Name: Crustless Zucchini Pie (Mamaliga)
Yield: Serves 6
Cuisine: Greek
Ingredients: ⅓ cup olive oil; 3 cups shredded cheeses (feta and Parmesan, or whole-milk cottage cheese and blue, or any other combination of sweet and sharp cheeses); 4 eggs, lightly beaten; 1 small fresh chili pepper, minced, or freshly ground pepper to taste; Sea salt; 3 medium onions, finely minced; 1 cup milk; ½ cup minced fresh mint; 1 cup Sweet Trahana, bulgur, or short-grain rice; 2 pounds zucchini, coarsely grated; 1 cup all-purpose flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

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.