Best 2 Boureki Recipes

Boureki, also known as Greek phyllo pie, is a delectable dish that combines layers of crispy phyllo pastry with a savory filling. Originating from Greece, this versatile dish can be prepared with various fillings, making it a popular choice for both special occasions and everyday meals.

Our collection of boureki recipes offers a range of options to suit different preferences and dietary restrictions. From the classic spanakopita, featuring a vibrant filling of spinach, feta cheese, and herbs, to the hearty meat pie filled with ground beef or lamb, each recipe promises a unique and satisfying experience.

For those seeking a vegetarian option, the tiropita, made with a mixture of feta, ricotta, and mozzarella cheeses, provides a delightful combination of flavors and textures. Additionally, the zucchini pie, showcasing the fresh flavors of zucchini, onions, and herbs, offers a lighter and refreshing alternative.

Seafood enthusiasts will appreciate the seafood pie, which combines succulent shrimp, calamari, and mussels in a flavorful sauce. And for a sweet treat, the apple pie, filled with tender apples and cinnamon, offers a delightful dessert option.

With step-by-step instructions and helpful tips, our boureki recipes ensure that even beginner cooks can create this delicious Greek dish at home. Whether you're looking for a savory main course, a delectable appetizer, or a sweet treat, our collection of boureki recipes has something for everyone.

Here are our top 2 tried and tested recipes!

BOUREKI (A RECIPE FROM CRETE)

Boureki (A Recipe from Crete) image

Make and share this Boureki (A Recipe from Crete) recipe from Food.com.

Provided by evelynathens

Categories Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs large zucchini, washed, sliced into thin rounds
2 lbs large potatoes, peeled, cut into thin rounds
1 large onion, chopped
3/4 cup olive oil
4 -5 garlic cloves, minced
1 lb ricotta cheese, crumbled (or anthotiro, if you can get it)
1/2 lb mizithra cheese, grated (you can sub Parmesan)
2 tablespoons of fresh mint, minced (1 tblsp. dried)
salt and pepper
1/2 cup flour
1/4 cup water

Steps:

Preheat oven to 350 degrees F (170C).
Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
Allow to cool 15 minutes before cutting into.

KRITIKO BOUREKI - CRETAN BOUREKI!

Kritiko Boureki - Cretan Boureki! image

Here is a great traditional recipe for Boureki from Crete. These are quite easy to prepare and make a delicious light lunch or dinner. As a variation, you can add oregano & garlic. You may also use an extra sheet of phyllo to close the Boureki up!

Provided by Um Safia

Categories Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

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!

Tips:

Using filo dough that is at room temperature will make it easier to work with and less likely to tear.
If you don't have a rolling pin, you can use a wine bottle or even a sturdy drinking glass to roll out the filo dough.
Don't overfill the boureki or they will be difficult to fold and seal.
Be careful not to fry the boureki at too high a temperature or they will burn on the outside before they are cooked through.
Serve boureki hot with a side of tzatziki sauce or other dipping sauce of your choice.

Conclusion:

Boureki are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With a little practice, you'll be able to make perfect boureki every time.