Griddle zucchini pie with feta

For the Dough

125 g rustic flour 125 g all-purpose flour ½ tsp salt 1 tbsp white vinegar 60 ml olive oil 125 ml lukewarm water

For the Filling

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

For Cooking

½ cup olive oil (for brushing pies and pan)

For Serving (optional)

1 tbsp honey

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.