RECIPE EXECUTION:

We cut the potatoes and zucchini into very thin slices, we put them in a bowl and we add salt and pepper. We oil the baking pan with a brush and we spread a sheet of frozen puff pastry.  We make sure that the puff pastry covers the sides of the pan, so that we can lock there the stuffing. Due to the fact that the puff pastry has elasticity, we stretch it slightly to cover the walls of the baking pan. We spread half of the potatoes, we sprinkle with a little flour. We spread half of the zucchini, we sprinkle with a little flour. We spread half of the xynomizythra cheese and half of the anthotyro cheese. We repeat the process of layers with the rest of the ingredients as we have already done it: potatoes, flour, zucchini, flour, cheeses.

In a bowl, we beat the olive oil with the eggs, the yoghurt, the remaining flour and the mint. We add salt to the mixture. With this mixture, we pour the boureki. We cover with the second cold puff pastry and we pinch the edges to stick the two sheets.  With a sharp knife, we scratch the
surface of the puff pastry in order to avoid water vapors. We brush the surface with a little oil and we sprinkle with sesame seeds. We bake in a well-preheated oven at 220° C using the upper and lower heat element, on the last rack or at 200° C with air, on the middle rack. After the first 10
minutes of baking, we lower to 180° C or 160° C, respectively, and we continue the baking process until the surface is brown and the pie can be peeled off the base of the baking pan. Total baking time is 1 hour. Serve the Chaniotiko Boureki hot at room temperature.