Ingredients
For the filling
1 kg courgettes (zucchini / marrow) grated and well drained (usually 3-4 large fresh courgettes)
250g rice suitable for soups
3 potatoes grated and drained
2 tablespoons grated onions
2 tablespoons chopped parsley
2 cloves garlic crushed
2 tablespoons chopped fennel
1 tablespoon chopped mint
1 tin condensed milk
200 ml olive oil
500 ml water
For the dough
300g all purpose flour
2 tablespoons ouzo
1 level teaspoon salt
4 tablespoons olive oil
Enough lukewarm water to make a pliable dough
Preparation
To make sure the courgettes are well drained, squeeze the grated courgettes with your hands, place in a plastic colander with 1 teaspoon salt and leave to drain. Then press it again with your hands to remove any remaining excess liquid.
Combine all the ingredients for the filo (dough) and make a pliable but not sticky dough (see photo above).
Let it rest for as long as you are preparing the filling.
Bring the rice to the boil in the 500 ml of water and then simmer for 5 minutes.
Combine all the filling ingredients in a large mixing bowl and add the rice and water. Stir well with your hand.
Roll out the filo (pastry) on a floured surface.
Brush a shallow oven dish with oil and place the filo in it, making sure it completely covers the bottom of the dish. Don’t remove the extra filo at the edges as you’ll need this to fold over later.
Make sure there is no air trapped under the filo at the bottom of the dish.
Put the mixture from the mixing bowl on top of the filo in the dish.
Fold the extra dough from the edges in over the mixture and brush it with liquid from the mixture. The folds should be quite large (see photo at top).
Make sure none of the liquid goes down the edges and under the dough.
Place carefully in a preheated oven at 180 degrees Celsius and bake for 1 hour.
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