1/2 onion, cut into small cubes
2 fresh onions, cut into thin slices
30 ml of olive oil
200 g DODONI feta cheese, crumbled
1 cup of milk
2 cups of cornmeal
1/2 bunch of fresh mint, finely chopped
2 tbsp. butter, for baking
3 tbsp. extra virgin olive oil, on the surface of the pie
2 tbsp. butter, on the surface of the pie
2 tbsp. corn flour for sprinkling, on the surface of the pie
Put a nonstick frying pan to a high heat Saute the onions in the olive oil until they get a nice golden color. Grate zucchinis on the grater. Place them in a strainer and sprinkle with some salt. Allow them to soak for about 30 minutes. Preheat oven to 180°C. Squeeze the zucchinis well and place them in a bowl. Add milk, cornmeal, sautéed onions, mint, a little salt and mix well with a spoon or by hand. In the end add the feta cheese, crumbled by hand, and mix. The mixture should be thick enough.
Spread 2-3 tbsp. butter on the pan Pour the mixture into the pan and spread. Sprinkle 2 tbsp of cornmeal over the mixture. Pour 3 tsp olive oil and add 2 tbsp. of butter cut in small pieces over mixture. Place the pan in the preheated oven and bake for 35-40 minutes until it becomes golden.