Zucchini's pie with Dry Anthotyros, Traditionally Cretan Cheese & cherry tomatoes

INGREDIENTS

For round pan 40cm.

1/2 kg crust

1 kg zucchini's 

2 spoonfulls olive oil

2 fresh onions finely chopped

3 spoonfulls dill finely chopped

2 whisked eggs

300gr Dry Anthotyros Kalogeraki

150gr Traditionally Cretan Cheese Kalogeraki

salt, pepper

1/2 tea cup olive oil

8-10 cherry tomatoes

 

IMPLEMENTATION

Wash and dry well zucchinis then grate them add salt and set aside in order to wither for 30' to 1 hour.

At the same time add a bit of salt in fresh onions and rub them with hands.

Then squeeze the grated zucchinis to extract all water. Add them in a big bowl together with fresh onions, the dill, the whisked eggs, a bit of pepper and stir gently to mix them all together (with a spoon).

Add the Dry Anthotyros Kalogeraki (cut with hands in big pieces) in the mixture too.

Coat with olive oil a pan and put 4 pieces of crust on bottom (the pieces of crust will be sticking out of the pan). Spingle with olive oil and then add another 4 pieces of crust each one crumbled  (in order to have a fluffy pie). Add with a spoon the mixture of zucchinis in the center. Add on top the cherry tomatoes cut in halfs.

On top add 4 more crust pieces crumbled, springle with olive oil as well as water (to have a crunchy pie) and before your turn inside the crust pieces arounnd the pan add Traditionally Cretan Cheese Kalogeraki in big pieces, turn inside the crust pieces to cover the cheese, incise the pie in triangles in order to allow a better baking.

Bake in a preheated oven 180C until the crust gets a nice golden color.

When ready, take off the oven immediately in order to keep it crunchy.

Set aside for a couple of minutes and then serve. Enjoy!