Zucchini Pie

This is my mother’s recipe, a dish she makes frequently as a first course when she has people for dinner or lunch. It can be reheated and is just as good the next day.

As in spinach pie, the cheese plays an important role. I use semidry goat cheese from Metsovo, but it is not available in the United States. You can use a combination of feta, cottage cheese, pecorino, blue cheese, and Parmesan, which works quite well as a substitute, or you can use dried mizithra (see