“Chaniotiko boureki”



1 pack of alfa puff pastry (800g)

1 kg potatoes

1 kg courgettes (seasonally tender without too many seeds)

3 tablespoons of fresh mint

500g “Pichtogalo” cheese from Chania or Sour “myzithra” cheese

500g diced fresh “anthotiro” (Greek cream cheese)

¾ cup general purpose flour

¾ cup olive oil

1 cup yogurt

2 big eggs

salt, freshly ground pepper

a drop of olive oil

2 tablespoons sesame




We are going to use a big ovenproof dish or a large oblong baking pan, 40cm-wide.

Peel the potatoes, wash and cut them in very thin, almost transparent slices. Place them in a bowl. Wash the courgettes and cut them in very thin slices as well. Place them in a bowl. Add a bit of salt and fresh pepper on both the potatoes and the courgettes. Using an oiled brush, grease the baking pan and place the frozen puff pastry on it. Make sure that the puff pastry sheet covers the sides of the baking pan in order for the filling to be completely encased in it. Since the pastry is quite flexible we can stretch it a little to cover the sides of the baking dish. Lay half of the potatoes into and dust them with a little flour. Lay half of the courgettes and dust them with a little flour. Lay half of the pichtogalo cheese as well as half of the anthotiro. Repeat the same layering procedure with the rest of the ingredients: the potatoes, the flour, the courgettesm, flour and the cheeses. In a bowl, beat the olive oil with the eggs, the yogurt, the mint and the rest of the flour. Add salt and pepper and pour over the pie. Cover using another puff pastry sheet and pinch the edges of the two pastry sheets together. Using a sharp scour the top of the pie so that the steam can escape. With a brush spread some olive oil on the top of the pie and sprinkle with sesame seeds. Bake in a preheat oven at 220ºC on the bottom oven shelf or at 200ºC on the middle oven shelf, if fan assisted. After 10 minutes of baking, lower the heat to 180ºC or to 160ºC respectively. Bake altogether for about 1 hour, or until golden brown. Total baking time is 1 hour. Serve hot or at room temperature.




Baking the pie at high temperature in the beginning will add volume to the puff pastry and separate the pie’s many layers. In this way, when baking is complete the pie will be both crunchy and fluffy.