The uncovered zucchini pie, this pie without phyllo dough that we all love, is a delightful summer dish that highlights the flavors of seasonal zucchini and the timeless value of grandma's recipes. The combination of vegetables with fresh herbs and our beloved feta offers a harmonious balance of savory and spicy notes, transporting us to the summers of Greece. Its simplicity and vibrant flavors capture the essence of Greek cuisine, celebrating the value of authentic ingredients. Enjoy it warm, cold, or at room temperature, perhaps with a spoonful of Greek yogurt on the side for an extra layer of creamy texture...
Easy
45΄- 50΄
24 x 34 cm.
Ingredients
- 3 zucchini (medium size)
- 1 medium onion, dried
- 2 green/ spring onions
- 1 Florina pepper (or red bell pepper)
- 1 green pepper
- 2 carrots
- 4 tbsp mint, chopped (not too finely chopped)
- 4 tbsp dill, chopped (not too finely chopped)
- 1/2 tsp salt (for the zucchini)
- 2 - 3 tbsp olive oil for browning
For the porridge:
- 3 eggs
- 250 ml milk
- 50 ml olive oil
- 3 - 4 tbsp of grated graviera or other cheese of your choice
- 300 g feta cheese in large crumbles
- 220 g self-rising flour
- Freshly ground pepper
- 1/2 tsp salt (optional, depending on the saltiness of the cheese)
- Olive oil and fine semolina for the pan and the pie layer
How to
- Grate the zucchini and season with salt. Stir and place them in a colander to remove the liquid.
- Finely chop the onions and peppers and brown them. Set them aside to let their temperature cool down a bit.
- In a bowl, whisk together the eggs, milk, olive oil, graviera, flour, salt (optional) and freshly ground pepper.
- Grate the carrots and after smashing the grated zucchini, add both to a bowl with the sautéed vegetables, porridge, feta cheese and herbs and gently stir until combined.
- In a baking pan or ovenproof dish (24 x 34 cm), brush with 3 tablespoons of olive oil and sprinkle with 4-5 tablespoons of semolina.
- Add your mixture, spread it and pour 2 - 3 tablespoons of olive oil on top.
- Bake in a preheated oven (set to fan) at 355 oF - 180 oC for about 45 - 50 min (depending on the intensity of your oven).
- Enjoy it warm, at room temperature or cold! It is delicious!!!!
Note from Greek jar:
The ratio of vegetables depends on your preferences. We can increase the zucchini and decrease the carrots or not add peppers. Each zucchini pie is unique!
