Make The Dough

• Mix the flour with the salt. Combine the water with olive oil and lemon juice. Start adding the water and olive oil mix into the flour, mix well until you have a soft dough that does not stick to the hands. Cover with a damp towel and let it rest for 2 hours.

Make The Filling

• Cut the zucchini into thin slices, about 2-3 mm. Add salt, mix well and place in a colander in the sink to allow the zucchini to release any liquid.
• Peel potatoes and cut into thin slices about 2-3 mm. Season with salt and set aside.
• In a medium bowl, mix all cheese and fresh mint. Add 2-3 tbs olive oil. Season with a generous amount of fresh ground pepper. Mix again well.

Roll Out The Dough

• Divide the dough into two pieces, one a little bigger than the other. Wrap the smaller piece in the towel and put it aside.
• Starting with the bigger piece, lightly flour the work surface and rolling pin and working quickly, gently begin to roll the dough from the center outward. Apply even pressure and rotate the dough after every few passes, flipping the dough over occasionally and adding more flour as necessary.
• Check if the dough is the correct size for your pan. It should be large enough to cover the sides of your pan. Oil all sides of the pan with a little olive oil.
• Gently press the dough into the pan. If any tears or holes form, patch them with extra scraps of dough. Make sure all sides of the pan are covered. Trim any excess dough.

Preheat the oven at 350 F.

Add The Fillings

• Add a light layer of cheese first. Follow with a layer of potato slices—season with some freshly ground pepper. Add an even layer of zucchini slices. Add a layer of the cheese mix. Add another layer of potatoes, zucchini, etc., following the same process. Gently press down as you add more layers. Finish with a layer of cheese.
• Roll out your second piece of dough following the same process as before. Place it on top of the pie and tuck in the edges nicely. Evenly brush a little olive oil all over the dough. Sprinkle 2-3 tbs of sesame seeds on top. Sprinkle a pinch or two of poppy seeds. Very gently mark the pie into even square pieces.
• Bake for at least 1 hour and 30 min. Depending on your oven, it might take up to 2 hours. You want the potatoes and zucchini cooked thoroughly. Cover the pie with aluminum foil halfway if you need to to avoid browning too much.
• Let it cool completely before serving. It is best enjoyed cold or at room temperature.