Boureki of Chania
For the filling:
1 ½ medium sized zucchini
1kg medium sized potatoes
Salt
Pepper
1 bunch spearmint
1kg myzithra cheese
1 cup olive oil
1 large ripe grated tomato
4 spoonfulls flour
For the dough:
½ kg flour
1 teaspoon salt
1 cup olive oil
A little tsikoudia (Greek spirit)
As much water as is needed for the dough.
Boureki of Chania
In a large bowl, mix all the ingredients needed for the dough; knead and let sit. In a separate bowl, cut the zucchini in medium thick slices and the potatoes in thinner slices, season with salt and pepper. Add the spearmint, myzithra cheese and olive oil to the zucchini and stir well. Roll-out the dough in two thin phyll sheets and oil the baking pan. Spread the first layer of dough, brush with oil and lay the potatoes first, then the zucchini. Sprinke with two spoonfulls of flour. Repeat the last step until spreading all ingredients. Add the grated tomato and cover with the second phyllo sheet. Wet the dough with some water and cover with black and white sesame seeds.
Boureki of Chania
Bake at 180 C in a preheated oven for about an hour and a half until golden brown. Remove from the oven. Let cool and serve.
