Bazina / Kolokithopita without phyllo

Zucchini pita

Ingredients

• 3 cups grated and drained zucchini (from 5-6 medium zucchini, about 800 grams)
• 2 cups flour
• 5-6 spring onions or 1 large onion chopped
• 4 medium eggs or 3 large ones
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup feta cheese
• 1 cup gruyere or other yellow cheese
• 1 sachet of baking powder (3 tsp)
• Chopped parsley
• Optional: 2-3 tablespoons mint and chopped dill
• 1-2 tablespoons olive oil to grease the pan and the surface of the pie

Directions

1. Grate the zucchini and salt it. Leave it in a strainer for an hour and press it to remove as much liquid as possible. We measure three cups and put them in a bowl.
2. Finely chop the remaining green ingredients. Mix the cheeses in another bowl and the flour with the baking powder and pepper in another.
3. Beat the eggs with the olive oil in a mixing dish by hand or with a hand mixer.
4. Add the greens, cheeses, and flour, stirring by hand each time you add a mixture. Pour the mixture into a lightly oiled pan.
5. Put a spoonful of olive oil in your hand and press its surface to flatten it. Bake our pie in a preheated 180C for 60-65 minutes, until the surface is reddish and the bottom is baked.
6. Serve slightly warm or at room temperature