1 kg courgettes (approximately 4/5 large courgettes)
300g of plain or all-purpose flour
3 spring opinions finely chopped
3 medium eggs
Zest of 1 lemon
1 cup of olive oil
1/4 teaspoon of salt
1/2 – 1 teaspoon of pepper
200g of feta cheese – crumbled
100g of pecorino cheese – grated
1 teaspoon of baking powder
1 small bunch/3 tablespoons of finely chopped parsley (ideally flat leaf parsley)
Small bunch of mint finely chopped – 2 tablespoons
2 tablespoons of olive oil plus 2 tablespoons for brushing.
Preheat the oven at 180 degrees centigrade fan .
Wash and dry the courgettes. Line a colander with a clean tea towel. Grate the courgettes into the colander.
Once you finish grating all the courgettes, bring the tea towel together and by twisting the tea towel squeeze the liquid from the courgettes.
In a clean bowl add the courgettes and then the finely chopped spring onions, the lemon zest, parsley and mint. Followed by the feta and grated pecorino.
In a separate bowl mix the 2 tablespoons of olive oil and eggs and whisk so they are well combined. Add this to the courgette mixture followed by salt and pepper and mix well.
Finally, add the flour and baking powder to the courgette mixture and mix everything really well together.
Brush your baking dish with a tablespoon of olive oil and add the mixture. Ensure its even on all sides.
Brush another tablespoon of olive oil on top of the pie.
Bake for 30 to 40 minutes until the pie is cooked and the top is golden brown.