This delicious pie is very easy as it self crusts, so no need to worry about pastry. It is perfect for any occasion and it uses a lot of zucchinis.
Serves 8
1kg zucchini, coarsely grated
1 small onion, coarsely grated
1 tsp salt
4 eggs, lightly beaten
200g greek yoghurt
1 tsp baking soda
50ml olive oil, plus extra for greasing
1 tsp dried oregano
2 Tbsp fresh parsley, chopped
1 Tbsp fresh dill, chopped
200g cornflour, plus extra for dusting tin
200g feta cheese, crumbled
Cracked pepper
Method
Begin by coarsely grating the zucchinis and onion, place in a colander, over a bowl, sprinkle with salt and massage through. Allow to sit for 30 minutes.
Lightly oil a deep sided 20x20cm dish. Dust with cornflour, shake out excess.
Squeeze out excess moisture from the zucchini and onions, place into a medium sized mixing bowl.
Add the eggs and mix to combine.
Mix the yoghurt with the baking soda and add to the above mixture. Stir to combine.
Add the olive oil, herbs and cornflour and mix gently to combine.
Crumble in the feta, and a few grinds of pepper. Stir gently to finish.
Pour into prepared tin, even out and bake in the middle of the oven at 180degC for 30-40 minutes or until golden and firm to the touch.
Cool slightly before eating.
