Boureki Chaníon — Cretan Zucchini-Potato-Mizithra Bake

Preheat your oven to 180°C. Lightly grease a 25x35 cm baking dish with olive oil.

Peel the potatoes and slice them thinly, about 2-3 mm thick. Slice the zucchini to a similar thickness. Finely chop the fresh mint.

In a large bowl, crumble the mizithra cheese. Add the chopped mint, eggs, and a good pinch of salt and pepper. Mix well to combine.

Arrange a layer of potato slices on the bottom of the prepared baking dish, overlapping slightly. Season lightly with salt and pepper.

Spread half of the mizithra cheese mixture evenly over the potatoes. Drizzle with some olive oil.

Place a layer of zucchini slices over the cheese mixture, overlapping. Season lightly with salt and pepper.

Spread the remaining mizithra cheese mixture over the zucchini. Drizzle with more olive oil.

Finish with a final layer of potato slices, overlapping. Drizzle generously with the remaining olive oil.

Bake for 60-70 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork. Let it rest for 10 minutes before serving.