A pie with no pastry that will make a fast and easy to serve first course plate, or a light lunch with a tomato salad.
Makes: 6 portions Preparation time: 10m Cooks in: 50m Ready in: 60m
6 medium courgettes, diced
1/3 cup OF olive oil
1 onion, finely chopped
4-5 scallions finely chopped
1 cup of chopped dill
½ cup of chopped mint
200gr. of yoghurt with 2% fat
1 cup of milk
1 cup of thickly grated graviera cheese
1 cup of hard feta cheese , in cubes
1 cup of self raising flour
salt and freshly ground pepper
Bring a good nonstick pan to heat and add half of the olive oil, the onion, the scallions and the courgettes . Season with salt and saute the vegetables until tender. Then pull the pan from the heat, add the dill and mint and stir.
Preheat the oven to 180oC. Whisk Into a bowl the eggs with the milk, the yogurt and the remaining olive oil. Add flour and stir. Again stir the mixture with the sautéed vegetables and grated cheese and season to taste.
Pour the mixture into a greased ovenproof dish or baking pan lined with parchment paper. Divide over it the cubes of feta and bake the pie in the preheated oven for about 40 minutes, until it gets golden brown.
Once the pie is cooled, cut into pieces and serve or transfer to plastic container for storage and transport.