Crustless Zucchini Pie
A delicious take on a traditional Greek recipe. I find phyllo pastry can be quite difficult to work with so this is a great alternative. It keeps well and is perfect to pop in your lunch box or take with you on a picnic.
1 kilo zucchinis
Handful of Fresh Mint
Handful of Fresh Dill
400 g Feta Cheese
Lemon Zest, of 1 Lemon
200 g Strained Yogurt
120 g All-purpose Flour
2-3 Tablespoons Sesame Seeds
Preheat the oven to 180°C (350° F) set to fan.
Lay a dish towel or muslin cloth into a collander and place on top of a large bowl. Grate the zucchini with the large holes of a box grater. Add a pinch of salt and squeeze the towel well to drain as much liquid as possible.
Put the zucchini into the bowl and add finely chopped mint, dill, salt, pepper, feta, eggs, lemon zest, a dash of olive oil, and mix them well with a serving spoon.
Then, add the flour and mix just until it is incorporated.
Grease a 30 cm ovenproof baking dish with oil and sprinkle with half of the sesame seeds. Then, spread the mixture into the dish. Add the remaining sesame seeds.
Bake for 40 to 45 minutes.
Serve with a side salad and some fresh bread.