Cretan Zucchini and Potato Pie is hearty, easy, healthy regional fare. Press the more button to see recipe.
Cretan Zucchini-Potato Pie (Haniotiko Boureki)
8-10 servings
2 pounds /900 g. zucchini, cut into ¼-inch (0,6 cm) thick rounds
Salt
¼ cup/60 ml olive oil plus more for the pan
¼ cup all-purpose flour, or more, as needed
5 large potatoes, peeled and cut into ¼-inch/0,06 cm rounds
Freshly ground black pepper to taste
1 heaping tsp. dried mint
2 cups Cretan xynomyzithra cheese or 1 cup feta, crumbled mixed with 1 cup anthotyro cheese or ricotta salata
7. Prepare the zucchini: Layer the zucchini in a colander and salt each layer lightly. Press the zucchini down in the colander with the cover of a pot and let it drain for 30 minutes. Rinse and –pat dry with a lint-free towel.
8. Cover the bottom of a 15-inch round pan that is 2 inches deep (38×5 cm) or a 12x15x2-inch rectangular pan (30x38x5 cm) (or even a skillet) with olive oil. Preheat the oven to 375˚F/190˚C.
9. Pour the ¼ cup flour into a large, shallow dish and mix with a little salt. Dredge the potatoes in flour. Cover the bottom of the pan with a single layer of potatoes, starting from the rim and working toward the center, overlapping the slices a little, and season lightly with salt and pepper.
10. Toss a handful of the zucchini in the flour to dredge as well, tapping off any excess. Strew a layer of flour-tossed zucchini on top. Season with salt and pepper. Sprinkle with some mint.
11. Dot generously with half the cheese, season with pepper, and sprinkle with some mint. Dredge the remaining potatoes and zucchini, adding a little more flour if necessary, and repeat the layering and seasoning, until all ingredients are used up.
12. Press down on the top a bit. Drizzle about ¼ cup of olive oil over the top and bake until golden, about 45 minutes. Remove from the heat and let cool for at least 15 minutes before serving.