KOLOKITHOPITA – CRUSTLESS ZUCCHINI PIE

• 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.

Tips:

• 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.