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1
Steps 1-5 are for the Crust: On a flat, clean surface, pour the flour and make a small hole in the middle of the flour when you can pour the oil and water.
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2
Slowly, with your hands mix together the ingredients, moving the flour inwards to mix with the oil and water.
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3
If the dough is not the right consistency (if it is sticky or breaking apart), add in more water or oil as needed.
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4
Make into a ball and let the dough rest for 10 minutes before spreading onto pie sheet.
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5
Stretch the dough with a dough roller until thin (not too thin so it does not break) and place rolled out dough onto the pie baking sheet.
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6
Preheat oven to 370 degrees.
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7
Chop the zuchinni and onions into thin slices to be cooked together on the stove.
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8
Heat up some oil on a pan and cook the zuchinni and onion together on low heat.
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9
Once they are cooked, turn up the hear on the stove so that the juice from the zuchinni evaporates.
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10
This mix should be releatively dry without much juice.
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11
After the zuchinni and onion are fully cooked, take them out of the stove and let cool for ten minutes.
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12
Once cooled, add the cheese and eggs into the zuchinni mixture.
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13
Also, add the salt and pepper and the nutmeg.
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14
You can add more nutmeg to taste but be careful not to add too much as this can be quite strong.
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15
Mix all of these ingredients together well.
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16
Let cool and once the mixture is nice and cool, add the mixture onto the pie baking sheet and top the pie with another layer of pie dough.
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17
Paint the top of the pie with a beated egg and poke the pie several times with a fork so that it does not explode in the oven.
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18
Place in the oven for about 20 minutes or until the crust has browned.
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19
Let the pie cool for 30-45 minutes before serving.
