By Maria Zaloni

Published in the TML Magazine Issue 10, 2020

For the pie:
  • 1300 g zucchini
  • 160 g carrots
  • 550 g leeks
  • 2-3 tbsp olive oil
  • 3 tbsp parsley, chopped
  • 3 tbsp dill, chopped
  • 1 tbsp mint, chopped
  • 2 eggs
  • 400 g Feta crumbles
  • 120 g semolina, fine
  • 170 g milk
  • Salt and pepper (to taste)
  • 1⁄4 tsp nutmeg
  • 1 tsp olive oil
  • 1 tbsp ground oat flakes (or dry breadcrumbs)
  • 1 tbsp kefalotyri cheese (optional)
  • Peel off the carrots. Grate the zucchini and the carrots with the large holes of a box grater. Chop the leeks.
  • Mix the zucchini with 1⁄2 teaspoon salt. Place them into a strainer and let them strain for about 1 hour.
  • Meanwhile, place a non stick pan over medium heat. Add the olive oil and sauté the chopped leeks for about 10’ minutes.
  • After 1 hour, squeeze the zucchini to remove the extra water and transfer to a large bowl.
  • Add the leeks and all the remaining ingredients for the pie into the bowl, except the eggs.
  • Taste the mixture and season with some extra salt if needed.
  • Add the eggs into the bowl and mix to combine.
  • Grease a 32x22cm oval pyrex dish with 1 teaspoon olive oil and sprinkle with 1 tablespoon ground oat flakes. Then, spread the mixture evenly into the dish.
  • If using, season with 1 tablespoon kefalotyri cheese and bake in a preheated oven at 200°C for about 1 hour and 15’ minutes until the vegetables soften and the pie gets golden brown.
  • Depending on the size of the pyrex dish the baking time may vary.
  •  If the surface of the pie starts to get golden brown, but the vegetables need more time to soften you can cover with aluminium foil.


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