A delicious regional dish from the island of Crete. Chaniotiko is the word for city of Chania which is where this dish is so popular. A light and delicious pie filled with potato and grey zucchinis that have been sliced thin and arranged with layers of local Cretan cheese in between, encased in hand made pastry.
Interestingly, I’ve always eaten Chaniotiko Boureki as a casserole style without pastry, although during my travels in Crete in 2023 I enjoyed this version many times at a beach side taverna in Kolymbari where it encased in a leavened pastry that is almost bread like texture. So delcious and a perfect hand held beach snack (for me, anyway).
Local Cretan Cheeses:
Although we are spoiled for choice and have a great selection of Greek cheeses in Australia, unfortunately Cretan cheeses such as Xynomyzithra (sour) and Glykomyzithra (sweet) are not imported here. So, through rigorous experimentation and taste testing, I think I have come close enough to the deliciousness that is the Cretan style sour ricotta like cheese.
CHANIOTIKO BOUREKI | Cretan Zucchini and Potato Pie
Mary PolitisIngredients
For the dough
- 500 g plain flour
- 1 sachet of dry instant yeast
- 1 cup milk
- 1 egg
- 1 tsp salt
For the filling
- 4-5 grey zucchini’s - sliced thin
- 3-4 potatoes - sliced thin
- 300 g ricotta can add manouri
- 200 g Feta cheese or more
- 1/4 cup freshly chopped mint
- Dried oregano
- Salt and pepper
- Extra virgin olive oil
Instructions
- Prepare the dough by combining all the ingredients in bowl. Knead for approximately 5 mins. Return dough back to the bowl & cover with a tea towel to rest so it rises slightly.
- Slice & chop the zucchini’s, potatoes & mint during this time.
- Preheat oven for 160°C fan forced. Divide dough into two pieces (one slightly larger than the other). Oil a 30x25cm tray and roll out the larger piece of dough to fit the tray with afew centimetres of overhang (you can gently stretch the dough out once in the tray).
- Begin by placing down a layer of sliced potato. Add a sprinkle of salt then add the ricotta and feta on top, followed by fresh mint and a sprinkle of oregano. Place a layer of zucchini, sprinkle with little salt then repeat the cheeses, mint, and oregano, continuing this process until all the ingredients have been used. Finish with a drizzle with extra virgin olive oil all over.
- Roll out the second piece of dough and gently place it over the top. Use the overhanging dough to seal the ingredients in by pinching the dough.
- Drizzle with a small amount of extra virgin olive oil and sprinkle with sesame seeds. Bake at the bottom section of your oven at 160°C fan forced.
- (Α slow bake is necessary to ensure the potato cooks through) for up to one hour and golden on top.
- Once ready turn oven off and allow the boureki to sit in the oven for 15 minutes. Remove, cut pieces, and serve.