july 9, 2009

This greek zucchini pie is adapted from a recipe found on nytimes.com.

Greek Zucchini Pie

2 1/2 lbs zucchini
olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1/2 cup chopped fresh mint
1/2 cup crumbled feta
3 eggs, beaten
salt and freshly ground pepper
12 sheets phyllo dough

Grate the zucchini using a mandoline or a hand grater. Place in a large colander, salt generously, and let sit for 1 hour. Squeeze out any remaining moisture and place in a bowl.

Heat some olive oil over medium heat in a heavy pan and add the onion. Cook until tender, about five minutes, then add the garlic. Cook until 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 F. Oil a pie dish. Line the pie dish with a layer of phyllo, lightly brush with olive oil, turn the dish and layer another piece of phyllo. Continue until seven pieces of phyllo are layered and the edges of the phyllo drape evenly over the pan. Fill with the zucchini mixture. Layer remaining five pieces on top of mixture, brushing each with olive oil. Fold the draped edges in over the filling and stuff the edges into the sides of the pan.

Bake 50 to 60 minutes, until the pastry is golden brown. Remove from heat, and cool for 20 minutes. Slice and serve.

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