Courgette pie (Kolokithopitta)
About 5 medium courgettes (1 kg)
2 cups flour
½ cup milk
1 cup water
salt & pepper
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.