1 Package Puff Pastry
2 Medium Potatoes
4 Medium Zucchini
1 Large Carrot
¾ pounds Myzithra crumbled (Substiute With Ricotta If Myzithra Is Unavailable)
Salt & Pepper to taste
1 Tablespoon Fresh Mint finely chopped
2 tablespoons sesame seeds
Grate the potatoes, zucchini and carrot into a large bowl.
Squeeze out the excess liquid by hand and discard. Add the cheese, salt, pepper & mint. Mix together.
Layer a 9×9 pan with one sheet of puff pastry that has been lightly rolled out. Add the filing mixture and spread evenly. Cover with the second layer of puff pastry, brush with olive oil, mark into squares and sprinkle with sesame seeds.
Bake in a preheated oven at 350 for 45 minutes or until the crust is well browned. Remove and let cool for 10 minutes.