This is a type of pie especially associated with the island of Rhodes. You may not be able to get the Greek cheeses listed in the recipe where you live, so I have included suitable alternatives.
Ingredients
500g beef mincemeat
2 onions grated
6 eggs
1 kg courgettes / zucchini grated
1 bunch spring onions chopped
1 boiled potato grated
200g graviera Mytilinis cheese thickly grated
200g ladotiri Mytilinis cheese thickly grated
(If you cannot get these cheeses, then you can use 400g hard cheese such as Regatto)
100g kefalograviera Amfilohias cheese finely grated
(If you cannot get this, then you can use 100g parmesan)
2 tablespoons chopped parsley
1 tablespoon fresh mint chopped
100 ml olive oil
3 tablespoons olive oil (separate from the 100 ml)
Salt and pepper
Preparation
Spread salt on the zucchini, drain them well in a colander to remove all the juices and set them aside.
In a heavy-bottomed pan gently fry the onions in the 100ml of olive oil for 2 minutes.
Add the spring onions and fry for another 2 minutes, stirring well.
Add the mincemeat and stir well until all the liquid has been absorbed.
Add the potato, mint and parsley and stir for another 10 minutes.
Add salt and pepper and set aside to cool.
Spread the 3 tablespoons of olive oil in a shallow oven dish and heat it in a pre heated oven at 180 degrees Celsius for 5 minutes.
While the oil is heating up, beat the eggs in a mixing bowl and add the cheeses apart from the kefalograviera / parmesan.
Transfer this mixture to the cold mincemeat mixture and mix well.
Transfer the whole mixture to the oven dish on top of the hot olive oil.
Spread the kefalograviera / parmesan on top.
Bake in a pre heated oven at 180 degrees Celsius for 45 minutes.
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