Zucchini pie from Ikaria

Ingredients

(For a 22cm round baking tray)

For the dough:

300gr fine semolina

150ml water

70ml olive oil

1 tablespoon ouzo

1 pinch of salt

Corn starch for the pastry

For the filling:

3 medium zucchinis, coarsely shredded

2 onions, finely chopped

5 scallions, finely chopped

4-5 tablespoons mixed spices (parsley, dill, mint, thyme, fennel)

200gr DELTA Complet Family Yoghurt 10%

2 tablespoons groats

For the frosting:

1 egg white

2 tablespoons DELTA Fresh Milk

Preparation:

Knead the ingredients for the flour until a smooth, pliable dough is obtained.

Cover and let it stand for an hour.

In a deep skillet, heat the oil and sauté the onions, scallions and zucchinis for 7-8 minutes.

Remove from the heat, add the spice mix, groats and yoghurt, and season with salt and pepper.

Sprinkle corn starch on your work bench and spread the dough to form a sheet 8-10cm larger in diameter than the baking tray.

Carefully spread the dough in the tray, add the filling, then fold the excess dough inwards to cover part of the filling.

Coat the pie with olive oil and bake in a preheated oven at 175°C for approximately 45-50 minutes.

Whisk the egg white with the milk and coat the pie when half of the baking time has elapsed.