KRITIKO BOUREKI - CRETAN BOUREKI!

Kritiko Boureki - Cretan Boureki! image

Provided by Um Safia

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 kg potato, cut in thin slices
1 kg courgettes or 1 kg zucchini, cut in thin slices
1 bunch of fresh mint, finely chopped
250 ml milk
570 g grated mizithra cheese or 570 g crumbled feta cheese
salt and black pepper
2 sheets phyllo dough (home made or frozen) or 2 sheets phyllo dough (home made or frozen)
olive oil

Steps:

Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan.
Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!).
Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1 - 1 1/2 hour). Add a little extra milk if it seems to dry out before it's done cooking.
Serve warm with a salad and fresh bread!