Inspired by the traditional zucchini and potato Haniotiko Boureki (boureki from Chanea, Crete) the renowned Boston chef created and demonstrated this lighter, brilliant version during our glorious Oldways trip to Crete, two years ago.
3 pounds (1 ½ kilo) russet potatoes peeled and thinly sliced
One butternut squash, about 2 pounds (1 kilo) peeled and thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
2 tablespoons dried mint, or about ½ cup packed fresh mint leaves
2 pounds (1 kilo) feta cheese, crumbled
½ cup fruity olive oil
Preheat the oven to 375 F (200 C).
In a large bowl add the potato slices, squash, salt, pepper and flour and toss well.
Line a 9 X 13-inch (23 X 33 cm) baking dish with parchment paper and spread the vegetables in an even layer, pressing them so that no gaps remain, then sprinkle with the mint, pour over the olive oil and sprinkle with the cheese. You can also make boureki in 6 or 8 individual baking dishes.
Bake in the middle of the oven for about 45 minutes until the top browns and the vegetables are soft as you poke with a knife.
Serve immediately or let cool to room temperature before cutting to serve.