A summer zucchini pie

 A summer zucchini pie

Photo and text by Panos Diotis and Mirella Kaloglou

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The summer is the perfect season for ripe tasty vegetables like zucchinis. Besides being fried or stuffed (as are traditionally cooked in Greece), you can use them in a tasty pie! It's an easy, light and nutritious recipe. You can have it both hot or cold as a first dish, snack or breakfast!



- 1 package phyllo (also know as fyllo or fillo) Greek dough
- 1kg zucchini, grated
- 2-3 finely chopped spring onions (100gr/3.5oz), in slices
- 1/2 bunch (70-80gr/2.5-2.8oz) of dill chopped
- 5-6 mint leaves (about 10gr/0.35oz), finally chopped
- 125ml (1/2 cup) olive oil
- 500gr/17.5oz or 1.1lb feta cheese, crumbled
- 300gr/10.6oz of Greek yogurt
- 2 eggs
- olive oil to brush the pan and the phyllo sheets
- salt and pepper


Place the zucchinis in a frying pan and saute for 12-14 minutes on medium to high heat, until most of the their water evaporates. Pour the olive oil and add the onions. Saute for 4-5 minutes more, stirring often. Remove from heat, add a bit of salt and pepper and leave the pan aside to cool down.

Continue by mixing the eggs and the yogurt in a large bowl; add salt and pepper, the mint, the dill, the mixture of the zucchinis and the onions in the bowl. Stir well and add the feta cheese.
Brush lightly a baking pan with olive oil and lay half of the dough sheets. Make sure to brush each sheet with olive oil as well. Put the mixture from the bowl. Spread it. Place the rest of the sheets on top, also having brushed each one with olive oil. Put a bit more olive oil on the last sheet on top. Gently carve the pie with a knife into pieces, and put the pie in preheated oven for 1 hour and 10 minutes at 180 degrees Celsius (350 Fahrenheit) in the middle rack. Enjoy!



It's better to make this recipe in the summer, in order to have fresh, ripe zucchinis.
The next day a couple of pieces of this pie, are great for breakfast!


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