A recipe directly from my mother, which is different than the main courgette pie recipe found in Northern Greece (it’s less sweet). This is one of my favorite pies, and very few people know this particular version of the recipe.

Ingredients (for 10)
* 1 kg mexican courgette/zucchini (it must be this kind, rather the more common kind)
* 1 cup of olive oil
* 1 big onion, chopped
* 1.5 to 2 cups flour (use 1 to 1.5 cup of almond flour for Paleo version)
* 1 egg (2 eggs for Paleo version)
* chopped mint
* some salt
* some water
* 1/2 cup raisins (optional, for sweeter version)
* 1/2 cup crumbled feta (optional, for savory version)

1. Peel off the courgettes and cut them in very thin slices inside a big bowl. We add some salt on the slices and we use our fists to dry out their juices completely (by struggling it). This is the most difficult part of the recipe, as you need to put out quite some physical strength to dry out the courgettes from their juice. Place the dried zucchini on a separate bowl and throw away the juices on the first bowl when done.
2. Later, we add and mix in 1 cup of flour, 1/2 cup of olive oil, the chopped mint, and the onions, and we stir well, for all ingredients to become one. We oil a big baking pan, and we put the mass everywhere in the pan using our fingers to even everything out in the dish in a thin layer.
3. [Optional Step] In another bowl we add salt, the second cup of flour, 3 tbspoons of olive oil, 1 egg, and a bit of water, and we beat them all in order to make a non-stiff batter. We add that mix on top of the courgette mass on the baking dish and we use our fingers to evenly distribute the batter too in a thin layer.
4. Add the rest of the olive oil on top and distribute it too, and we then bake it at 250 Celsius (over 400F) in an already warmed-up oven, for about an hour, until well golden brown.

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