Not at all like North African pita, this dish is a bit like a frittata or quiche. Delicious at room temperature or cold, eat as a snack, something before dinner, or it could be a nice brunch dish. Kristina brings for lunch. Southern Italians do something similar and serve with tomato sauce. A large pan makes for a thin pita which is the way Dina’s family prefers it. Variation: use pumpkin instead of the zucchini.
| 11 c | grated zucchini using the large holes. Let sit to remove the moisture, then squeeze with your hands. This could be done in advance and you could freeze the grated zucchini. |
| 6 lg | eggs, lightly beaten |
| 4 T | semolina* |
| 3 T | grated Parmesan cheese |
| ½ c | parsley, chopped |
| ½ c | dill, chopped |
| 2 c | green onions or chives, chopped |
| 4 T | olive oil |
| 2 c | flour |
| 1 t | salt |
| 1 t | pepper |
| ½ t | cayenne pepper |
| 1½ c | feta, crumbled |
Add the eggs, parmesan, semolina, herbs, onions and olive oil to the grated zucchini. Mix well. Fold in the dry ingredients (flour, salt, pepper and cayenne), mixing well again. Add the feta. Put in a greased 19×17 pan and using your hands, smooth out in the pan from corner to corner, making an even layer. The pita should be quite thin. Brush with more olive oil to make a shiny top.
Cook at 350ºF for 45-50 minutes until browning at the edges. Cut into squares when cool. Eat hot or cold.
Makes about 30 squares, depending on size.
* Semolina is available at the Italian Centre. Dina keeps hers in the freezer.