Green Vegetable Pie
|Green beans||4 Ounce (125 Grams, Without Strings)|
|Courgettes||4 Medium, trimmed|
|Spinach||4 Ounce, large stalks removed, washed and finely chopped (125 Grams)|
|Feta cheese||4 Ounce, well crumbled (125 Grams)|
|Kefalograviera cheese/Parmesan||4 Ounce, grated (125 Grams)|
|Finely chopped flat leaf parsley||2 Tablespoon|
|Finely chopped dill||2 Tablespoon|
|Finely chopped mint||1 Tablespoon|
|Toasted breadcrumbs/Paximanthia||1 1⁄2 Ounce (40 Grams)|
|Eggs||6 Medium, well beaten|
|Freshly ground black pepper||To Taste|
|Sesame seeds||1 Tablespoon|
|Fruity olive oil||2 Teaspoon|
In a pot of boiling water, blanch the green beans and courgettes for about 4 minutes, or until al dente.
Drain and chop them finely.
Put the chopped vegetables in a large mixing bowl, and add the finely chopped spinach, parsley, dill and mint.
Toss so they are evenly distributed.
Mix the breadcrumbs, cheeses and eggs together and season well.
Pour over the vegetables and stir until everything is well incorporated.
Use the olive oil to grease a baking dish of about 1.2 litres (2 pt), or a loose-bottom cake tin 20 cm (8 in) in diameter, and turn the vegetable mixture into it, smoothing the top.
Sprinkle with sesame seeds.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 35 minutes, until the pie is golden and springy to the touch.
Serve hot or cold, either from the dish or turned out of the cake tin.