3 large potatoes, peeled and sliced 1/4 inch thick
3 zucchinis. sliced 1/4 inch thick
1 cup of ricotta cheese, strained
1 cup crumbled feta cheese
2 tablespoons chopped sundried tomatoes (about 5-6 tomatoes)
1 cup shredded parmesan or kefalotiri
1 cup extra virgin olive oil
1/2 cup whole milk
1/2 cup chopped fresh mint leaves
salt and freshly ground pepper to taste
a pinch of crushed red pepper flakes
How to strain ricotta cheese:
Place the whole milk ricotta cheese in a cloth (cheesecloth, clean bandana, pillowcase...) and put it in a mesh strainer. Place the strainer with the cheese over a bowl to catch the liquid. Leave it in the refrigerator for 1 hour or overnight. Discard the liquid.
Preheat your oven to 375 degrees.
Put the sliced potatoes in a large bowl and drizzle 1/4 cup of olive oil over them. Season well with salt, black pepper and crushed red pepper flakes and mix well with your hands so that they are all coated with oil and seasoning.
Do the same in another bowl with the zucchini slices.
Combine the strained ricotta with the crumbled feta in another bowl and mix well.
Lightly oil a 10 x 2 inch pie baking dish. Line the bottom with a layer of potatoes. Sprinkle half of the parmesan and 1/2 of the sundried tomatoes on top. Cover with a layer of zucchini slices. Season with some freshly ground pepper if you like. ( I love pepper!) Top it with half of the ricotta and feta cheese mixture. Sprinkle half of the chopped mint over the cheese.
Repeat the sequence once more ending with the ricotta and feta mixture on top. Put the final layer of chopped mint under the ricotta so that it wont burn.
Pour the milk and remaining half cup of olive oil over the boureki (gratin).
Cover with foil and place the pie dish on a half sheet baking tray to catch the liquid and oil that may spill while cooking. Bake covered fro 1 hour and 35 minutes. Remove the foil and bake uncovered for another 35 minutes or until the cheese is golden brown and a knife inserted in the center comes out easily. This will indicate that the potatoes are cooked.
Remove it from the oven and allow it to rest and cool for at least 20 minutes before eating. This will allow it to reabsorb it's liquids. Greeks enjoy eating this slightly warm or at room temperature. Enjoy!!