Cretan Boureki

Traditional Cretan pie.

Ingredients

• 2-3 medium zucchini
• 2-3 medium potatoes
• 100g feta
• 100g cream cheese or mizithra
• 100g gruyere
• 1kg dried mint or a little fresh chopped mint
• 150g milk
• 70g flour for all uses
• 1 cup of olive oil
• grated nutmeg salt-pepper
• breadcrumbs for sprinkling and grated cheese
• some extra flour

Directions

1. Preparation
2. We start preparing our vegetables. After we wash and peel the potatoes, we cut them into chips (thin slices). Then put the chopped potatoes, salt and pepper and nutmeg 3-4 tbsp flour for our potatoes, do the same process with the zucchini. In a bowl I mix my cheeses, mint and pepper and we are ready to lay them on our pan / pyrex. First, lightly grease the bottom of the pyrex and add a little breadcrumbs and then put a layer of potatoes. A layer of zucchini follows and we put the cheeses on top. Continue with another layer of zucchini and finish with the potatoes. In the meantime we have put the oven to preheat to 200C and start preparing our mixture. Mix the milk with 1 cup of brown olive oil, 70gr. flour and a pinch of salt with a whisk until the flour dissolves well and I have a liquid mixture. Once the time has passed, take the pyrex out of the oven, remove the foil and sprinkle the surface with breadcrumbs and grated cheese. Continue baking at 200C on the middle rack of your oven, this time, for another 30 'until it turns into a nice and golden colour surface. When we take it out of the oven, it is good to stand 15 'before serving.