Courgette pie (Kolokithopitta)

About 5 medium courgettes (1 kg)

2 cups flour

½ cup milk

1 cup water

salt & pepper

2 eggs

250 g feta

About ½ cup olive oil or butter


Grate the courgettes, sprinkle with salt and let sit in a strainer about 20 minutes.

Preheat oven to 200-220 °C. Break the eggs into a large bowl, beat with the milk and add flour. Squeeze as much water as possible out of the courgettes and add to the mixture.

Put the oil or butter in a  large flat baking pan and place in the warm oven for a few minutes.

Finish mixing the batter: add pepper (extra salt probably not needed as the feta is salty) and enough water to make a batter the thickness of yoghurt.

Remove the pan from the oven and pour the batter onto the hot oil. Crumble the feta on top , and bake for about 30 minutes until well browned and crisp.

Serve with a salad as a main dish.