Pie with zucchini and cheese
4 servings
25 minutes
Zucchini and cheese pie is a refined dish of Greek cuisine that combines the tenderness of zucchini with the spiciness of cheese. Greeks appreciate vegetable pies for their lightness and rich flavor. The thin, crispy dough perfectly complements the delicate filling made from fresh zucchini, aromatic cheese, and spices. This pie is ideal for family lunches as well as festive gatherings. Its rich taste unfolds thanks to the combination of a creamy base, garlic, and pepper that give it expressiveness. Serve the pie warm, enjoying its crispy crust and melting filling texture. It pairs excellently with light salads and white wine, making the meal truly Greek.
1
Mix the sifted flour with salt and rub in the butter (with hands or a fork).
- Wheat flour: 1 glass
- Butter: 100 g
- Salt: to taste
2
Add 5 tablespoons of milk. Knead the mixture with your hands until smooth. When a uniform ball forms — put it in the refrigerator.
- Milk: 5 tablespoon
3
At this time, prepare the filling: chop the onion coarsely and pour boiling water over it. Peel the zucchini and seeds, and cut into cubes. Grate the cheese (fine or coarse - depending on your mood).
- Onion: 1 piece
- Zucchini: 300 g
- Cheese: 100 g
4
In a blender, beat the eggs, zucchini, onion, garlic, salt, and pepper on low speed.
- Chicken egg: 2 pieces
- Zucchini: 300 g
- Onion: 1 piece
- Garlic: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Grease the baking dish with oil. Roll out the dough to the size of the dish and place it inside. Pour the blender mixture on top and generously sprinkle with cheese.
- Butter: 100 g
- Cheese: 100 g
6
Bake in the oven at 200–220 degrees for 30 minutes, until golden brown.
