CHANIOTIKO BOUREKI: Cretan Zucchini and Potato Pie with Goat Cheese and Fresh Mint

Cuisine & Diet: Dairy, Gluten-free, Greek, Mediterranean, Passover, Shabbat, Shavuot, Vegetables, Vegetarian

Class Format: 1-DISH VIRTUAL PRIVATE COOKING LESSON ($150/individual household; $30 for each additional household signing in)

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GENERAL INGREDIENTS:
Russet potatoes
Zucchini
Kosher or sea salt
Black pepper
Dried oregano
Fresh mint leaves
Extra virgin olive oil
Ricotta cheese
Goat cheese
Kasseri, Gruyere, or Parmesan cheese

EQUIPMENT:
Measuring cups and spoons
Cutting board and large chef’s knife
Large colander, for draining zucchini slices
9 x 13-inch baking pan (ceramic or glass preferred)
1 large sheet of parchment paper, for covering pan while baking
Mandolin or food processor (fitted with the slicing disk) for slicing potatoes and zucchini rounds
3 medium mixing bowls
2 large mixing spoons