Boureki is a delicious vegetarian dish indigenous to the island of Crete where it is especially popular in and around the city of Chania. Traditionally, boureki is composed of thinly sliced zucchini and potato layered on top of one another with alternating layers of mizithra cheese. Mizithra can be hard to come by outside of Greece, so we have approximated this tangy fresh cheese by mixing ricotta and feta cheese together. Fresh mint and herbaceous oregano are mixed into the cheese for a bright punch of flavor in every bite. The boureki is topped with breadcrumbs, which are then broiled for a crunchy finish.
Note: be sure to slice the potatoes very thinly so that they cook thoroughly.
- ¾ lb zucchini, about 2 small
- ½ lb russet potatoes, about 2 small
- 1 large bunch mint, finely chopped, about ¼ cup
- 1 tbsp dried oregano
- 2 cups whole milk ricotta
- 1 cup crumbled feta
- 1 tbsp olive oil
- ½ cup bread crumbs
Thinly slice zucchini into ¼” thick slices. Arrange zucchini on kitchen or paper towels and sprinkle with salt, let sit while preparing the other ingredients.
Thinly slice the potato into ¼” thick slices.
Stir together the mint, oregano, ricotta, and feta cheese in a medium bowl. Season with salt to taste.
In a small bowl stir together the olive oil, bread crumbs, and a pinch of salt.
Sprinkle ⅓ of the breadcrumbs on the bottom of a Suvie pan. Arrange a layer of potatoes on top of the bread crumbs, overlapping slightly, and season the potatoes with salt.
Blot zucchini with a kitchen or paper towel, then arrange half the zucchini on top of the potatoes, overlapping slightly.
Sprinkle ⅓ bread crumbs over the zucchini. Spread half the ricotta over the breadcrumbs.
Repeat layering process starting with the potato, followed by the rest of the zucchini, then the remaining half of the feta mixture, and finally the rest of the bread crumbs.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
Once the boureki has finished cooking, broil for about 10 minutes, rotating the pan halfway through cooking until breadcrumbs are browned.
Divide between plates and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (4 servings per recipe): Calories 412, Total Fat 27g, Total Carbohydrates 29g, Total Sodium 261mg, Total Protein 23g