Chania zucchini pie
(Boureki ton Hanion)
This is a speciality of our area. The pastry used for it is a thicker version of fyllo, so this is one recipe where you could very well try to make your own pastry!
2 lb. (1 kg) potatoes, peeled and cut into thin rounds-waxy new potatoes are best for this recipe
Only firm potatoes should be used
2 lb. (1 kg) myzithra cheese
4 lb. (2 kg) long, narrow, dark-skinned zucchini,
cut into rounds just less than about 1/4″ (0.5 cm) thick
1 tbs. dried mint, salt and pepper
1/2 recipe thicker fyllo pastry, sesame seeds
Brush a large pie form with olive oil, then divide the potatoes, zucchini and myzíthra into five portions each and begin to build up layers using the portions in the following order: potatoes, cheese (sprinkle the layer with mint), and zucchini. Roll out the pastry into one piece less than 1/4″ (0.5 cm) thick and place on top of the final layer of zucchini.
Brush the pastry well with olive oil, mark it into squares, and sprinkle with sesame seeds. Bake at 350 F, 180 C, gas mark 4 for about 40 minutes.
The pastry should be quite well browned. Cut down through the marks to the bottom of the dish, then cover with a folded teacloth and leave to stand for 10 minutes, so that the steam can escape and soften the crust. Serves 6-8