An easy summer pumpkin pie with herbs and frumenty instead of flour.

Always prefer small zucchini because they have more intense flavor and aroma


  • 600 gr courgettes grated (and a few thin slices for the surface)
  • 100 gr frumenty
  • 300 gr feta cheese, crumbled
  • 6 eggs
  • 3 spring onions, finely chopped
  • 1 gr dry oregano
  • 1 small bunch mint, finely chopped


  • Preheat the oven to 180°C.
  • Prepare a pan, sprinkle it with some olive oil.
  • Wash the courgettes, grate them and put them in a strainer.
  • Press by hand to drain the liquids, add salt and let them stand for an hour. In a large bowl.
  • knock the eggs.
  • Add the remaining ingredients and mix well.
  • Transfer the mixture to the baking dish and bake for 45 minutes at 180 °C

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