Zucchini Pie

Print this recipe


There are many recipes for zucchini pie. This one is a simple island dish.

1/2 cup Krinos Extra Virgin Olive Oil
2 pounds large zucchini, trimmed and shredded
2 large onions, peeled and finely chopped
2/3 cup crumbled Krinos Feta
1/2 cup short-grain rice or bulgur (cracked wheat)
1 bunch fresh mint, finely chopped (about 1 cup)
1 bunch fresh parsley, finely chopped
2 eggs, slightly beaten
Salt, black pepper, to taste
1 1-pound box Athens/Apollo fillo pastry

Heat 2 tablespoons olive oil in a large heavy skillet and add the zucchini (in batches if necessary). Cook over medium heat until soft and until most of the liquid has evaporated (about 8-10 minutes). Remove and place in a large bowl.

Heat 2 more tablespoons olive oil and sauté the onions until translucent. Remove and toss with the zucchini. Add the feta, rice, herbs, eggs, remaining olive oil and salt and pepper and toss well to combine. 

Assemble the pie as detailed below in “Working with Fillo,” baking it in a preheated 350ºF oven for 50 minutes to 1 hour. Let it stand at room temperature for at least 45 minutes before serving.   

Yield: 8-12 servings



WORKING WITH FILLO: Make sure the pastry is at room temperature. If the fillo is frozen, it should be thawed slowly in the refrigerator overnight and then left at room temperature for two hours before opening the package. 

Open the package and unroll the fillo carefully. Place it on a kitchen towel, and place one dry and one damp towel over it to keep the fillo moist. If the top sheet seems on the verge of becoming too moist and sticky, turn the fillo over or cut the stack in half like a deck of cards, rotating the bottom sheets with the top. Work fast!

The sheets will have to be  buttered or brushed with olive oil or a combination of both. Count on about 1/2 teaspoon of fat per sheet, and make sure the edges are brushed first. Butter a large, rectangular, 2-to 3-inch-deep baking pan. Place the fillo sheet-by-sheet in the pan, using about 8-10 sheets for the bottom and brushing each with melted butter and/or olive oil. Spread the filling evenly over the fillo, and top with the remaining sheets, buttering or oiling each one. Score the savory pies into squares or diamond shapes, and bake in a preheated oven at 375ºF (unless otherwise specified in recipe) for about 50 minutes to one hour, or until the fillo is crisp and golden.