Chaniotiko Boureki
35΄
Preparation Time
01:15
Waiting Time
9
Portions
2
Difficulty Level
Directions
For the phyllo we knead all the ingredients well. We let the dough rest for 30 minutes. We divide the dough into two parts. We roll out two phyllos. We place the one phyllo to an oiled baking pan and put the potatoes, pumpkins and mizithra. Over
each layer we put salt, pepper and mint. We spread with olive oil the whole boureki and then we place the other phyllo. We spread with oil and we sprinkle with sesame seeds. We cut the boureki into pieces and we bake for about 1 hour and 15 minutes at 180 degrees Celsius.
Ingredients
CALCULATE PORTIONS:
FOR THE DOUGH
- 500 gr All Purpose Flour MILLS OF CRETE
- 1 cup water
- 45 gr Extra Virgin Olive Oil Tsounato ABEA
- 30 gr cretan raki
- 10 gr salt
FOR THE FILLING
- 1 kg potatoes in strips
- 1 kg pumpkin in strips
- 1 bunch chopped dill
- 1 kg mizithra cheese
- 6 tablespoons Extra Virgin Olive Oil Tsounato ABEA
- sesame for the spreading
- salt
- pepper
Equipment
- Baking Dish
