With the days getting longer and temperatures creeping back up, we’re beginning to crave the foods of the season ahead. A staple dish in Greece, Boureki is typically made in the summertime when there is an abundance of garden vegetables and fresh herbs, but can easily be enjoyed year-round. Different versions of this recipe can be found throughout Greece and this particular recipe is commonly prepared in the mountain villages of Crete, prepared with Greek olive oil.
- What you’ll need:
- 3 medium potatoes, peeled
- 3 small zucchini
- 1 large ripe tomato, grated
- 1/4 cup fresh mint, chopped
- 1/2 teaspoon dried oregano
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup water
- salt & pepper
- 1 package plain goat cheese (6 oz.)
Directions
Begin by thinly slicing the potatoes and zucchini, then place in a large bowl and sprinkle with sea salt. Next, grate the tomato on the large-toothed side of a cheese grater to obtain the juice and add to the potatoes and zucchini. Then add the chopped mint, oregano, olive oil, water, and a bit more salt and pepper to taste. Combine all of the ingredients by hand and pour into a 9×13 baking dish and crumble the goat cheese over the top. Place in the oven and bake uncovered at 425° for 50-60 minutes or until the cheese turns a golden brown.
Yield: Serves 4
