Zutaten für Kritiko Boureki Cretan Boureki
- Potato
- Courgettes
- Of Fresh Mint
- Milk
- 100g grated mizithra cheese
- Salt And Black Pepper
- Phyllo Dough
- 1/4 cup olive oil
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Zubereitung von Kritiko Boureki Cretan Boureki
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the crumbled feta cheese (200g), chopped fresh spinach (200g), finely chopped scallions (2), and grated mizithra cheese (100g).
- If using, add 1 teaspoon of dried oregano and 1 clove of minced garlic to the filling.
- Season generously with salt and freshly ground black pepper to taste.
- Lightly brush each sheet of phyllo pastry (10-12 sheets) with olive oil (1/4 cup).
- Lay the first phyllo sheet in a lightly oiled baking dish (approximately 9x13 inches).
- Spread a third of the cheese and spinach mixture evenly over the phyllo sheet.
- Repeat layers with two more phyllo sheets and filling.
- Top with the remaining phyllo sheets, brushing each with olive oil.
- Tuck in the edges of the topmost phyllo sheet to enclose the filling, creating a neat package.
- You can add an extra phyllo sheet on top for extra crispiness, if desired.
- Drizzle the top with olive oil and bake for 60-80 minutes, or until the phyllo is golden brown and crispy.
- Let cool slightly before serving. Enjoy your delicious homemade Kritiko Boureki!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
6g
Carbs
13g
