Kritiko Boureki # 1 (Cretan Boureki Zucchini and Potato Pie)

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~ Ingredients: ~ 1.5 kilo of large courgettes (zucchinis) ~ 1 kilo of potatoes ~ 1/2 a kilo of sour mizithra (soft white cheese) ~ 8 tbsp traditional anthogalo (cream) ~ 1 bunch of mint chopped ~ 1 wineglass of olive oil ~ 3-4 ripped tomatoes ~ Salt and pepper to taste ~ Oregano ~ All-purpose flour

 

~ Wash and cut zucchini (courgettes), into thin rounds pieces. ~ Peel, wash and cut potatoes into thin rounds pieces. ~ Wash and cut tomatoes into thin rounds pieces, let drain for several minutes, then sprinkle with salt, pepper and oregano. ~ Bread the potatoes and zucchini (courgettes) with flour. ~ In an oiled medium baking pan, layer half of the potatoes and on top of them the courgettes. ~ Spread half of the mizithra and half of the mint over the top. ~ Repeat the procedure with the remaining potatoes, courgettes, mizithra and mint. ~ Top with tomato slices, then poor the cream, the olive oil and one cup of water. ~ Bake in a preheated oven at medium temperature 350 degrees Fahrenheit (see conversions) for about two hours. ~ Serve warm and decorate with mint leaves. ~ Kritiko Boureki (Cretan Boureki Zucchini and Potato Pie) can be served as the main meal with some fresh garden or Greek salad and a shot or two of Cretan Ragi or red wine. ~ Good luck and bon appétit.