Ingredients

• 250 g phyllo pastry (or 1 big and 1 smaller not sweet pie crust, size depend on your mold)
• 250 g potatoes, peeled sliced (or coarsley grated)
• 500 g zucchini, small sliced (or coarsley grated)
• 400 g fresh white cheese (best Greek antothiro or myzithra) or 400 g ricotta cheese, sliced
• 1 egg, slightly beaten
• salt
• pepper
• 15 leaves mint, chopped (to taste)
• olive oil
• 1 -2 tablespoon sesame seeds

Instructions

1. Prepare all your ingredients.

2. Preheat the oven at 320 °F (150°C).

3. Grease your mold (I used my round 10 inches cake mold).

4. Cover your mold with overlapping borders with 2 third of fillo .

5. Fill with potatoes.

6. Add half of zucchini.

7. Add salt and pepper to taste.

8. Add half of the cheese and half of mint leaves.

9. Add remaining zucchini.

10. Add salt and pepper to taste.

11. Add remaining cheese and mint leaves.

12. Add some olive oil to taste (I add about 2 tablespoons).

13. Add the egg but leave one tablespoon for the topping.

14. Fold the fillo on the borders over filling.

15. Brush little egg.

16. Cover with 2 sheets of fillo.

17. Brush with remaining egg and make incisions (in squares) over the surface.

18. Spread sesame seeds and some oil (about 1 tablespoon).

19. Bake at 320°F for 1 1/2 hours (150°C).

20. Increase the heat in the last 10 minutes if necessary until golden brown.

21. Serve warm of lukewarm.

22. Note: you can change the proportion of the ingredient on your taste or on what available.

23. Note: if you have bigger zucchini they will contain to much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!