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This flaky Greek zucchini pie is one of those recipes I reach for every time zucchini are in season and I want a savory pastry that celebrates summer produce. The combination of creamy cheese filling and crispy golden phyllo never disappoints and the flavors remind me of long sunny lunches with family.
In my kitchen this pie started as a way to use extra zucchini and now it is a regular feature at gatherings. I love how it disappears from the table in minutes.
Ingredients
- Large zucchini or courgette: Grating these creates the backbone of the filling. Choose firm unblemished ones for best results.
- Salt: Essential for drawing out extra moisture from the zucchini, which keeps your pie crisp and not soggy.
- Chopped fresh dill: Adds brightness and a true Mediterranean touch. Always look for dill that is fragrant and vibrant green.
- Dried mint: Gives depth and a subtle cooling note. Opt for good quality dried herbs for the best flavor.
- Garlic granules: Convenient way to boost savoriness and keeps the cheese filling aromatic.
- Onion granules: Adds a gentle sweetness and depth without overwhelming freshness.
- Feta cheese: Provides creamy saltiness. Look for authentic Greek feta for the richest texture and tang.
- Ricotta cheese: Makes the filling luxuriously soft and balances the sharpness of feta. Use fresh ricotta for a super silky result.
- Medium eggs: Bind everything together and add richness. Go for free range if you can.
- Phyllo dough: Filo dough is the secret to the pie’s crunchy texture. Let it thaw fully before using and keep it covered so it does not dry out.
- Unsalted butter: Brushed on the pastry so each layer bakes up flaky. Choose real butter for the best flavor.
- Olive oil: Blends with butter to keep the pastry light and lends a subtle taste of Greece.
- Sesame seeds: Optional, but adds a lovely nutty finish.
- A little water: Drizzled on the pastry for extra crispness as it bakes. Use just enough to lightly moisten.
Step-by-Step Instructions
- Prepare the Zucchini:
- Grate the zucchini using a box grater or a food processor so you have small uniform shreds that will cook evenly in the pie. Place all the grated zucchini into a colander set over a large bowl. Sprinkle the salt all over and use your hands to mix so it is distributed. Leave the salted zucchini to sit for ten to fifteen minutes so the salt draws out moisture. This is the key to a non-soggy filling.
- Drain and Combine:
- After the resting period, place the salted zucchini in a clean linen towel. Gently but firmly squeeze handfuls of zucchini to remove as much liquid as possible. Avoid rushing this step as removing excess moisture lets your pie filling set beautifully. Put the drained zucchini into a large mixing bowl and add all the filling ingredients, including the cheeses, chopped dill, dried herbs, eggs, garlic, and onion granules. Stir together until everything is well combined, but do not overmix as you want some texture to remain.
- Prepare the Phyllo Base:
- Preheat your oven to three hundred and fifty degrees Fahrenheit or one hundred and eighty degrees Celsius. Remove phyllo dough from the fridge and keep it covered with a slightly damp linen towel so it stays supple. Melt the unsalted butter and mix in the olive oil. Using a pastry brush, coat the inside of a nine by thirteen inch pan with the butter and oil mixture. Lay a sheet of phyllo dough on each of the four sides of your pan, letting it overhang the edges for folding later and brushing each sheet with the olive oil mixture as you go. Continue layering at least five sheets on the base, with each one brushed with oil.
- Add the Filling:
- Once your base is ready, scrape the zucchini cheese mixture into the pan, spreading it all the way to the edges and smoothing the top. Make sure the filling is packed evenly so each slice holds together.
- Top and Fold the Phyllo:
- Cover the top of the pie with another five overlapping sheets of phyllo pastry, each brushed with the oil and butter mixture. Fold over the overhanging pastry so the edges are sealed and everything is neatly encased. Use a sharp knife to gently score the top layer into squares. This will make portioning easier once the pie is baked.
- Bake the Pie:
- Sprinkle with sesame seeds, if using, for a nutty aroma, and drizzle a small amount of water along the pastry edges to encourage extra crispness. Bake the pie for thirty five to forty minutes, turning the pan once if needed, so it browns evenly. The phyllo should be puffed and deeply golden all over and the filling set.
- Cool and Serve:
- Let the pie cool in the pan for at least thirty minutes to firm up, so you get clean slices. Cut along your earlier score lines and serve slices with a crisp salad or as part of a Mediterranean spread.
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Fresh dill is always my favorite part of this pie. The fragrance reminds me of helping my grandmother pick herbs from her backyard, and those first bites always bring me back to her bustling Greek kitchen with laughter and chatter.
Storage Tips
Store leftover pie tightly wrapped in the refrigerator for up to three days. I find that reheating slices in a hot oven keeps the pastry crisp. If you want to freeze the pie, let it cool completely, then wrap slices individually and freeze for up to one month. To reheat, place directly from frozen in a moderate oven until warmed through.
Ingredient Substitutions
If you cannot find ricotta cheese, you can substitute with well-drained cottage cheese. For a dairy-free version, try using firm tofu blended till smooth with a squeeze of lemon juice and an extra pinch of salt. Instead of fresh dill, parsley or fresh mint also give a great lift. For a gluten-free version, look for gluten-free phyllo dough in specialty stores.
Serving Suggestions
Serve warm or at room temperature with a simple tomato cucumber salad. Lemon wedges brighten each slice, and a drizzle of Greek olive oil is always welcome. This pie also goes beautifully with a bowl of Greek yogurt on the side. If you are planning a party, cut the pie into small squares as a finger food appetizer.
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Nothing beats the aroma of this pie as it comes out of the oven golden and bubbling. I always save a slice for breakfast the next day, straight from the fridge with a bright spoonful of yogurt on top. It is a beautiful taste of classic Greek home cooking with every bite.
Frequently Asked Questions
- → How do I keep my phyllo dough crisp when baking?
Always brush each layer with melted butter and olive oil, and be sure to bake until the pastry is deeply golden for the best texture.
- → Do I need to peel the zucchini?
No, keep the skin on for added texture and nutrients. Grate them whole for the filling.
- → Can I use other herbs instead of dill or mint?
Yes, you can substitute with fresh parsley or chives, but dill and mint provide a traditional Greek flavor.
- → Why do I have to squeeze the zucchini?
Removing the excess moisture prevents the filling from becoming watery and helps the pie hold its shape.
- → Can I make this ahead of time?
Yes, the pie tastes great at room temperature and can be made a few hours in advance or even the day before.