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Whipped Feta Boureki (Zucchini, Potato & Cheese Gratin)

Let’s kick things up a notch with this week’s ‘If you have a kitchen, you’re a cook’ recipe for Whipped Feta Boureki (Zucchini, Potato & Cheese Gratin)

Don’t let the piping intimidate you, give it a go! And hey, making a mess is half the fun. Get the recipe below 👇



  • 200g Greek feta cheese
  • 2 egg yolks
  • 100g Greek yoghurt
  • ¼ cup flour


  • 2 large zucchini, sliced into 3mm discs (we used yellow & green zucchini)
  • 2t salt
  • 3 large potatoes, peeled and sliced into 3mm thick discs
  • 4T olive oil, divided
  • 2t oregano
  • 1t black pepper
  • 250g ricotta
  • 1 white onion, chopped
  • 10g mint, chopped
  • 15g parsley, chopped                                                                                                                                                                                      

Preheat your oven to 180 °C.

MAKE THE WHIPPED FETA: Add all the ingredients to the bowl of a high-speed blender and blitz to a smooth paste. Scoop the mixture into a piping bag, push down and seal. Set aside in the fridge while you prepare the filling.                                                                                     

PREPARE THE ZUCCHINI FILLING: Place the sliced zucchini in a colander and sprinkle with the salt. Set aside for 1 hour to drain. The salt will drain the zucchini of excess water, so the gratin does not become watery. Pat the pieces dry with kitchen towel. Combine the zucchini and the potatoes in a large bowl. Pour over 2T of the olive oil, oregano, black pepper and ricotta and toss gently to coat. In a separate bowl, combine the chopped white onions, mint and parsley and mix together.

In a heat-proof casserole dish or Dutch oven, lay down half the potato and zucchini mix and sprinkle over half the onion/ parsley/mint mixture. Repeat the zucchini and onion layer as before. Drizzle over the remaining 2T olive oil.

Pipe over the whipped feta mixture. Cover with aluminium foil. Place on the centre rack of the preheated oven and bake covered for 1hr 30 minutes. Remove the foil and bake uncovered for an additional 25-30 minutes until the whipped feta is golden brown and the potatoes are tender.

Remove from the oven and serve.    

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