Boureki

Ingredients for 4 servings:

• 500 g zucchini
• 500 g potatoes, waxy
• 3 tomatoes
• 350 g sheep’s cheese
• 3 tsp mint, fresh, chopped
• 2 tsp fresh parsley, chopped
• 1 tsp pepper, freshly ground
• Salt
• olive oil
• 1 tsp oregano, fresh, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cretan creation

Cut the potatoes into very thin slices and set aside in cold water. Cut the zucchini into thin slices. Add the finely diced tomatoes to the zucchini. Add the mint, parsley, salt, and pepper and mix well. Let this mixture sit for a while (about 15 minutes). Crumble the feta cheese. Preheat the oven to 230°C (450°F). Brush a 25 cm (10 inch) baking dish with olive oil. Alternate the potatoes, crumbled cheese, and tomato mixture three times. Drizzle everything generously with olive oil. Finally, sprinkle with oregano. Place the dish in the oven. As soon as the liquid begins to simmer, reduce the temperature to 190°C (375°F). Then bake for at least another 30 minutes, until the potatoes are tender.