Recipe no. 25 by Adrianna Glaviano
Recipe ( Serves 4 )
4-6 summer squash (1 pound )
1 large shallot or 3 small ones, diced
½ pound of feta, crumbled
A splash of milk
½ cup of olive oil
2½ cups of flour
A handful of oregano
A pinch of smoked chili flakes
Preheat the oven to 180°C. Grate the squash and put it into a colander, sprinkle with salt, and let sit for 20-30 minutes, letting the excess water drain. In a large bowl, mix the squash with the remaining ingredients, save for a bit of oil, feta, and oregano. Grease the baking tray with some olive oil and spread the mixture into a thin layer, covering the entire surface of the pan. Sprinkle the extra feta, oregano, and a dash of olive oil on top. Bake in the oven for 45 minutes or until the pie is golden and crunchy around the edges. The pie can be eaten hot or cold.
Adrianna Glaviano is a photographer born and based in New York City. Adrianna’s work focuses on food, design, architecture, interiors, and travel. Adrianna shot the story with chef Laila Gohar for Reform’s collection of Uncomplicated Recipes.