https://www.cook-tube.eu/paradosiako-chaniotiko-mpoyreki/
Traditional Cretan Boureki from Chania
(a savory pie with zucchini, potatoes, and cheese)
Ingredients:
For the filling:
• 3 medium-sized potatoes (approximately 650 g)
• 3 medium-sized zucchini (approximately 500 g)
• 400 g mizithra or feta cheese or a creamy cheese made from goat and sheep milk
• 380 g goat milk
• 100 g olive oil or pomace oil
• 10 g salt
• 2 g pepper
• 3 g fresh oregano
• 1 medium clove of garlic
For the dough:
• 450 g all-purpose flour
• 7 g fine salt
• 15 g tsikoudia or any strong alcohol or white wine
• 70 g olive oil (we can also use pomace oil)
• 160 g water
For the topping:
• A little bit of milk
• Sesame seeds
• 120 g olive oil or pomace oil
We cut the zucchini into medium-sized slices.
We cut the potatoes into medium-sized slices.
In a bowl, we add the zucchini, potatoes, fresh oregano, salt, pepper, garlic, olive oil, and milk.
We mix well and set it aside.
We start with the dough.
We put the flour, the salt, the olive oil, the tsikoudia and the water in a bowl, mixing constantly.
We continue kneading by hand.
We divide it into two pieces.
If we want, we can roll out the dough using a pasta maker.
We start with the biggest piece.
We roll out a medium-sized dough sheet.
With each roll-out, we add extra flour.
In a tray, we add plenty of olive oil.
We roll out the dough.
We add the filling ingredients.
We add the mizithra.
We roll out the other sheet too.
We place it on the tray.
We remove any excess dough.
We fold inwards any excess dough, pressing the sheets together to seal them.
We score the top sheet with a knife.
We add a little milk.
We brush it with a pastry brush.
We add sesame seeds and, finally, the remaining olive oil.
We bake for about an hour in a moderate oven.
With a knife, we pierce the boureki. If the potatoes and the zucchini have softened, it’s ready.
We leave it for about half an hour before cutting it, to let it rest.
