A couple of months ago I bought a nice cooking book while I was waiting to take the flight home to London from Athens Eleftherios Venizelos airport. Courgette Boreki looked like a nice book with traditional recipes and easy way to cook them.
However, when you are talking about cooking something traditional means that you need to have also the necessary ingredients. Every time I was reading one of the recipes I was always thinking something like “yeah right mate, let me see you trying to find myzithra cheese in Central London.”
Unfortunately that’s the way it is, no matter how much you try you will never be able to find the necessary ingredients every time so you will have to improvise. To be honest that’s almost what I do all the time but it brings results, well most of the times…
The following recipe is my own version of a Cretan dish called boreki without phyllo pastry. As i said ideally for this recipe you need to have Mizithra cheese but we cant have everything, so we improvise.
300-400gr of Mizithra Cheese or Ricotta
A bit of mint
salt and pepper
a few slices of tomato (optional)
Its pretty easy to be honest.
So you peel half of the potatoes, cut them in really thin slices and place them on the bottom of a deep oven baked pan.
Do the same with the courgettes and place them on top of the potatoes. Then take the cheese and spread it evenly over the courgettes.
Sprinkle with the mint.
Repeat by placing the remaining courgettes on top and potatoes and sprinkle with olive oil and salt.
Wrap it up with a baking foil on top and cook it in the oven for about 1 hour and a half. 20-30 minutes before its done remove the baking foil so the courgettes and potatoes become a bit brownish like a pie.
If for some reason you think its quite dry you might add some water or slices of tomatoes on top .