Zucchini and Cretan Cheese Pie With Nigella Seeds

• 2 kg zucchini
• 4 medium potatoes, peeled and thinly slices
• 2 kg soft fresh goat cheese or 2 kg sheep's milk cheese
• 300 g feta cheese
• 2 tomatoes, chopped
• 2 tablespoons of fresh mint, chopped
• 1 cup greek extra virgin olive oil
• 1 teaspoon sesame seeds
• 1 teaspoon nigella seeds
• salt
• pepper

1. Thinly slice the zucchini.
2. Place in a colander in layers, sprinkling each layer with salt.
3. Let drain for several hours.
4. Mix the drained zucchini with the thinly sliced potatoes in a large bowl.
5. Add the tomatoes.
6. Lightly oil a large baking dish.
7. Spread one layer of potatoes on bottom of pan.
8. Spread soft cheese on top.
9. Cover with a layer of zucchini.
10. Sift a thin layer of flour over the mixture and spread a little of mint and cheese.
11. Repeat the procedure.
12. Spread a final layer of cheese.
13. Sprinkle the sesame on the top of the dish.
14. Cook in a medium oven at 350F (170C) for one and a half hours.
15. Let cool slightly and serve.

zucchini, potatoes, goat cheese, feta cheese, tomatoes, mint, olive oil, sesame seeds, nigella seeds, salt, pepper

Taken from www.food.com/recipe/zucchini-and-cretan-cheese-pie-with-nigella-seeds-314020 (may not work)