Prep. Time 15′ Baking Time 45′ Serves 12
Ingredients
- 700 grams tender zucchinis (preferably first of the season)
- 10-12 fresh green onions
- 2 small tender leeks
- 3/4 cup olive oil
- 6 eggs, separated into yolks and whites
- 1 cup milk
- 1 ½ cups all-purpose flour
- 3 tsp baking powder
- 1 cup anthotyro cheese (or ricotta as a substitute)
- 2 cups crumbled feta cheese
- 1 cup grated kefalotyri cheese
- 1/2 bunch finely chopped dill
- 1/2 bunch finely chopped parsley
- Salt
- Freshly ground pepper
- 2 tbsp cornflour for the baking dish
- A little olive oil for the baking dish
Instructions
- Thoroughly wash and dry all vegetables that will be used.
- Finely chop the zucchinis and fresh green onions separately, and then finely chop the leeks.
- In a skillet, heat the olive oil over medium heat and add the leeks and fresh green onions. Let them soften for about 10 minutes.
- Add the zucchini. Allow it to cook and absorb its juices.
- Set aside to cool for 5-6 minutes.
- In a large bowl, combine the sautéed vegetables, egg yolks, milk, flour, baking powder, cheeses, herbs, salt, and pepper.
- Mix well to combine.
- In a stand mixer with a whisk attachment, beat the egg whites into soft peaks for about 2 minutes.
- Gently fold and mix the beaten egg whites into the rest of the ingredients.
- Pour into a well-oiled rectangular, ovenproof dish.
- Bake the pie in a preheated oven at 170°C for 45 minutes until it turns slightly golden and sets.
- Allow to cool before slicing and serving.
Enjoy!
Source: Argiro Barbarigou
