Chaniotiko Boureki (Greek Potato, Zucchini, and Cheese Pie)

Process

1. NOTE: possibly too many courgettes, ended up with multiple layers of them
2. Potatoes:
   1. Mandoline 2-3mm thick
   2. Toss with the flour etc, ensuring no slices stuck together
   3. Toss with the oil
3. Courgettes
   1. Mandoline 2-3mm thick
   2. Toss with the flour etc, ensuring no slices stuck together
   3. Toss with the oil
4. Tomatoes:
   1. Freeze, then grate coarsely
   2. Allow excess water to drain away but no need to squeeze
5. Cheese
   1. Mix all of this together; should seem strongly seasoned at this point.
6. Assembly:
   1. Lightly oil the baking dish - large is fine, not extra-large.
   2. Layers - lightly pressing down as they are built:
      1. Half the potatoes, overlapping closely
      2. Some oil
      3. Half the tomato
      4. Half the cheese
      5. All of the courgettes
      6. Some oil
      7. Remaining tomato
      8. Remaining cheese
      9. Remaining potatoes
      10. Remaining oil
7. Baking:
   1. Cover tightly with foil
   2. Bake for 45 minutes at 180C
   3. Remove foil, press down again if necessary
   4. Bake for 30 minutes at 180C - until the potatoes are completely tender and the top is browned.
8. Allow to rest at least 30 minutes before portioning; will taste even better warm than piping hot.