Boureki Recipe

• 3 lb Large zucchini, washed, sliced into thin rounds
• 1 Large onion, chopped
• 2 lb Large potatoes, peeled, cut into thin rounds
• 3/4 Cup olive oil
• 1/2 Cup flour
• 1 lb Ricotta cheese, crumbled
• 1/2 lb Mizithra cheese, grated
• 2 tbsp Fresh mint, minced
• 5 Garlic cloves, minced
• 1/4 Cup water
• Salt and pepper to taste

• Preheat oven to 350 degrees F.
• Place the zucchini, potato and onion into a bowl and sprinkle with flour, salt and pepper.
• Add all the grated cheese, garlic, mint, olive oil and toss to coat all the slices.
• Now pour this mixture into a greased 13 X 9 inch pyrex baking dish.
• Push down with palms of hands to compact somewhat and pour 1/4 cup water over the top.
• Bake for 1 hour and 20 minutes.
• If it appears to be too dry during baking, add 1/4 cup more water carefully, because the zucchini and potatoes will also release water during baking.
• Allow them to cool for about 15 minutes before cutting into.