Crustless Pie with Leeks & Feta

Method

1. 1

   Preheat oven to 180°C fan.

2. 2

   Salt the grated zucchini lightly, let it sit for 10 minutes, then squeeze very well.

3. 3

   Sauté the leek and spring onions in a little olive oil for 3–4 minutes. Add the carrots and cook for 2 minutes more. Add the zucchini for another 1–2 minutes. Let cool slightly.

4. 4

   Add the feta, parmesan and dill to the vegetable mixture.

5. 5

   In another bowl whisk the eggs, yogurt and olive oil with a hand mixer until the mixture becomes light and fluffy.

6. 6

   Add the flour, semolina, baking powder and baking soda. Mix until combined.

7. 7

   Fold in the vegetable mixture.

8. 8

   Transfer to a lightly oiled 22 cm tin. Top with extra feta and olive oil.

9. 9

   Bake for about 45 minutes on 180°C fan until golden and set in the center.

10. 10

    Let it rest before slicing.