Sauté the onion in the olive oil until translucent, and then add grated zucchini. Continue to cook for a few minutes. Then add the rice and stir in the salt and chili powder.Cook until all the liquid is absorbed, about 5 minutes. Pour the rice mixture onto a plate. Set aside. Let the pan cool, then over a low heat add the beaten eggs and stir gently. Slowly add the rice to the eggs, stir all together and set aside.

Pastry
	350 grams/ 11 ounces all purpose
	flour, sifted
	200 grams/ 7 ounces water
	60 ml/ 4 tablespoons olive oil

         In a large mixing bowl put in the flour and add the water, stir together then add the olive oil and work until the dough comes together in a ball. Cut the dough in half. With one piece of dough roll as thin as possible into a rectangle that will cover the bottom of the baking dish and up the sides of the dish. Then roll the second piece of dough and cover both with a damp towel until you put into the baking dish.

         Oil the baking dish with olive oil making sure to oil the sides of the dish. Place the pastry in the rectangular baking dish, pressing against the sides. Spoon the rice mixture into the dish, then lay the second piece of dough over the top. Seal the pie, by crimping the edges of the pieces of dough together with your fingers and a fork.

          Bake in moderate oven for 30 mins then turn up the heat for the last 10 mins until brown.