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