GREEK CRUSTLESS ZUCCHINI PIE "SFOUGATO"

Greek Crustless Zucchini Pie

Provided by Maria *

Time 25m

Number Of Ingredients 12

6 medium zucchini, shredded & squeezed
4 eggs, beaten
5 green onions, diced
5 Tbsp fresh mint, finely chopped
5 Tbsp fresh parsley, finely chopped
5 Tbsp fresh dill or fennel, finely chopped
1 c feta cheese, crumbled
1/2 c kefalotyri or substitute with pecorino, shredded
2 1/2- 3 Tbsp a/p flour
olive oil for greasing baking pan
1-2 Tbsp breadcrumbs for bottom of baking dish
salt & peper

Steps:

1. Preheat oven at 350*
2. In a large bowl combine the shredded & squeezed zucchini, eggs, gr. onions, herbs, 2/3 of the cheese,, salt (seeTip2) and pepper. Sprinkle the flour and mix ( I usually use my hands)
3. With olive oil grease a 9 inch round baking pan, pie plate or quiche plate. Sprinkle the breadcrumbs over the oil and then pour the eggs & cheese mixture into the dish. Level the top with the back of a spoon and scatter the remaining cheese & bake in preheated oven for 45-50 minutes. After 25 minutes cover with aluminum foil. Allow to cool before cutting in triangles, like pie pieces. and serve. hot or cold.
4. TIP:1 Place the shredded zucchini in a colander and squeeze out all the liquid. Whenever I use shredded zucchini in a recipe I always do this trick/ step a day before cooking/ using. TIP2;; When using Feta cheese make sure it isn't too salty. It it is then don't add salt to the other ingredients.