Ingredients
- 250 g courgettes, grated
- 150 g butter
- 400 ml milk, preferably goat’s milk
- 3 large eggs
- 50 g sour trahana
- 300 g all-purpose flour
- 1 small bunch dill
- 300 g feta, crumbled
- 30 ml extra virgin olive oil
- Salt, freshly ground pepper
Tip
- In winter, the recipe can be made with yellow or orange pumpkin instead of courgettes.
Method
Step 1
Place the grated courgettes in a colander and sprinkle generously with salt. Leave them to release their excess moisture.
Step 2
Preheat the oven to 200°C using top and bottom heat. Grease the base and sides of a large baking tray with half of the butter and melt the remaining butter separately.
Step 3
In a bowl, combine the milk, eggs, melted butter, trahana and flour, mixing well with a whisk. Add the courgettes and finely chopped dill, season well with salt and pepper, and continue mixing.
Step 4
Spread the mixture evenly in the tray. Sprinkle the feta over the top and drizzle with the olive oil.
Step 5
Place the tray on the lowest rack of the oven and bake for 45 to 50 minutes. Allow it to rest for 10 minutes before cutting and serving, either warm or at room temperature.
Source: cantina.gr
