Prep. Time: 10′    Baking Time: 50′     Serves 10pcs


  • 5 boiled potatoes
  • 4 tender medium-sized zucchinis
  • 2 dried onions
  • 4 finely chopped fresh onions
  • 1 clove of garlic
  • 6 eggs
  • 3 cups of milk
  • 1 ½ cups all-purpose flour
  • 1/2 cup olive oil or melted butter
  • 1 cup cooked ham, finely chopped
  • 1 cup Gruyere cheese, grated
  • 1 cup hard feta cheese, grated
  • 1/2 bunch fresh mint, finely chopped
  • 4 tbsp chives, finely chopped
  • Salt
  • Pepper
  • 6 full tablespoons breadcrumbs


  1. Boil the potatoes until their tender.
  2. Clean and mash them with a fork or grate them coarsely.
  3. Grate the zucchinis.
  4. Finely chop the onion, fresh onions, and garlic.
  5. In a bowl, beat the eggs and mix them with the milk.
  6. Season with salt and pepper, add the olive oil, cheeses, ham, and mix.
  7. Add the flour, but don’t mix too much from the moment you add it.
  8. Add the vegetables and herbs.
  9. Grease a 24×35 cm baking dish, sprinkle with half the breadcrumbs on the bottom the tray.
  10. Spread the mixture on top evenly, and sprinkle the remaining breadcrumbs on the surface of the mixture.
  11. Bake in a preheated convection oven at 180º C on the lower rack for about 50 minutes or until the surface is golden brown and a crispy crust forms.
  12. Let it cool for 10 minutes and cut into pieces.


Source: Argiro Barbarigou