Zucchini pie

For the phyllo pastry:
    1/2 cup Sitia Extra Virgin Olive Oil
    1/2 cup milk
    1/2 teaspoon salt
    1 lb self-rising flour
 
For the filling:
    4 tablespoons Sitia Extra Virgin Olive Oil
    2 lbs zucchinis
    1 teaspoon salt
    1 medium onion, grated
    1 green pepper, grated
    1/2 cup finely chopped dill or mint
    4 eggs
    1/2 cup grated cheese
    1/2 cup zwieback biscuit crumbs

Grate zucchinis the evening before, season with salt, put into a colander and allow them to drain very well. The following day, combine well with the rest of the ingredients and leave aside.

Prepare the dough for the phyllo: Beat olive oil, milk and salt and slowly add flour until you have soft dough. Divide into 2 balls, 1 a little bigger than the other. This you roll out and place on the bottom of an oiled pan leaving 1 inch dough hanging over the sides.

Spread zucchini mixture on top and cover with another phyllo, which you make by rolling out the remaining dough. Bring the dough hanging over the outer sides and inner sides of the pan together and pinch carefully to joint them. Baste with beaten egg, mark pieces with a sharp knife and bake in moderate heat until golden brown, about 1 hour.