Zucchini and Cretan Cheese Pie With Nigella Seeds
Ready In: 3 hrs 30 mins
Serves: 6-8
Ingredients
- 2 kg zucchini
- 4 medium potatoes, peeled and thinly slices
- 2 kg soft fresh goat cheese or 2 kg sheep's milk cheese
- 300 g feta cheese
- 2 tomatoes, chopped
- 2 tablespoons of fresh mint, chopped
- 1 cup greek extra virgin olive oil
- 1 teaspoon sesame seeds
- 1 teaspoon nigella seeds
- salt
- pepper
Directions
- Thinly slice the zucchini.
- Place in a colander in layers, sprinkling each layer with salt.
- Let drain for several hours.
- Mix the drained zucchini with the thinly sliced potatoes in a large bowl.
- Add the tomatoes.
- Lightly oil a large baking dish.
- Spread one layer of potatoes on bottom of pan.
- Spread soft cheese on top.
- Cover with a layer of zucchini.
- Sift a thin layer of flour over the mixture and spread a little of mint and cheese.
- Repeat the procedure.
- Spread a final layer of cheese.
- Sprinkle the sesame on the top of the dish.
- Cook in a medium oven at 350F (170°C) for one and a half hours.
- Let cool slightly and serve.
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