Cretan boureki is a layered vegetable casserole combining thinly sliced zucchini and potatoes with a creamy ricotta-feta filling and herbs, finished with a crispy broiled breadcrumb crust. The contrast between tender vegetables and crunchy topping defines this rustic Greek classic.
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Thinly slice zucchini into ¼" thick slices. Arrange zucchini on kitchen or paper towels and sprinkle with salt, let sit while preparing the other ingredients.
Thinly slice the potato into ¼" thick slices.
Stir together the mint, oregano, ricotta, and feta cheese in a medium bowl. Season with salt to taste.
In a small bowl stir together the olive oil, bread crumbs, and a pinch of salt.
Sprinkle ⅓ of the breadcrumbs on the bottom of a Suvie pan. Arrange a layer of potatoes on top of the bread crumbs, overlapping slightly, and season the potatoes with salt.
Blot zucchini with a kitchen or paper towel, then arrange half the zucchini on top of the potatoes, overlapping slightly.
Sprinkle ⅓ bread crumbs over the zucchini. Spread half the ricotta over the breadcrumbs.
Repeat layering process starting with the potato, followed by the rest of the zucchini, then the remaining half of the feta mixture, and finally the rest of the bread crumbs.
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours.
Once the boureki has finished cooking, broil for about 10 minutes, rotating the pan halfway through cooking until breadcrumbs are browned.
Divide between plates and serve.
Cover and refrigerate up to 3 days. Reheat gently in a 325°F oven until warm, or microwave individual portions; broil topping again briefly if it softens.
Traditional Cretan boureki uses breadcrumbs for a crunchy topping, not phyllo. Phyllo creates a different texture; stick with breadcrumbs for authenticity and the intended crispy finish.
This recipe approximates mizithra with a combination of ricotta and feta. You can swap ricotta for Greek yogurt (1:1), or use all feta if you prefer a sharper flavor.
Broil until the breadcrumb topping is golden brown and crispy, about 3-5 minutes. Watch carefully to prevent burning. The vegetables should be tender when pierced with a fork.
Yes. Assemble the boureki, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if baking from cold.
No, unless you substitute gluten-free breadcrumbs for the topping. All other ingredients are naturally gluten-free.
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