Get ready to embark on a culinary journey that will make your kitchen smell like a traditional Cretan home! This mouthwatering Boureki Pie is not just a recipe—it's a slice of Mediterranean magic that combines crispy phyllo, creamy cheeses, and fresh mint into a dish that will have your family and friends begging for seconds. Imagine a golden, flaky pastry hiding a luxurious cheese filling that melts in your mouth, bringing the sunny flavors of Greece right to your dining table.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Cretan
Serves: 6 servings
Ingredients
- 1 package phyllo dough
- 2 cups ricotta cheese
- 1 cup feta cheese, crumbled
- 1/2 cup fresh mint, chopped
- 3 eggs
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the Boureki pie cooks evenly and gets a nice golden color.
- In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, and chopped fresh mint. Stir until well mixed.
- In a separate bowl, beat the eggs and then add them to the cheese mixture. Season with salt and pepper to taste. Mix everything thoroughly until you have a smooth filling.
- Take the package of phyllo dough out of the refrigerator and carefully unroll it. Keep the phyllo covered with a damp kitchen towel to prevent it from drying out while you work.
- Grease a 9x13 inch baking dish with a bit of olive oil. Lay down the first layer of phyllo dough, brushing it lightly with olive oil using a pastry brush. Repeat this process, layering about 5 sheets of phyllo, brushing each sheet with olive oil.
- Once you have your base layer, pour the cheese and egg filling evenly over the phyllo. Spread it out gently with a spatula to ensure an even layer.
- Continue layering phyllo on top of the filling, brushing each layer with olive oil. Use about 5-6 sheets for the top layer. Make sure to brush the final layer generously with olive oil for a crispy finish.
- Using a sharp knife, lightly score the top layer of phyllo into squares or diamond shapes. This will help the pie cook evenly and allow for easy serving later.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and crispy.
- Once baked, remove the Boureki pie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set a bit more.
- Serve warm or at room temperature, garnished with extra fresh mint if desired. Enjoy your delicious Cretan Boureki pie!
Tips
- Phyllo Dough Secrets: Keep your phyllo sheets covered with a damp towel to prevent drying out. Work quickly and gently to maintain their delicate texture.
- Oil is Your Friend: Don't be shy with olive oil! Generously brush each phyllo layer to ensure a crispy, golden crust that's both beautiful and delicious.
- Cheese Matters: Use fresh, high-quality ricotta and feta for the most authentic flavor. If possible, opt for Greek feta for a true traditional taste.
- Mint Magic: Fresh mint is key—avoid dried herbs. The bright, aromatic flavor elevates the entire dish.
- Cooling is Crucial: Let the pie rest for 10 minutes after baking. This helps the filling set and makes cutting much easier.Pro tip: This dish is perfect for make-ahead meals and tastes even better the next day!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 140mg
