1 ½ courgettes or pumpkin
4 medium-sized potatoes
1gk ricotta or soft goat’s cheese
½ kg hard feta, grated
1 cup strained yogurt
2 medium-sized tomatoes, finely chopped
1 tablespoon fresh mint, finely chopped
4 tablespoons crème fraiche
3 tablespoons olive oil
2 cups flour
1 tablespoon sesame
very little salt
Thinly slice the courgettes and potatoes, toss them in a large bowl and sprinkle them with salt. Add the finely chopped tomatoes, mint, half of all cheese quantities (previously mixed), crème fraiche, olive oil, pepper and 1 ½ cups flour. Stir vigorously by hand.
Grease the bottom of a baking pan and spread the mixture using a spatula. Do the same with the cheeses on the mixture and sprinkle with any flour left over and with the sesame.
Insert the pan in a preheated oven and bake at 200oC for 45 minutes. Cover the pan with aluminum foil and cook at 150oC for 30 more minutes. Serve the boureki at room temperature or cold.
Enjoy with Vin De Crete White or Ymnos White