Knead ingredients for dough until smooth. Divide into 4 parts.
Roll out two parts and place on two 11- by 17-inch cookie sheets.
In a 12 quart pot, saute onions in oil until golden.
Add zucchini and red pepper and saute over low heat for additional 30 minutes, stirring occasionally. Remove from heat. If consistency is too watery, pour off excess liquid.
Add rice, salt, and pepper, and mix well. Spread mixture over dough in the two cookie sheets.
Roll out remaining 2 parts of dough and place over the zucchini-rice mixture.
Prick the dough with a fork. Brush with a beaten egg and sprinkle with sesame seeds.
Bake for one hour at 350 degrees F. Cut into 2 1/4″ x 2 1/4″ squares.
*2 cups rice, cooked in 4 cups salted water with 2 Tbs. oil yields 6 C. rice.
Pies may be prepared ahead of time in baking pans and frozen. Defrost and bake when needed.
Pies can be baked in five nine-inch pie pans and served in wedges, or the filling can be rolled in dough, knish style, and sliced diagonally.
Photography and styling by Peri Photography