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