1:
Arrange a layer of the floured potatoes.
Season with salt, pepper, dried thyme, and drizzle with about 2 tablespoons of olive oil.
Add a layer of floured zucchini on top.
Season again with salt, pepper, thyme, and another drizzle of olive oil.
Crumble half of the myzithra cheese over the layer.
Sprinkle with half of the chopped mint and drizzle with abundant olive oil.
Layer the ingredients – Round 2:
Repeat with another layer of potatoes, seasoning and drizzling with olive oil.
Then a final layer of zucchini, seasoned again.
Top with the remaining myzithra cheese, sprinkle the rest of the mint, and finish with a generous final drizzle of olive oil.
Bake:
Cover the tray with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking uncovered for another 20 minutes, or until golden on top and the vegetables are tender.
Rest and serve:
Allow the boureki to rest for 10–15 minutes before cutting. This helps the layers hold together and intensifies the flavor.

Notes

The nutritional value estimate includes full-fat myzithra cheese and 150 ml of olive oil. Caloric values may vary depending on exact ingredients and portion sizes.

Nutrition

Calories: 390kcal

Keyword Cretan cuisine, Greek pies, myzithra, zucchini

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