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Ingredients 02
  • 1 1/2 kg of medium zucchini

  • 1 kg medium sized potatoes

  • 1 of cheese (mezithra)

  • 1 large, ripe tomato, grated

  • 4 tablespoons flour

  • 1 bunch mint

  • 1 cup olive oil

  • Salt, pepper

For the dough
  • 1/2 kg flour
  • 1 glass olive oil
  • 1 teaspoon salt,
  • a little raki (tsikoudia)
  • water for a moderate dough


Knead, pretty, leaf, stirring all the dry ingredients to liquid and only homogeneous, let it rest. Cut the zucchini into slices of medium thickness and the potatoes a little thinner and season. Add the mint, the cheese olive oil. Mix well to go our materials everywhere. Roll out the dough, making two leaves moderately thick and oil the pan. Spread one sheet, drizzle with olive oil and lay the potatoes first, then the pumpkins and top sprinkle with two tablespoons of flour. We follow the same procedure until all our materials. Finally add the tomatoes and cover with the second sheet. Wet the dough with a little water and sprinkle with white and black sesame. Bake at 180 degrees in preheated oven for one and a half, about an hour until golden brown. Serve soon after you get it out of the oven.
When iced, it tastes magic.

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