Kolokythopastitsa, one of the most famous traditional recipes of the village Apeiranthos, is a kind of 'uncovered' pie, minus the phyllo pastry, cooked in the pan with fresh zucchini, flour, onions and hot peppers.

1 butternut pumpkin
1 deep plate of brown onions
5-6 tablespoons flour
2 hot peppers (turkish)

salt to taste

olive oil for frying

Take the butternut pumpkin and cut it in half, lengthways. Take one half of the pumpkin and clean out the seeds and remove the skin. With a sharp knife, cut the pumpkin into slices which are just a little thinner than those of fried potatoes. You should have enough to fill one deep plate. Repeat that procedure with the brown onions. Put both the pumpkin and the onions in a large bowl, add salt and stir everything together. Set them aside for 10 minutes to allow the salt to draw the excess fluids. Add the flour, and stir in chopped hot peppers. Pour plenty of olive oil in a pan on a high heat, wait until it begins to burn, then add the mixture and fill the pan to the top. With a slotted spoon press the mixture gently to level it in the pan. Once it is fried on one side, flip it with a lid or a plate, as you would an omelette. If necessary, flip it once again. Once it has cooked on both sides, serve it on a round platter.