Grate the zucchini, lightly squeeze to get rid of excess juice. Mix with fitaki and beaten egg. Add chopped herbs and spices. Leave some eggs for lubrication of the pie.

In another bowl, do the same thing with pumpkin.

Divide the dough in half. On one half spread the stuffing on top of zucchini. On the other pumpkin. To form the two cakes, put them side by side on sheet, coat with the egg. Bake 35 minutes before Browning the top.