Name: Griddle zucchini pie with feta
Prep time: 30 min
Cook time: 10 min
Yield: 4–5
Ingredients: 125 g rustic flour; 125 g all-purpose flour; ½ tsp salt; 1 tbsp white vinegar; 60 ml olive oil; 125 ml lukewarm water; 1 medium zucchini, grated and well-drained; 100 g feta cheese, crumbled; 1 tsp dried mint; Freshly ground pepper; 1½ tbsp olive oil per pie; ½ cup olive oil (for brushing pies and pan); 1 tbsp honey

Griddle zucchini pie with feta

Servings

4–5

Preperation

30 minutes

Cooking

10 minutes

Waiting

30 minutes

In a bowl, mix both flours, salt, olive oil, vinegar, and water. Knead into a soft, pliable dough.

Cover with a towel and let it rest for 30 minutes.

Divide the dough into 4–5 balls. Roll each into a thin sheet on a floured surface.

In another bowl, mix zucchini, feta, mint, and pepper.

Brush each dough sheet with 1 tbsp olive oil, place 2 tbsp of filling in the center, and fold inward (right & left, then top & bottom). Trim uneven edges.

Heat a non-stick pan well, lower heat, add 1 tsp olive oil, and cook pies for about 10 minutes, flipping often until golden.

Serve warm. Optionally, drizzle with honey.