GREEK ZUCCHINI AND HERB PIE
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 3h
Yield One 10- inch pie, serving eight to ten
Number Of Ingredients 11
Steps:
- Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously, and let drain for 1 hour, pressing down on it occasionally to squeeze out liquid. After an hour, take up handfuls and squeeze out moisture (or wrap in a kitchen towel and twist the towel to squeeze out the moisture). Place in a bowl.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, then add the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.
- Preheat the oven to 350 degrees. Oil a 10-inch pie or cake pan. If using phyllo, line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the zucchini mixture. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining five pieces on top, brushing each piece with olive oil. Stuff the edges into the sides of the pan. If using the olive oil pastry, divide the dough into two equal pieces. Roll out the first ball to a circle 2 inches wider than the pan. Line the pan with the pastry, and brush with olive oil. Top with the filling. Roll out the remaining dough. Place over the filling. Press the edges of the top and bottom layers of dough together, and pinch to form an attractive lip around the edge.
- Make a few slashes in the top crust so that steam can escape as the pie bakes. Score in a few places with the tip of a knife, and brush with olive oil. Bake 50 to 60 minutes, until the pastry is golden brown. Remove from the heat, and allow to cool 15 to 30 minutes or to room temperature. Slice in wedges and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
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Jesica Enyelike
[email protected]This pie is a great way to show off your culinary skills. It's sure to impress your friends and family.
Ruben Lazcano
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's healthy, delicious, and easy to make.
Yada Uchiha
[email protected]This pie is perfect for a light lunch or dinner. It's also a great way to use up leftover zucchini.
Ali raza 222
[email protected]I made this pie for my Greek grandmother, and she loved it! She said it reminded her of the pies she used to make when she was young.
RANA ARSLAN NAWABZADA
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the zucchini pie, and they didn't even realize they were eating vegetables!
Yuliia Yeromina
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this pie. The herbs and feta cheese helped to balance out the zucchini flavor.
Choolwe Mudenda
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Ninjin Turu
[email protected]I love the combination of flavors in this pie. The zucchini, herbs, and feta cheese are a perfect match.
Samrawit Degefa
[email protected]I've made this pie several times, and it's always a hit. It's a great way to use up zucchini from my garden.
Diana Andriot
[email protected]The best zucchini pie I've ever had! I will definitely be making this again and again.
Nichola Slater
[email protected]This pie is perfect for a summer picnic or potluck. It's light and refreshing, and it travels well.
mide ninja
[email protected]I'm always looking for new recipes to try, and this one definitely didn't disappoint! The Greek flavors were amazing, and the pie was so easy to make.
Tristan Estment
[email protected]This recipe is a great way to use up leftover zucchini. It's also a healthy and delicious dish that the whole family will enjoy.
Md Reat Khan
[email protected]I made this pie for my vegetarian friends, and they raved about it! They said it was the best zucchini pie they had ever had.
purai nashokota
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I hoped. The phyllo dough was too soggy, and the filling was bland.
Hasan Mahamud
[email protected]This pie was a hit at my potluck party! Everyone loved the unique flavor combination of the zucchini, herbs, and feta cheese.
Scott Hodge
[email protected]I'm not a big fan of zucchini, but I really enjoyed this pie. The herbs and feta cheese helped to balance out the zucchini flavor, and the phyllo dough was perfectly crispy.
TheOfficialG_Yt 2
[email protected]Yum! This pie was delicious. The zucchini and herbs were so flavorful, and the phyllo dough was crispy and flaky. I would definitely recommend this recipe.
Hsaileng
[email protected]This pie was easy to make and turned out great! The flavors of the zucchini, herbs, and feta cheese were perfectly balanced. I'll definitely be making this again.
Juvens Joseph
[email protected]My family loved this recipe! The zucchini and herbs gave it a light and flavorful taste, and the flaky phyllo dough was perfect. I will definitely be making this again.