Greek Zucchini Pie with Feta and Herbs – Easy Recipes Delight
This easy recipes zucchini pie with feta, herbs, and phyllo is a crispy, flavorful Greek vegetarian classic.
Servings: 8 servings
Ingredients
- 2 lbs zucchini, grated
- 1 teaspoon salt
- 1 large onion, finely chopped
- 2 green onions, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup flat-leaf parsley, chopped
- 1 cup crumbled feta cheese
- 1/2 cup Greek yogurt
- 3 large eggs, lightly beaten
- Salt and pepper, to taste
- 1/2 cup olive oil
- 10 sheets phyllo dough, thawed
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 30 minutes. Squeeze out excess moisture using a clean kitchen towel.
- Preheat oven to 375°F (190°C).
- In a large bowl, mix the zucchini with onion, green onions, dill, mint, parsley, feta, yogurt, and eggs. Season with salt and pepper.
- Brush a 9x13 inch baking dish with olive oil. Layer half of the phyllo sheets, brushing each with olive oil.
- Spread the zucchini filling evenly over the phyllo.
- Top with remaining phyllo sheets, brushing each with olive oil. Tuck in the edges.
- Score the top with a sharp knife into squares and bake for 45–50 minutes until golden brown.
- Let rest for 10 minutes before slicing and serving.