For the Filling:
2 cups grated zucchini (loosely packed, about 3 medium-small zucchinis)
2 cups grated sharp cheddar (loosely packed)
1 tsp finely chopped fresh thyme
2 Tbsp whole milk yoghurt
1 egg, beaten
1 Tbsp flour
1/2 tsp sea salt
Dash of black pepper
For the Dough (Adapted from Bojon Gourmet)
1 1/2 cup unbleached flour
1 cup light spelt flour (or whole wheat)
1 cup (2 sticks) cold unsalted butter, cubed
1 tsp salt
1/4 cup whole milk yogurt
1/4 cup ice cold water (additional ice water may be needed)