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Greek Boureki

Posted by Olive Oil Lovers on

With the days getting longer and temperatures creeping back up, we’re beginning to crave the foods of the season ahead. A staple dish in Greece, Boureki is typically made in the summertime when there is an abundance of garden vegetables and fresh herbs, but can easily be enjoyed year-round. Different versions of this recipe can be found throughout Greece and this particular recipe is commonly prepared in the mountain villages of Crete, prepared with Greek olive oil.

  • What you’ll need:
  • 3 medium potatoes, peeled
  • 3 small zucchini
  • 1 large ripe tomato, grated
  • 1/4 cup fresh mint, chopped
  • 1/2 teaspoon dried oregano
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup water
  • salt & pepper
  • 1 package plain goat cheese (6 oz.)


Begin by thinly slicing the potatoes and zucchini, then place in a large bowl and sprinkle with sea salt. Next, grate the tomato on the large-toothed side of a cheese grater to obtain the juice and add to the potatoes and zucchini. Then add the chopped mint, oregano, olive oil, water, and a bit more salt and pepper to taste. Combine all of the ingredients by hand and pour into a 9×13 baking dish and crumble the goat cheese over the top. Place in the oven and bake uncovered at 425° for 50-60 minutes or until the cheese turns a golden brown.

Yield: Serves 4

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