½ kilo of phyllo
1 kilo of zucchini (large)
1 cup of coarsely chopped wallnuts
Olive oil for brushing the phyllo
1 to 2 cups of glace rice, coarsely crushed or semolina
A little salt
A little sesame (optional)
Scrape zucchini and mince them in the grater. Put them in a bowl, pour salt, let them stay for a few minutes and then squeeze them. Mix rice or semolina with the zucchini. Then, coat with oil a medium baking dish. Lay the first phyllo. Spread again with oil and pour a few nuts. Repeat with another phyllo. Curl the third phyllo, scatter pumpkin and add a little oil. Lay another phyllo, curl it and again pour oil and zucchini. Repeat the same for the third time, adding the rest of the pumpkin. In the next three or four leaves pour oil and nuts. In the last two, do not add walnuts, pour only oil and sprinkle with a little water to prevent sticking. You can pour some sesame optionally. Bake at 180-200 degrees for one hour or three quarters. Remove the pan from the oven, cover for few minutes the pan with a towel, so that the phyllos will soften and cut in pieces.