Crustless Zucchini Pie

Some people call this dish a lazy cook’s pie. It is really more a tart than a pie, a traditional dish in many parts of Greece that can be prepared quickly, when there is no time to make phyllo. The recipe was given to me by my friend Soula Rigou. Her mother and grandmother used to make it in their native village near Atalante in central mainland Greece.

Mamaliga can be eaten warm or cold. It can even be frozen and reheated for about 30 minutes before serving.