BAGINA

Ingredients

4 kg of hard flour300 g of hard flour
2 kg of oil1 tea cup oil
1 kilo of milk1 coffee mug milk
½ kg chopped dried onion or 2 kg chopped fresh onionsa little chopped dried spring onion
3 water glasses of chopped dill or fennel or minta little chopped dill or fennel or mint
½ kg chopped leek (depending on the season)200 g chopped leek (depending on the season)
½ wine cup of saltsalt
2 kg of grated feta cheese200 g of grated feta cheese
5 kg of grated zucchini400 g of grated zucchini

Execution

1.Drain the liquid from the grated zucchini and keep it for possible use later.
2.In a similar bowl, add all the ingredients and the flour, stirring to make a thick paste, not liquid.
3.Mix very well until the ingredients are fully combined.
4.Add some of the zucchini's liquid or a little more flour if needed to create a thick paste.
5.Grease a similar baking pan with plenty of oil and sprinkle it with flour.
6.Pour all the mixture into the baking pan, creating a moderately thick layer no more than two inches thick.
7.Gently press the material to create a smooth surface.
8.Drizzle with the liquid reserved from the zucchinis.
9.Sprinkle the surface with a little flour and then pour a little oil all over the surface.
10.Bake at a high temperature for one hour, until well golden.
11.Cut the pie into small pieces better when it cools down.
12.Tip:
13.This pie can also be made with cornmeal. However, because corn flour is more difficult to find, it was preferred to make it with hard flour or fine semolina. In the end it is a matter of preference.
14.Served hot or cold as a breakfast or snack.
15.In the same way instead of zucchinis can be made with various greens.
16.When we have a fasting period we simply don't put milk and cheese.
17.Before baking you can sprinkle the surface with sesame seeds, which makes a very good difference in taste and appearance.
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