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Try this for Lent:

Catalan Pie

1 1/2 cups white flour
1/2 cup corn meal
l tsp sugar
salt and pepper
l packet of yeast
olive oil
1/4 lb onions skinned and chopped
2 garlic cloves crushed
chilli powder to taste, probably two to three tablespoons
l lb. tomatoes, but this time of year use canned diced no seasoning
1/2 lb zucchini rough chopped
3 tsp of raisins or to taste
2 tsp of capers
1/4 cup pecans or whatever you have on hand or prefer.
3 hard boiled eggs rough chopped (Can omit for Orthodox)

Mix flour, cornmeal, sugar and l tsp of salt, and yeast together. Add 2/3 cup of warm water. Mix together adding more water if needed to make a dough. Turn it out on a floured board and knead 5 to 10 minutes until elastic. Place in a bowl rubbed with olive oil. Allow to rise in a warm place until doubled.

Heat olive oil in a pan and add onions, garlic, chili powder and cook for 5 minutes stirring all the while. Add tomatoes and zucchini and cook until excess moisture evaporates. Add the raisins, capers and nuts and eggs (Or omit eggs). Cool and season to taste with salt and pepper.

Roll half the dough into a rectangle about 13x10". Place on an oiled baking sheet and cover with the filling spread almost to the edges. Roll out the remaining dough to the same size and place on top of the filling. Crimp and seal the edges.

Brush the pie with oil olive. Make some slits in the crust for steam and bake at 450 for 20 minutes and lightly browned..

This is good warm and wonderful the next day cold for lunch.