Ingredients
For the Filling
- 1 kg zucchini (about 2.2 lb)
- 1 teaspoon salt (for draining zucchini)
- 1/3 cup olive oil
- 1 large onion, finely chopped
- 3 spring onions, finely sliced
- 3 large eggs
- 200 g feta cheese, crumbled
- 1/2 cup grated kefalotyri or parmesan (optional but traditional)
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon black pepper
- Optional: a pinch of nutmeg
For the Pie
- 10 to 12 sheets phyllo pastry
- Extra olive oil for brushing the phyllo
Step 1: Prepare the Zucchini (Do Not Skip)
This step determines whether your pie is crisp or soggy.
- Wash and grate the zucchini using the coarse side of a grater.
- Place grated zucchini in a large bowl and sprinkle with 1 teaspoon salt.
- Toss gently and let sit for 20 to 30 minutes.
- Transfer zucchini to a clean kitchen towel.
- Squeeze very firmly until no liquid comes out.
The zucchini should feel almost dry and fluffy.
Step 2: Cook the Aromatics
- Heat olive oil in a wide pan over medium heat.
- Add onion and cook until soft and translucent.
- Add spring onions and cook for another 2 minutes.
- Remove from heat and allow to cool slightly.
Step 3: Make the Filling
- In a large bowl, beat the eggs lightly.
- Add crumbled feta and grated cheese.
- Stir in dill, parsley, pepper, and nutmeg if using.
- Add the cooked onion mixture.
- Add the drained zucchini.
- Mix gently until evenly combined.
The filling should be thick, not runny.
Step 4: Prepare the Pan
- Preheat oven to 180°C (350°F).
- Brush a baking dish generously with olive oil.
A medium rectangular or round pan works well.
Step 5: Assemble the Pie
- Lay one sheet of phyllo in the pan, letting edges hang over.
- Brush lightly with olive oil.
- Repeat with 5 to 6 sheets, brushing each one.
- Spread the zucchini filling evenly.
- Fold the overhanging phyllo over the filling.
- Place remaining phyllo sheets on top, brushing each with olive oil.
- Tuck edges neatly into the pan.
- Score the top layers lightly with a knife.
Step 6: Bake
- Place the pie on the middle rack.
- Bake for 45 to 55 minutes, until golden brown and crisp.
If the top browns too fast, loosely cover with foil.
Step 7: Rest Before Cutting
Remove from oven and let rest for 15 minutes.
This allows the filling to set and prevents crumbling.
Serving Suggestions
- Serve warm or at room temperature
- Pair with a simple tomato and cucumber salad
- Works well as a main dish or side
Storage and Reheating
- Refrigerate for up to 3 days
- Reheat in oven at 170°C (340°F) to keep phyllo crisp
- Avoid microwaving if possible
Variations
- No-phyllo version: bake filling only, greased pan, 40 minutes
- Add mint for a brighter flavor
- Use ricotta mixed with feta for a softer filling
- Add grated carrot or leek for extra depth
Common Mistakes to Avoid
- Not draining zucchini enough
- Using too much cheese
- Skipping resting time
- Over-oiling the phyllo
