Description
Mediterranean zucchini and spinach pie brings classic Greek flavors to your kitchen with crispy phyllo layers and creamy herb-infused filling. Packed with nutritious vegetables and rich feta cheese, this savory pie delivers comfort and authentic taste you’ll crave again and again.
Ingredients
Scale
Main Vegetables:
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Cheeses and Proteins:
- 3 eggs
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
Seasonings and Other Ingredients:
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon butter, for greasing the dish
Instructions
- Prepare the baking vessel by coating an 8-inch dish with butter, ensuring complete coverage for easy removal.
- Thoroughly grate zucchinis and extract maximum moisture by firmly squeezing through a clean kitchen towel, preventing potential sogginess.
- Create a flavor base by sautéing chopped onions and garlic in olive oil over medium heat until translucent and fragrant, approximately 3-4 minutes.
- Incorporate fresh spinach into the onion mixture, cooking until completely wilted and releasing excess liquid, then remove from heat to cool.
- Combine eggs, crumbled feta, grated Parmesan, olive oil, flour, and dried herbs in a large mixing bowl, whisking until smooth and well-integrated.
- Fold the drained zucchini and cooled spinach-onion mixture into the egg mixture, ensuring even distribution of ingredients.
- Transfer the combined filling into the prepared baking dish, smoothing the surface for uniform cooking.
- Bake in a preheated 350°F (180°C) oven for 35-40 minutes, monitoring until the top turns golden brown and a toothpick emerges clean from the center.
- Allow the pie to rest and slightly cool for 10-15 minutes before slicing, which helps set the structure and enhances flavor development.
- Serve warm or at room temperature, accompanied by a crisp side salad for a complete meal experience.
Notes
- Squeeze zucchini thoroughly to prevent a watery, soggy pie that loses its delightful texture and crispness.
- Consider using low-moisture feta or draining it well to maintain the pie’s structural integrity and prevent excess liquid.
- Try alternative flour options like almond or gluten-free flour for those with dietary restrictions, ensuring the same delicious flavor profile.
- Enhance the nutritional value by adding protein-rich ingredients like cooked quinoa or diced chicken for a more substantial meal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 184 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 93 mg