Patty from Chania – Chaniotiko boureki
Prepare the pastry sheet: put the water, CRITIDA MESSARA 0.2 EXTRA VIRGIN OLIVE OIL, salt and wine in the flour and knead well. Cover the dough and leave it for about 30 minutes.
Cut the dough in two and roll out two mediumsized pastry sheets.
Lay one of them in a large oiled baking pan. Then add the potatoes, courgettes and mizithra in layers. Add some salt, pepper, mint, flour and kasseri over each layer. Beat the eggs with the milk and staka and pour them on top of the patty. Then pour the oil on top of it. Place the other pastry sheet on top, baste it with some CRITIDA PDO MESSARA 0.2 EXTRA VIRGIN OLIVE OIL and sprinkle with sesame. Cut the patty in square pieces and put it for 1-1 1/4 hour in the oven, which you have pre-heated at 180° C.
4 barley rusks (they are round)
4 ripe tomatoes
1/4 kilo fresh mizithra
salt if you want
1 tbsp CRITIDA EXTRA VIRGIN OLIVE OIL SEASONED WITH OREGANO