Courgette pie

Filling:

½ kg green courgettes

½ kg feta

½ kg cream cheese

5 eggs, lightly beaten

A few mint leaves

Salt

Pastry

2 cup kg flour

1 cup margarine yogurt

Preparation:

Grate the courgettes, sprinkle them with salt and leave them in a sieve to drain. Press out the water from them with your hands. Meanwhile, crumble the cheese and mix together with the beaten eggs. Mix together the courgettes with the cheese, finely chop and add the mint. Make the pastry as follows: beat together the margarine and yogurt in a bowl and add the flour. Knead into dough suitable for rolling out into sheets. Form the dough into a ball, cover with a tea towel and leave to rest for ½ hour. Divide the dough into two parts, one a little larger. Roll out into two sheets and spread the larger of the two in a buttered or oiled baking dish, so that the pastry covers the sides of the dish and hangs over. Spread the filling on top of the pastry and cover with the second sheet, pressing together the top and bottom sheets to seal. Oil the surface, score it and sprinkle over the sesame. Bake the pie in a moderate oven until the surface is well-browned.