Zucchini and Feta Pie
6 servings
60 minutes
Zucchini and feta pie is a refined dish of Greek cuisine that reflects its love for fresh ingredients and rich flavors. The origins of this pie trace back to traditional village recipes where seasonal vegetables harmoniously blend with delicate cheeses. The crispy dough infused with the aroma of dried herbs forms the perfect base for the juicy filling of zucchini and feta. Feta adds a pleasant saltiness to the pie, while parmesan creates an appetizing crust. A light tang and herbal notes make the pie's flavor deep and rich. This pie is perfect for cozy family dinners or picnics, served hot or cold, complementing any feast. An excellent option for Mediterranean cuisine enthusiasts!
1
For the test, sift the flour into a bowl, add a pinch of salt, a pinch of dried herbs, make a small well, pour in the oil, and mix. Gradually add warm water while kneading the dough until it no longer sticks to your hands but remains soft enough. Knead it thoroughly, coat it with oil, wrap it in plastic wrap. Set aside for 20-30 minutes.
- Whole grain flour: 200 g
- Salt: pinch
- Dried basil: to taste
- Dried tarragon: to taste
- Dried thyme: to taste
- Extra virgin olive oil: 2 tablespoons
- Water: 75 ml
2
Grate the zucchini and squeeze out the juice. Finely chop the parsley and garlic. Mix zucchini, feta, egg, parsley, and garlic. Do not add salt - feta is salty enough. Add dried herbs to taste.
- Zucchini: 300 g
- Parsley: 0.5 bunch
- Garlic: 0.5 clove
- Feta cheese: 150 g
- Chicken egg: 1 piece
- Dried basil: to taste
- Dried tarragon: to taste
- Dried thyme: to taste
3
Roll out the dough to fit the form, leaving edges. Pour in the filling, sprinkle with grated Parmesan, and fold the edges over the filling. Bake in a preheated oven at 180 degrees for 30 minutes.
- Extra virgin olive oil: 2 tablespoons
- Grated Parmesan cheese: to taste