Courgette and Cheese Recipe traditionally baked in a stone oven in Germany
In a mixing bowl, combine all the wet ingredients to create the dough.
Gradually incorporate the flour while kneading until a soft dough forms.
Cover the dough with a towel and allow it to rest for approximately half an hour.
Slice the courgettes and potatoes into thin pieces.
Salt the slices and allow them to drain.
Preheat the oven to 160°C with the fan on.
Divide the dough into two portions.
Roll out one portion into a sheet larger than the pan.
Grease the pan and delicately line it with the dough sheet, ensuring it covers the walls as well.
Lightly dust the dough with flour.
Layer the potatoes evenly and sprinkle with a dusting of flour.
Spread the cheese mixture and add a layer of courgettes.
Sprinkle with flour before continuing with the cheese layers.
Repeat this process until all the ingredients are used up.
In a separate bowl, whisk together olive oil, yogurt, eggs, and season with salt and pepper.
Pour this mixture over the pie filling.
Roll out the second portion of dough to cover the surface of the pie.
Drizzle the top with olive oil and cut slits into the pie for venting.
Generously sprinkle sesame seeds over the top.
Bake the pie for approximately 1.5 hours until it's cooked through and golden.
For the dough
250 ml of water
50 ml olive oil
20 ml raki or tsipouro without anise
10 ml lemon juice
1 pinch of salt
480-500 g bread flour
For the filling
5 large pumpkins, 1 kg
100 g of flour
300 g xinomyzithra from Chania
250 g of anthotyro (fresh cheese)
200 g of grated graviera or kefalotiri.
2 tbsp chopped mint
400 g of yogurt
100ml olive oil
For the sprinkling