Boureki of Chania


For the dough:

  • Mills of Crete All Purpose Flour: 500 gr.
  • Water: 1 cup
  • Extra virgin olive oil ABEA: 45 gr. (3 tablespoons)
  • Tsikoudia: 30 gr. (2 tablespoons)
  • Salt: 1/2 Teaspoon

For the filling:

  • Potatoes in slices: 1 kg
  • Zucchini in slices: 1 kg
  • Mint: 1 chopped bunch
  • Myzithra: 1 kg
  • Extra virgin olive oil ABEA: 5-6 tablespoons
  • Sesame for sprinkling
  • Salt Pepper


For the dough, knead all the ingredients well. Leave the dough to rest for 30 minutes. Divide the dough into two parts then spread into two sheets. Place one sheet in an oiled pan and layer the potatoes, zucchini and mizithra. Put salt, pepper and mint on top of each layer. Pour the oil over the whole filling and then cover with the other sheet. Glaze the top with oil and sprinkle with sesame seeds. Cut the pie into pieces and bake for about 1 hour and 15 minutes at 180C.

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