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Greek Boureki

A delightful combination of layered potatoes, zucchini, and a creamy cheese mixture that becomes a crowd-pleaser at any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium potatoes, thinly sliced Sliced thin for better cooking.
  • 2 medium zucchinis, thinly sliced Sliced thin for better cooking.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
Cheese and Dairy
  • 1 cup feta cheese, crumbled
  • 1 cup ricotta cheese Can substitute with cottage cheese.
  • 2 eggs
  • 1/2 cup milk
Seasoning
  • to taste Salt and pepper
  • 3 tbsp olive oil For greasing the baking dish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. In a bowl, mix the crumbled feta, ricotta, eggs, milk, salt, and pepper until well combined.
Layering
  1. Layer half of the potato slices in the baking dish, followed by half of the zucchini slices.
  2. Spread half of the cheese mixture on top.
  3. Repeat the layers with the remaining potatoes, zucchini, and cheese mixture.
Baking
  1. Cover with foil and bake for 40 minutes.
  2. Remove the foil and bake for another 20 minutes or until the top is golden and the vegetables are tender.
  3. Let it cool slightly before serving.

Notes

For extra flavor, try adding herbs like oregano or thyme. This dish can be served with a fresh Greek salad or yogurt/tzatziki.