Zucchini, Leek and Cheese Pashtida Draft

How I make it

1. Heat the oil in a pot, add the onions, leeks and sugar and cook over medium heat for a few minutes, until softened and starting to brown.

2. Add the zucchini and cook for about 10 more minutes, until soft and lightly golden.

3. Meanwhile, preheat the oven to 350°F (180°C) and grease an 8x12-inch (20x30 cm) baking pan.

4. Transfer the vegetables to the pan and spread them in an even layer.

5. In a bowl, whisk the cheeses, eggs and cream until smooth and the eggs are fully blended in.

6. Season with pepper, and a little salt if needed. Add the dill and parsley and mix.

7. Pour over the vegetables and bake for 40 minutes, or until the pashtida is very firm and deeply golden.

What I've learned

• I add sugar when frying because it gives the onions and leeks a caramel flavor and helps them brown.
• Feta is salty, so I add very little salt to the custard, if any.