Zucchini Feta and Dill Pie
Delight your taste buds with this Zucchini Feta and Dill Pie, a savory masterpiece that combines Mediterranean flavors with a flaky, buttery crust. Packed with fresh grated zucchini, tangy feta cheese, vibrant dill, and crisp green onions, this pie strikes the perfect balance of hearty and light. The filling is nestled between layers of golden, crispy phyllo dough brushed with melted butter for a luxurious texture. Seasoned simply with salt and pepper, the ingredients shine in every bite, while a hint of olive oil adds richness. Ideal for brunch, lunch, or dinner, this show-stopping dish is easy to prepare yet impressively elegant. Serve it warm or at room temperature for a slice of comfort with a gourmet twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 200 grams feta cheese
- 3 large eggs
- 3 tablespoons, chopped dill
- 4 stalks, chopped green onions
- 3 tablespoons all-purpose flour
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 8 sheets phyllo dough
- 50 grams, melted butter
Instructions
Preheat your oven to 375°F (190°C).
Grate the zucchini using a box grater. Place the shredded zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess water.
Squeeze the zucchini with your hands or a clean kitchen towel to remove as much moisture as possible. Transfer the zucchini to a large mixing bowl.
Crumble the feta cheese into the bowl with the zucchini. Add the eggs, dill, green onions, flour, and pepper. Mix thoroughly to combine.
Brush a 9-inch pie dish or baking pan with olive oil. Lay the first sheet of phyllo dough in the dish, letting the excess hang over the edges. Brush the sheet lightly with melted butter. Repeat with 4 more sheets, layering and buttering each sheet.
Spread the zucchini and feta mixture evenly over the phyllo layers.
Top the filling with the remaining 3 sheets of phyllo dough, buttering each layer as you go. Tuck any overhanging edges into the dish to seal the pie.
Brush the top layer generously with melted butter. Use a sharp knife to score the top layers of phyllo into desired serving pieces (this will make cutting easier after baking).
Bake in the preheated oven for 45-50 minutes, or until the pie is golden brown and crisp on top.
Let the pie cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 854 mg | 284% | |
| Sodium | 13501 mg | 587% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 56.8 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1263 mg | 97% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2415 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
