Chaniotiko Boureki

The Chaniotiko boureki is a very light dish which can be eaten any time of day.


For the pastry
500 grams of all purpose flour
4 soup spoons of olive oil
100 ml raki or lemon juice
250 ml water
1 dessert spoon of salt
For the filling
1 kilo of courgettes, thinly sliced
1 kilo of potatoes, thinly sliced
the leaves of 1 bunch of mint, chopped
1 kilo of xinomizithra
120 ml of oil
4 soup spoons of flour
2 soup spoons of sesame
pepper freshly ground
Put the flour, oil, raki, water and salt into a bowl and mix with hands. Shape until you have a uniform, smooth, soft dough. Leave in the bowl to rest for half an hour. Divide the dough into two balls and roll out two sheets of 3.2 mm. Preheat oven to 180° C. Meanwhile, salt the courgettes and place in a collander to remove excess water. Mix the courgettes with potatoes, cheese, salt, pepper, oil and flour, Grease a rectangular baking tray. Lay one sheet of pastry (allow the pastry to go over the edge), spoon the filling onto the pastry and smooth the surface. Cover with anther sheet of pastry. Trim the edges and turn inward. Brush the surface with oil and sprinkle sesame seeds. Bake for 1.5-2 hours. Allow to cool slightly and cut.