Ingredients for the recipe

  • 2 kg zucchinis
  • 3 eggs
  • 200 gr. yogurt
  • 200 gr. feta cheese
  • 100 gr. grated anthotyro cheese
  • 1 bunch of dill
  • Half a bunch of fresh onions
  • 1 onion
  • 10 mint leaves
  • Extra virgin olive oil
  • 2 tablespoons of semolina
  • Tsikoudia
  • Salt, pepper

Recipe preparations

In a basin we add the flour and in the center the water, the tsikoudia, the olive oil, the salt and the pepper. Knead little by little and add water if needed.

Cover the dough with a towel and let it rest for half an hour.

Grate the zucchini and salt it a little. Finely chop the dry onion and the fresh onion and sauté them in a little of olive oil.

Squeeze the zucchini with your hands to remove the liquids and add it to the pot. Deglaze off after 5 minutes and remove from the heat to cool the mixture. Then add the cheeses, eggs, dill and mint finely chopped and add the semolina and salt carefully because we also have salt in the cheeses.

We open the phyllo and place in a baking pan. Put a second phyllo on top of the other, placing olive oil in between. Pour the filling and close on top with one more phyllo.

Carve and bake at 180 for 50 minutes to 1 hour. Cut after it cools down.