Greek Zucchini Feta Pie (Print Version)
# Ingredients:
→ Filling
01 -
4 large zucchini (courgette), grated
02 -
2 teaspoons salt
03 -
50 grams fresh dill, finely chopped
04 -
1 tablespoon dried mint
05 -
2 teaspoons garlic granules
06 -
2 teaspoons onion granules
07 -
200 grams feta cheese, crumbled
08 -
250 grams ricotta cheese
09 -
3 medium eggs
→ Pastry and Assembly
10 -
1 pack phyllo dough (minimum 12 sheets)
11 -
113 grams unsalted butter, melted
12 -
4 tablespoons olive oil
13 -
2 tablespoons sesame seeds
14 -
water, for drizzling
# Instructions:
01 -
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander set over a bowl. Sprinkle with salt, toss to combine, and let rest for 10 to 15 minutes to allow the zucchini to soften and release its liquid.
02 -
Transfer the salted zucchini into a clean linen towel and squeeze thoroughly to remove excess moisture. Work in batches if necessary. Place the drained zucchini in a large mixing bowl.
03 -
Add the crumbled feta, ricotta cheese, chopped dill, eggs, dried mint, garlic granules, and onion granules to the zucchini. Mix thoroughly until evenly combined.
04 -
Preheat the oven to 180°C. Remove the phyllo dough from the refrigerator and keep it covered with a slightly damp linen towel to prevent drying. Melt the butter and combine with the olive oil. Brush a 23×33 cm (9×13 inch) baking pan with a portion of the butter and oil mixture.
05 -
Place one sheet of phyllo along each of the four sides of the pan, allowing the pastry to overhang the edges. Brush each piece of phyllo with the butter and oil mixture as you layer it. Overlap at least five sheets to fully line the bottom of the dish.
06 -
Spread the zucchini mixture evenly over the layered phyllo base and level the surface.
07 -
Cover the filling with five more sheets of phyllo dough, folding over any overhanging edges. Continue to brush each sheet with butter and oil for a crisp finish.
08 -
Using a sharp knife, score the upper surface into serving-size portions. Sprinkle the top with sesame seeds and drizzle a small amount of water along the edges.
09 -
Bake for 35 to 40 minutes, turning the pan as needed, until the pastry is golden brown and crisp.
10 -
Allow the pie to cool for at least 30 minutes before slicing along the scored marks. Serve warm or at room temperature, accompanied by a salad or as a savoury snack.
# Notes:
01 -
Draining the zucchini thoroughly prevents excess liquid in the pie, yielding a crispier crust.
02 -
Handling phyllo delicately and keeping it covered helps to avoid tearing or drying.
03 -
For a vegetarian variation, ensure rennet-free feta and ricotta are used.