HANIOTIKO BOUREKI – TRADITIONAL Cretan POTATO AND ZUCCHINI PIE FROM CHANIA

Experience the authentic flavors of Crete with this traditional Haniotiko Boureki, a layered potato and zucchini pie from Chania. This savory Greek dish features creamy cheeses, fresh herbs, and tender vegetables baked to a golden crust. Adapted from a cherished recipe with local twists, it’s perfect for picnics, family dinners, or summer holidays on the island.

🕒 Prep Time: 20 min

🍳 Cook Time: 1 hr 15 min
🍽️ Yields: 6-8 servings

Ingredients

750 g starchy white potatoes
500 g young zucchini
150 g feta cheese (or goat/sheep telemea)
200 g Manouri cheese (or ricotta as substitute)
100 g semi-hard cheese (fermented sheep cheese like Horezu or Graviera)
2 sprigs fresh mint, finely chopped
¼ bunch fresh parsley, finely chopped
100 g Greek yogurt
100 ml milk
1 large egg
6 tbsp olive oil
70 g all-purpose flour
2 tbsp sesame seeds
Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Yogurt Mixture

In a bowl, whisk together the Greek yogurt, milk, egg, and a pinch of salt. Set aside.

2. Prepare the Herbs and Cheeses

Finely chop the mint and parsley.
Slice the feta and Manouri cheeses.
Grate the semi-hard cheese.

3. Prepare the Vegetables

Peel the potatoes and slice them thinly. Sprinkle half of the flour over the potatoes and toss to coat evenly.
Clean the zucchini and slice equally thin (using a medium setting on a grater or a sharp knife). Sprinkle the remaining flour over the zucchini and toss to coat.

4. Assemble the Pie

Preheat your oven to 180°C (350°F). Line a 28 x 18 cm baking dish with parchment paper, extending the paper up the sides if possible.
Spread a layer of potato slices in the dish, slightly overlapping. Season with salt and pepper.
Add a layer of zucchini slices, slightly overlapping. Season again with salt and pepper.
Sprinkle half the grated semi-hard cheese over the zucchini.
Arrange half of the sliced cheeses (alternating feta and Manouri), spacing them slightly—not a compact layer.
Scatter half of the chopped herbs over the cheeses.
Drizzle 3 tablespoons of olive oil evenly over the layers.
Pour half of the yogurt mixture evenly on top.
Repeat the layers: potatoes, zucchini (seasoning each layer), then crumble the remaining semi-hard cheese to cover the surface more compactly this time.
Sprinkle the remaining herbs.
Drizzle the remaining 3 tablespoons of olive oil and pour the rest of the yogurt mixture evenly over the top.
Sprinkle sesame seeds generously across the surface.
Cover the baking dish with aluminum foil.

5. Bake the Pie

Bake covered for 30 minutes at 180°C (350°F).
Remove the foil and press down gently with the back of a spoon to level the top surface, creating a flat crust appearance.
Continue baking uncovered for 45 more minutes until golden and firm.
Test doneness by inserting a sharp knife in the center; it should glide in easily without liquid pooling at the base.

6. Cool and Serve

Let the pie cool completely before slicing into cubes.
It can be enjoyed warm, but cooling helps the layers set firmer for easy serving—ideal for picnics or packed lunches.

💡 Tips

Using thin, even slices ensures uniform cooking and soft texture.
The combination of cheeses balances creaminess and acidity—don’t skip the feta for its sharpness.
Cooling before slicing allows neat, sturdy pieces that hold their shape.
Serve with a fresh green salad or tzatziki for a complete Greek meal.

🎉 Perfect For

Authentic Greek island dining at home
Picnic or outdoor lunches
Light family dinners or brunches

📝 Final Thoughts

Haniotiko Boureki from Chania is a delicious celebration of simple ingredients elevated by traditional Greek flavors. This layered potato and zucchini pie combines creamy Manouri and feta cheese with fresh herbs and a crisp crust, offering a comforting yet refreshing dish perfect year-round. Whether you’re dreaming of Crete or craving something new, this recipe brings the island’s heart to your kitchen.