The onion is finely chopped and sautéed in the oil.

The mince is added and mixed with the onion.

The tomatoes are grated and added to the cooking food with the salt, pepper and a little water, and are allowed to boil until very little liquid remains.

The zucchini are cleaned, sliced thinly and sprinkled with salt and pepper.

They are then covered with flour and a single layer is formed in a baking dish.

This layer is sprinkled with the grated myzithra, mint and a little finely chopped garlic.

A second layer is then added and then covered with the minced meat, followed by more of the cheese, mint and garlic and a third layer of zucchini. The surface is covered with two layers of phyllo.

Each of which is individually basted with butter. Squares are cut into the surface of the phyllo and the dish is laced in the oven to bake at low heat until the zucchini are cooked and the boureki acquires a rosy colour.