Baked courgettes and potatoes, inspired by boreki

The Region of Crete describes boreki with courgettes, potatoes, tomatoes, mint and myzithra. Our version uses ricotta and feta, with thinner slices for a more clearly specified oven method.

4 people, main course · Preparation: 25 min · Cooking: 70 min · Resting: 10 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Oven dish about 25 × 30 cm, aluminium foil

Ingredients

• 600 g waxy potatoes, peeled weight
• 600 g courgettes
• 300 g ripe tomatoes
• 250 g ricotta made from pasteurised milk
• 150 g feta made from pasteurised milk
• 40 ml olive oil
• 10 g fresh mint leaves
• 1 g dried oregano
• 1 g salt
• 0.5 g ground black pepper
• 100 ml water

Method

1. Preheat the oven to 190 °C, conventional top and bottom heat. Wash the vegetables. Slice the potatoes and courgettes 3 mm thick, dice the tomatoes and finely chop the mint.
2. Mix the ricotta, crumbled feta and mint. Grease the dish with 5 ml oil. Arrange half the potatoes in the bottom, then add half the courgettes, tomatoes and cheese mixture. Repeat with the remaining courgettes, tomatoes and cheese, then cover with the remaining potatoes.
3. Add the salt, pepper, oregano, water and remaining 35 ml oil. Cover tightly with foil and bake for 45 minutes.
4. Carefully remove the foil, avoiding the hot steam. Bake for about another 25 minutes until the top colours and a knife passes easily through the bottom potato layer. Cook firm potatoes for longer; cover again if the top becomes too dark. Rest for 10 minutes.

Storage

Cool leftovers within 2 hours, keep covered at 4 °C and eat within 2 days. Reheat a stored portion only once, until steaming hot throughout.

Allergens

Contains milk.

Our own version inspired by Cretan boreki, using ricotta and feta instead of myzithra. Not test-cooked by the editorial team; the oven time is a guideline.

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