The Ultimate Summer Squash Summer Dish
Thin layers of summer squash, zucchini, and potatoes layered with cherry tomatoes, homemade ricotta, and fresh mint, encased in sesame-encrusted filo.
This make enough to fill for one 13-15” long rectangular baking dish, which is enough for 6 large pieces or servings. Store leftovers in the fridge for up to 3 days. It reheats well, and is good at room temperature too.
You may adjust the recipe to suit your needs.
Ingredients:
For the filo:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil
4 tablespoons tsikoudia, or vodka
1/3-1/2 cup of water (to make a soft dough)
For the veggies & filling:
1 pound (16 ounces, 2 cups) of ricotta
1/4 pound (4 ounces, 1/2 cup) feta
zest of 2 lemons
1 large bunch mint leaves
1 pint cherry tomatoes
1/2 cup of olive oil
1.5 pounds yukon gold potatoes, peeled and sliced 1/8” thick on a mandolin (or other thin skinned potato)
1.5 pounds summer squash, sliced 1/8“ thick on a mandolin
1.5 pounds zucchini, sliced 1/8” thick on a mandolin
salt & pepper to taste
1 egg (for egg wash)
4 tablespoons sesame seeds (for topping)
Special equipment:
Mandolin, or slicer. You can also use a knife, but it’s more difficult to get thin and even slices.
Method:
- Pre-heat oven to 350F.
- Make the crust first: In a bowl, mix together the flour and salt with your hands. Mix in the olive oil and enough warm water so all the flour is incorporated. Knead the dough on a lightly floured surface until it feels smooth. This will take about 5-10 minutes. Wrap the dough ball in plastic and let it sit at room temperature as you prepare the rest of the dish.
- In a bowl, mix the ricotta, feta and lemon zest together. Taste and mix in a little salt and pepper, as needed.
- Coat the bottom and sides of your baking dish with a few tablespoons of olive oil (reserve the remaining of the 1/2 cup of olive oil for later).
- Start your layering! Start with one layer of potatoes, randomly sprinkle torn mint sprigs and sprinkle with salt and pepper.
- Next, add a layer of zucchini, randomly sprinkle torn mint sprigs and sprinkle with salt and pepper.
- Next, add a layer of summer squash, randomly sprinkle torn mint sprigs and sprinkle with salt and pepper.
- Next, randomly dollop on teaspoons of the cheese mixture, cherry tomatoes, randomly sprinkle torn mint sprigs and sprinkle with salt and pepper.
- Repeat this process of building your boureki: potatoes, zucchini, squash, cheese/tomatoes, all with some mint leaves and all with a little salt and pepper seasoning.
- Keep builing your layers until you use all your ingredients.
- Pour over the rest of the 1/2 cup of olive oil over the top of all of your layers.
- On a lightly floured surface, roll out your filo crust, until it’s about 6“ larger than the baking dish dimentions (length and width). It should be about 1/8“ thick.
- Using a rolling pin, transfer the crust to the top of the boureki. Tuck all the edges in, between the filling and the edge of the baking dish.
- Use a knife to poke a hole or two in the top of the crust to let out steam.
- Brush the filo with your eggwash and sprinkle sesame all over the top.
- Place on a baking sheet (in case of liquid escaping), and bake in the oven for about 2 hours.
- Your boureki is ready when: potatoes are completely cooked, the crust is uniformely golden brown, most of the boureki’s liquid has evaporated.
- Let your boureki cool to almost room temperature before cutting into it. Slices can be reheated in an oven before serving. But it’s also good room temperature :)