Layered Pumpkin and Cheese Gratin Squares (Boureki)

Cretan boureki

Layered Pumpkin and Cheese Gratin Squares (Boureki)

Cretan boureki, topped with mizithra cheese.Dimitris Alvanos

In Crete, boureki is a rich, layered dish typically consisting of potatoes and squash, often topped with a generous amount of cheese before baking. Boureki may be eaten at room temperature, but it is especially irresistible when the cheese is still warm.

What You Will Need

Layered Pumpkin and Cheese Gratin Squares (Boureki)
Boureki cut from a traditional Cretan gratin may be eaten at room temperature, but they are especially irresistible when the cheese is still warm.
Yield: serves 4-6
Time: 1 hour, 15 minutes

Ingredients

  • 4 12 lb. russet potatoes, peeled and thinly sliced
  • 3 sugar pumpkins or small butternut squash (1¼ lb.), peeled and thinly sliced
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tbsp. plus 1 tsp. all-purpose flour
  • 14 cup finely chopped fresh mint
  • 2 lb. mizithra cheese (4 cups), or substitute 10 oz. sheep’s milk feta and 12 oz. sheep’s milk ricotta, blended in a food processor and drained overnight in a fine strainer
  • 34 cup extra-virgin olive oil

Instructions

  1. Preheat the oven to 375° and set a rack in the center. In a large bowl, add the vegetables, salt, and pepper. Add the flour and mix well.
  2. In a 9x13-inch baking dish, spread the vegetables in an even layer. Sprinkle the mint on top, followed by the cheese. Drizzle with the olive oil.
  3. Bake until browned on top and the vegetables are very tender when poked with a knife, 40–45 minutes. Serve immediately or let cool to room temperature and cut into squares.