Greek zucchini casserole

Ingredients for 2 servings:

• 4 small zucchini
• 4 tomatoes
• 250 g feta cheese
• dill
• 2 sheets of pastry (fillo)
• 4 tbsp water
• 6 tbsp olive oil
• 2 eggs
• pepper
• 4 tbsp sesame seeds
• Flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the phyllo (phyllo is a very thin Greek pastry; alternatively, you can use yufka, which is thicker, or puff pastry) and cover with a damp cloth. Cut the zucchini into slices about 1/2 cm thick and dust with flour. Slice the tomatoes. Place one sheet of phyllo in a baking dish greased with olive oil, allowing the edges to overhang. If necessary, add a second sheet on top to cover the entire edge. Layer the zucchini slices and cover with the crumbled feta. Chop the dill and sprinkle over the slices. Arrange the tomato slices on top and season with pepper. Place a sheet of phyllo on top to serve as a lid and fold over the edges. Cut the whole thing into squares (about 4 cm). Whisk the oil, water, and eggs to make a sauce. Pour this over the pie. Finally, sprinkle with sesame seeds and bake in the oven. Bake at 180°C or 160°C with fan for 75 minutes. The whole thing tastes delicious even cold.