Inspired Flavors
- Pause to Play
- Jun 11
- 2 min read
Updated: Sep 14
Cretan Boureki with Filo Crust
A Cretan family recipe baked with love and olive oil
Boureki is one of Crete’s hidden treasures — a simple, layered pie of zucchini, potatoes, and cheese, wrapped in delicate filo dough and baked until golden. I discovered it after walking through the Samaria Gorge, where every bite felt like an embrace from the island itself.
Here's my version of Cretan Boureki with filo pastry, inspired by that grounding moment of rest and nourishment.
Ingredients
For the filling:
2 medium zucchini, thinly sliced
2 medium potatoes, thinly sliced
200 g mizithra cheese (or a mix of feta and ricotta)
2–3 tablespoons flour (to bind)
2 tablespoons olive oil
1 tablespoon dried mint
Salt & pepper to taste
For the crust:
6–8 sheets of filo pastry
Olive oil or melted butter for brushing
Optional: sesame seeds for topping
Instructions
Preheat your oven to 180°C (350°F).
In a bowl, combine the sliced zucchini and potatoes with crumbled cheese, flour, olive oil, mint, salt and pepper. Mix gently.
Prepare your baking dish (around 30x20 cm). Brush the bottom and sides with olive oil.
Layer 3–4 sheets of filo on the bottom of the dish, brushing each with olive oil. Let the edges hang over the sides.
Spread in the vegetable and cheese filling evenly.
Fold the overhanging filo edges over the filling.
Cover with 3–4 more filo sheets, brushing each with oil. Tuck in the edges or leave them rustic.
Score the top gently into squares using a sharp knife — this helps with cutting later.
Optionally sprinkle sesame seeds.
Bake for 50–60 minutes, until golden brown and crisp.
Let rest 10–15 minutes before slicing. Serve warm or at room temperature.
Kitchen Notes
You can skip the bottom layer and only cover the top with filo for a lighter version.
Mint is essential — it gives Boureki that unmistakably Cretan aroma.
Mizithra is traditional, but feta + ricotta gives a great texture and saltiness too.
“Let me know if you try this one — or share your own ‘Inspired Flavors’ in the comments.”
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