3 tablespoons olive oil, plus more for the baking pan
¾ cup anthotyro cheese (can substitute ricotta)
½ cup plain Greek yogurt, plus more for garnish
1 cup ground oats (blend old-fashioned or quick-cooking oats in a blender or spice grinder)
Rinse the pumpkin and slice off the top and bottom. Using a sharp knife, carefully remove the rind. Cut the pumpkin in half and remove the seeds. Grate the pumpkin on the large holes of a box grater. Place the grated pumpkin in a sieve or colander set in the sink, sprinkle it with salt, and allow it to stand for 30 minutes in order to extract all the excess moisture.
Meanwhile, rinse, peel, and grate the zucchini, using the large holes of the box grater. Transfer the zucchini to a separate sieve, and sprinkle it with a pinch of salt. Allow it to stand for 30 minutes in order to remove any excess moisture.
Preheat the oven to 350°F. Coat a 9-inch round baking pan with olive oil or line it with a parchment paper round.
In a large bowl, combine the milk and eggs. Beat them lightly with a fork or whisk, just to combine. Stir in the onions, zucchini, pumpkin, 3 tablespoons of olive oil, anthotyro, and yogurt. Mix thoroughly to combine. Gradually stir in the ground oats to form a thick batter. Season the batter with some salt and pepper.
Transfer the batter to the baking pan. Bake the pie for about 20 minutes, or until golden brown.
Remove the pie from the oven and allow it to cool for 15 minutes. Run a small knife around the inside edge of the pan to detach the pie from the pan. Place a serving plate over the pan and invert the pan so that the pie releases onto the serving plate; now transfer it easily onto another serving plate so it is right-side up. Cut the pie into wedges and serve with a dollop of Greek yogurt.
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