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Vegetables should be cut into almost transparent slices.
Put them in a large bowl.
Season them well with salt and pepper.
Add the grated cheeses and the flour.
We mix everything together.
Place them in an oiled, long, narrow, large fireproof dish or on the kitchen baking tray.
Make a layer of chopped tomato and fresh mint.
Beat the eggs, yogurt and oil in a bowl.
Pour over the ingredients. Shake to get the mixture everywhere.
Cover with non-stick paper and aluminum foil and bake the bun for one hour at 180ºC on the resistances, in a well preheated oven.
Uncover the pan and let it cook for another 30′ until the surface is golden brown.
If you use the large kitchen pan, you need less cooking time since the surface of the food is larger.
Cretan bureki without foil, served cold or at room temperature.
But even hot as it trembles it is irresistible.
See others recipes from our beloved Crete!