Twisted Zucchini Pie

Ingredients

• 6 – 8 home made pastry sheets
• 1½ kg of ground zucchini
• 2 dry round onions
• 6 beaten eggs
• 250 g of feta crumbs
• 1 teacup of sour frumenty
• 1 bundle of finely cut dill
• 1 tea cup of oil
• salt
• pepper

Directions

1. Grind the zucchini from the night before and let them on the strainer to lose their water.
2. Sauté the onions in a deep frying pan with two spoonfuls of oil.
3. We boil them in low fire for 5 minutes.
4. We mix the zucchini with the eggs, feta, onions, dill, 3 – 4 spoonfuls of oil and salt, all in a pot. Finally, we add the frumenty and the pepper.
5. Spread one sheet on a flat surface, oil it with a brush and spread 4 – 5 spoonfuls of the zucchini mix vertically.
6. Wrap it in a roll and put it along the diameter of the baking pan.
7. Do the same on the rest of the sheets and put them in the pan around the edges, circling towards the center.
8. Bake the pie at 180°C for about an hour.