Prep. Time 15′     Baking Time 45′      Serves 12


  • 700 grams tender zucchinis (preferably first of the season)
  • 10-12 fresh green onions
  • 2 small tender leeks
  • 3/4 cup olive oil
  • 6 eggs, separated into yolks and whites
  • 1 cup milk
  • 1 ½ cups all-purpose flour
  • 3 tsp baking powder
  • 1 cup anthotyro cheese (or ricotta as a substitute)
  • 2 cups crumbled feta cheese
  • 1 cup grated kefalotyri cheese
  • 1/2 bunch finely chopped dill
  • 1/2 bunch finely chopped parsley
  • Salt
  • Freshly ground pepper
  • 2 tbsp cornflour for the baking dish
  • A little olive oil for the baking dish


  1. Thoroughly wash and dry all vegetables that will be used.
  2. Finely chop the zucchinis and fresh green onions separately, and then finely chop the leeks.
  3. In a skillet, heat the olive oil over medium heat and add the leeks and fresh green onions. Let them soften for about 10 minutes.
  4. Add the zucchini. Allow it to cook and absorb its juices.
  5. Set aside to cool for 5-6 minutes.
  6. In a large bowl, combine the sautéed vegetables, egg yolks, milk, flour, baking powder, cheeses, herbs, salt, and pepper.
  7. Mix well to combine.
  8. In a stand mixer with a whisk attachment, beat the egg whites into soft peaks for about 2 minutes.
  9. Gently fold and mix the beaten egg whites into the rest of the ingredients.
  10. Pour into a well-oiled rectangular, ovenproof dish.
  11. Bake the pie in a preheated oven at 170°C for 45 minutes until it turns slightly golden and sets.
  12. Allow to cool before slicing and serving.


Source: Argiro Barbarigou