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  • Steph

Crustless Zucchini Pie



A delicious take on a traditional Greek recipe. I find phyllo pastry can be quite difficult to work with so this is a great alternative. It keeps well and is perfect to pop in your lunch box or take with you on a picnic.


INGREDIENTS

  • 1 kilo zucchinis

  • Salt

  • Pepper

  • Handful of Fresh Mint

  • Handful of Fresh Dill

  • 4 Eggs

  • 400 g Feta Cheese

  • Lemon Zest, of 1 Lemon

  • Olive Oil

  • 200 g Strained Yogurt

  • 120 g All-purpose Flour

  • 2-3 Tablespoons Sesame Seeds


INSTRUCTIONS

  • Preheat the oven to 180°C (350° F) set to fan. 

  • Lay a dish towel or muslin cloth into a collander and place on top of a large bowl. Grate the zucchini with the large holes of a box grater. Add a pinch of salt and squeeze the towel well to drain as much liquid as possible.

  • Put the zucchini into the bowl and add finely chopped mint, dill, salt, pepper, feta, eggs, lemon zest, a dash of olive oil, and mix them well with a serving spoon. 

  • Then, add the flour and mix just until it is incorporated.  

  • Grease a 30 cm ovenproof baking dish with oil and sprinkle with half of the sesame seeds. Then, spread the mixture into the dish. Add the remaining sesame seeds.

  • Bake for 40 to 45 minutes. 

  • Serve with a side salad and some fresh bread. 



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