Authentic Greek Salad (Horiátiki Salata)
Red Lentils Soup
Pumpkin and Zucchini Pie
Serves 6 to 8
by Chef Maria Loi
- One 2-pound pumpkin
- Salt and freshly ground black pepper
- 2 medium zucchini
- ½ cup milk
- 4 eggs
- 2 medium red onions, grated
- 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.