Zucchini pie
For the phyllo dough:
1/2 kg flour for all purposes
A pinch of salt
150gr oil
150gr raki
Water (as much as it takes for a flexible dough)
For the filling:
1 kg pumpkins
2 large onions
Half a bunch mint
Half a bunch parsley
300gr. feta cheese
2 eggs
1 cup sweet trachana (cracked wheat)
Zucchini pie
Wash the zucchini and cut the ends. Coarsely grate the zucchini and sprinkle with coarse salt. Leave in a sieve to drain the liquid for 2-3 hours. Clean the onions, grate and place in frying pan with a little water and oil to soften. Cool. Finely chop the mint and parsley and mix with the grated zucchini, onions, feta and the eggs. Roll out the dough into thin phyllo sheets. Oil the baking pan and place one lightly oiled sheet on the bottom and then another sheet. Sprinkle a cup of sweet trahana (cracked wheat) in the zucchini mixture to absorb the extra liquids and cover with two more layers.
Zucchini pie
Oil the pie, cut in squares, sprinkle with sesame seeds. Bake in a preheated oven at 220 C for about 45 minutes until the top has browned and the lower phyllo layer has dried.
