Open - Faced Pie with Zucchini and Cheese

Open-Faced Pie with Zucchini and Cheese  “Limnos Baskets”

Ingredients  (for 6 people)
1 ½ kilograms of not-quite ripe zucchini, shredded/grated
3 eggs, beaten
3 small onions, finely chopped
Small bunch comprised of parsley, mint and anise (finely chopped)
150 grams “kalathaki” cheese of Lemnos
Salt, pepper and ½ teaspoon cayenne pepper
175 grams all-purpose OR whole grain wheat flour
½ cup olive oil


Use a large bowl to prepare our pie mix.  In the bowl place the zucchini, eggs, “kalathaki” cheese from Limnos, the chopped onions, aromas, salt and pepper and mix together thoroughly.  Continue to mix until it becomes consistent throughout.  Add in the flour and continue to mix and knead.  Evenly lay/spread out the mixture into a clear, pyrex pan, remembering to add a thin coat of olive oil to the base of the pan first.  Pour any remaining olive oil over the top of our mixture, and bake in preheated oven for about 55 minutes, or until golden brown.

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