Entree: Greece – Crete – Μπουρέκι ➤ Boureki (Cretan baked layered potato and cheese pie flavored with mint)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) potatoes, peeled and very thinly sliced (about 4 medium)
- 8 oz (225 g) mizithra or ricotta-like cheese, crumbled
- 4 oz (115 g) grated graviera or Pecorino cheese (optional for saltiness)
- 3 large eggs, beaten (about 5 oz / 140 g)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 cup (240 ml) whole milk
- 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
- 1/2 cup (15 g) fresh mint leaves, chopped (loosely packed)
- 2 tsp (10 g) dried oregano or 1 tbsp (15 g) fresh oregano, chopped
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) butter, melted (for dotting)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish with 1 tbsp (15 ml) olive oil.
2. In a large bowl, whisk together beaten eggs, milk, remaining 1/2 cup (120 ml) olive oil, salt, and pepper until combined. Stir in crumbled mizithra and grated graviera until mixture is uniform.
3. Add the thinly sliced potatoes, sliced onion, chopped mint, and oregano to the cheese-egg mixture and toss gently to coat all slices evenly.
4. Arrange half of the potato mixture in an even layer in the prepared baking dish, pressing down lightly. Pour half of any remaining liquid over the layer.
5. Add the remaining potato mixture and press down firmly. Drizzle the top with melted butter and any remaining olive oil.
6. Cover the dish tightly with foil and bake in the preheated oven for 40 minutes.
7. Remove foil and bake an additional 20–30 minutes, or until the potatoes are tender and the top is golden and set; a knife inserted in the center should come out clean.
8. Let rest 10–15 minutes before slicing so the custard sets. Serve warm or at room temperature as a substantial, traditional Cretan main.