Greek pie is a delicious vegetable recipe with a lot of cheese. It can be eaten any time of the day –as a hearty breakfast, yummy snack or light main course with some salad. Watch the pie carefully as you bake it because you wouldn’t want to burn the bacon or overcook the egg and vegetables. Adjust the heat and the time as needed.
400g zucchini, sliced thinly
200g tomatoes, sliced thinly
1/4 cup olive oil
2 leeks, white part cut and finely chopped
250g Greek feta, crumbled
250g fresh ricotta
1/4 cup flour
1/2 cup chopped dill
3/4 cup chopped mint
8 eggs, lightly beaten
200g prosciutto slices
Put the zucchini in a medium sized bowl. Add a teaspoon of salt. Set it aside for 30 minutes. Rinse the zucchini in running water. Drain well and then pat them dry using paper towels.
Heat the oil in a small frying pan over medium heat. Cook the leeks for 8-10 minutes or until they become soft. Let it cool completely.
Preheat the oven at 180C and prepare a 22cm springform tin or round baking dish. Line the dish with the prosciutto and allow the edges to hang loose at the sides by 5cm. Place the zucchini, tomatoes and leeks into the pan or baking dish.
Next, combine the eggs, flour, mint and dill in a large bowl. Mix well until there are no more lumps. Add the feta and ricotta. Season it with salt and pepper. Stir.
Pour the egg mixture into the pan. Fold the hanging prosciutto over the top of the egg mixture. Bake it in the preheated oven for 30-45 minutes or until the pie is set and firm to the touch. Remove from oven and let it cool for 15-20 minutes. Remove from tin or slice before serving.
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