Ingredients:

For the dough:

1 cup of water

Half a cup of coffee oil

Half a teaspoon of salt

Half a teaspoon of sugar

Flour, enough to make a tight dough

Enough oil for greasing the baking dish and the dough sheets

For the filling:

2 kilograms of zucchini

1 cup of coffee rice

1 teaspoon of dried mizithra cheese

2 cups of tea sugar

2 teaspoons of cinnamon

Instructions:

In a bowl, mix water, half a cup of coffee oil, sugar, salt, and enough flour to make a fairly tight dough that you will roll out into sheets.

Clean the zucchini, grate them, and drain them. Place them in a pot and simmer them until they soften. Add the rice, sugar, cinnamon, and remove it from heat. When it cools slightly, add the mizithra cheese.

Grease a medium-sized baking dish well and cover it with coarse pastry sheets (enough to cover ¾ of the dough). Pour the zucchini and rice mixture on top, spread it evenly, and cover it with the remaining pastry sheet (rolled out with the remaining ¼ of the dough). Score the top with a knife and generously brush it with oil.

Bake the pie in a moderate oven until it turns golden brown.

When you remove it from the oven, sprinkle it with sugar and cinnamon. Enjoy!