Zucchini and Ricotta pie

Stephania Mitsides


Preparation Time:

35 min

Cooking Time:

55 min


8 servings
Category:Breads & Doughs | Oven Dishes | Vegetarian

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Made with

Vegetable Bouillon Powder
Self Raising Flour 1kg
Plain Flour 1Kg


For the dough:

  •     ½ cup Mitsides Plain Flour (Farina "00")
  •     ½ cup Mitsides Self-Raising Flour
  •     ½ Tablespoon Baking Powder
  •     ⅓ cup unsalted butter
  •     ⅓ cup yoghurt (strained)
  •     ¼ teaspoon baking soda

For the filling:

  • 2 cups zucchini, cut in spirals
  • 2 eggs, beaten
  • ½ cup milk
  • 1 cup ricotta cheese
  • 1 cup regato cheese, grated
  • ¼ cup halloumi cheese, grated
  • 1 tsp Mitsides Vegetable Powder
  • 1 tsp dry mint
  • salt and pepper


  1. Preheat the oven to 180 °C and grease an oven proof tart dish (about 25cm diameter).
  2. Place all of the dough ingredients in the mixer and mix until a smooth dough is formed. Adjust flour and yogurt quantities, depending on whether the dough is too moist or too dry. Form the dough into a ball, cover with cling film and leave to rest for about 20 minutes.
  3. On a lightly floured surface, roll out the dough into a large thin circle. Line the tart dish with the dough pressing down. Trim excess dough from the sides.
  4. Place the zucchini spirals evenly at the surface of the pie.
  5. In a large bowl mix the eggs, milk, cheeses, mint, vegetable powder, salt and pepper. Pour on top of the zucchini and using a spatula or a spoon spread everything out.
  6. Bake in the middle of the oven for 45-55 minutes.

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