Leafless boureki
ingredients for the recipe:
2 small zucchini about 200 g
1 medium potato about 240 g
1 small tomato about 160 g
A little finely chopped parsley about 10 g
300 gr mizithra cheese or feta cheese or a creamy cheese made from sheep and goat milk
140 gr goat milk
60 gr olive oil
3 g salt
A pinch of pepper.
Execute recipe:
Peel and cut the potatoes and zucchini into thin slices, put them in a bowl and add the salt, pepper, parsley, tomato cut into cubes, olive oil, milk, and mix well. Then add the mizithra cheese (not all, hold a little on top) spreading with your hand to go everywhere. Transfer it to the baking pan. Press the ingredients lightly, spread the rest of the mizithra cheese on top, put it in a medium oven for one and a half to 2 hours. If you use a clay pot as in the photo, press the ingredients enough to release the extra liquids because not all the liquids of the recipe will come in. During baking, have a deep baking pan under the clay pan with a little water so that the liquids that the clay will release into the oven do not fall.