Best 2 Greek Boureki Recipes

Boureki, also known as bougatsa or spanakopita, is a versatile dish that combines layers of flaky phyllo dough with savory fillings. It has been a staple of Greek cuisine for generations, offering a delightful and satisfying meal. The origins of boureki can be traced back to the Byzantine Empire, where it was known as "placenta" and was typically filled with cheese and herbs. Today, it is widely recognized as a national dish of Greece and its popularity has spread to various parts of the world. Explore this comprehensive guide to discover the best recipes for cooking boureki, encompassing both traditional and contemporary variations.

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BOUREKI

Boureki image

Posted in honor of Ev's visit to Crete. From Mrs. Kristalia Psoma of the Exantas restaurant in Crete. I had no mizithra so crumbled 1/2 pound of sheep feta and cut up well-aged queso into cubes. The cheeses went into the food processor and after they were ground well, I added just enough heavy cream to bind them together. It worked great, not only as a binder but added the richness of the cream and moderated the "bite" of the cheese. Don't use the mainland, northern Greek version of mizithra. It's too dry, low in fats, and will not blend into the dish.

Provided by Queen Dragon Mom

Categories Greek

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 lbs large eggplants, unpeeled
2 1/4 lbs potatoes, unpeeled
1 lb sour mizithra cheese (soft white Cretan cheese)
8 tablespoons heavy cream
1 bunch of fresh mint
8 ounces olive oil
3 -4 tomatoes
salt
pepper
oregano
all-purpose flour

Steps:

Preheat oven to 350°F.
Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
Toss potatoes and eggplant with flour.
In an oiled medium pan, layer half of the potatoes and eggplant.
Then spread half of the mizithra and half of the mint over the top.
Repeat the procedure with the remaining potatoes, eggplant and mizithra.
Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
Bake for about two hours.
Serve warm and decorate with remaining mint leaves.

Nutrition Facts : Calories 608.9, Fat 46, SaturatedFat 10, Cholesterol 27.4, Sodium 26.9, Carbohydrate 47.8, Fiber 13.5, Sugar 9.2, Protein 7.1

BOUREKI (A RECIPE FROM CRETE)

Boureki (A Recipe from Crete) image

Make and share this Boureki (A Recipe from Crete) recipe from Food.com.

Provided by evelynathens

Categories Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs large zucchini, washed, sliced into thin rounds
2 lbs large potatoes, peeled, cut into thin rounds
1 large onion, chopped
3/4 cup olive oil
4 -5 garlic cloves, minced
1 lb ricotta cheese, crumbled (or anthotiro, if you can get it)
1/2 lb mizithra cheese, grated (you can sub Parmesan)
2 tablespoons of fresh mint, minced (1 tblsp. dried)
salt and pepper
1/2 cup flour
1/4 cup water

Steps:

Preheat oven to 350 degrees F (170C).
Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
Allow to cool 15 minutes before cutting into.

Tips:

Prepare the dough in advance: Allow the dough to rest for at least 30 minutes before using. This will make it easier to work with and prevent it from becoming too dry.
Use a variety of fillings: The possibilities are endless when it comes to fillings for boureki. Try using different cheeses, meats, vegetables, or herbs to create a unique and flavorful dish.
Don't overfill the boureki: Too much filling will make it difficult to fold the dough properly and may cause it to burst open during baking.
Bake the boureki until golden brown: This will ensure that the dough is cooked through and the filling is heated evenly.
Serve the boureki warm or at room temperature: Boureki can be enjoyed as a main course or as a snack. It is also a popular dish to serve at parties and gatherings.

Conclusion:

Boureki is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ingredients and is also a budget-friendly meal. With so many different variations to choose from, there is sure to be a boureki recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give boureki a try!