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  • Makes a 10 inch pie, which serves 8-10:
  • 1 package phyllo dough, at room temperature
  • 1/2 cup plus 3 tablespoons olive oil
  • 5 medium zucchini, grated, strained and squeezed dry
  • 1 cup crumbled feta cheese
  • 1 cup grated gouda cheese
  • 4-5 scallions, finely sliced
  • 3 eggs at room temperature, beaten
  • 1/4 cup fresh mint, chopped
  • 1 and 1/2 teaspoons dried dill
  • salt and freshly ground pepper, to taste
  • Preheat oven to 375 degrees.



Savory pies are a very common part of classic Greek cuisine. We love our spinach pie, cheese pie, leek pie and the same goes for zucchini pie. Very similar to quiche, but surprisingly light and refreshing.


I absolutely love zucchini and can eat it all year long. It's great to make in the summer if you grow yours in your garden. Simple, easy and absolutely delightful!


Grate the zucchini and place in a colander. Sprinkle about 1 and 1/2 teaspoons of salt over it and place the colander over a bowl to allow the excess juices to drain for at least 30 minutes.


Take the grated, strained zucchini one handful at a time and squeeze out as much of the juices as you can. Place the strained zucchini in a clean dry bowl.


Add the cheeses, scallions, dill, mint and 3 tablespoons of olive oil. At this point taste it to check the seasoning. Add pepper and salt to suit your taste. Add beaten eggs and mix well.


Brush the inside of pie plate with olive oil. Lightly brush 3 sheets of phyllo and place them in 4 sections to cover the bottom of the pie pan. Half of each stack of phyllo layers will be inside the pan and the rest will hang outside the pan.


Pour the zucchini filling into the pie pan. Fold the phyllo sheets over each other to cover the filling.


Brush the remaining phyllo sheets with olive oil and cover the pie, tucking the phyllo inside all around the edges of the pie.


Brush the top with olive oil.


Scour the pie into 8-10 sections, being careful not to cut all the way through down to the bottom.


Pour the remaining olive oil over the entire pie.



Bake for 45-60 minutes or until the pie is golden brown.


Allow it to rest and cool down for 30 minutes before serving. I know it's hard. I'm super impatient, but trust me it tastes much better when it cools down 🙂



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