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Boureki from Chania



1 cup of water

1/3 cup olive oil

1 shot of raki (or any alcohol beverage without taste)

1 teaspoon of salt

500 gr. Flour (all purpose)



1 kilo myzithra (fresh cheese creamy and a little sour)

½ cup of mint chopped

1 tomato grated

1 onion chopped

½ cup of olive oil

1/2 cup of milk

1 teaspoon of salt

½ teaspoon of pepper

1 kilo of zucchinis cut in thin round pieces


On the top

Olive oil




We mix  all the ingredients for the dough to make a firm dough. We leave it aside until we prepare the other ingredients.

We wash the zucchinis and cut them in thin round pieces with the relevant tool. We put salt and place them on a kitchen towel.

We mash the tomato, chop the onion and mint and mix all the ingredients for the filling very well. We set aside.

We take the two thirds of the dough and make a thin dough with the rolling pin. We grease the oven pan and we cover it with the dough completely so that it gets out of the edges. We take one third of the zucchinis, we squeeze them well with the towel to remove exceeding water and place them over the dough in a layer. We spray with olive oil and then put half of the filling little by little with a spoon. We put on top another layer of zuchchinis and then the other half of the filling. At last we place the last layer of zucchinis and spray with a little olive oil. We open the other part of the dough and place it on top of the oven pan. We cut the exceeding dough with a knife. Then we turn inside the edges all around the pan, making something like a rope at the edges of the pan, so that the filling does not get out. We spray with oil on top, put sesame and cut only the upper dough in two parallel lines, as if we split the pan in three. We bake in the oven for almost an hour and a half until it turns golden on top. Bon appétit.

μπουρεκι σκετο.JPG
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