Greek Zucchini And Herb Pie Recipes

GREEK ZUCCHINI AND HERB PIE

Greek Zucchini and Herb Pie image

This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 3h

Yield One 10- inch pie, serving eight to ten

Number Of Ingredients 11

Ingredients

2 1/4 to 2 1/2 pounds zucchini, ends trimmed
Salt to taste
2 tablespoons extra virgin olive oil, plus additional for brushing the phyllo dough
1 large onion, finely chopped
2 garlic cloves, minced
1 cup finely chopped dill
1/2 cup chopped fresh mint, or a combination of mint and parsley
1 cup crumbled feta
3 eggs, beaten
Freshly ground pepper
12 sheets phyllo dough or 1 recipe whole wheat yeasted olive oil pie pastry

Steps:

Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously, and let drain for 1 hour, pressing down on it occasionally to squeeze out liquid. After an hour, take up handfuls and squeeze out moisture (or wrap in a kitchen towel and twist the towel to squeeze out the moisture). Place in a bowl.
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, then add the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.
Preheat the oven to 350 degrees. Oil a 10-inch pie or cake pan. If using phyllo, line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the zucchini mixture. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining five pieces on top, brushing each piece with olive oil. Stuff the edges into the sides of the pan. If using the olive oil pastry, divide the dough into two equal pieces. Roll out the first ball to a circle 2 inches wider than the pan. Line the pan with the pastry, and brush with olive oil. Top with the filling. Roll out the remaining dough. Place over the filling. Press the edges of the top and bottom layers of dough together, and pinch to form an attractive lip around the edge.
Make a few slashes in the top crust so that steam can escape as the pie bakes. Score in a few places with the tip of a knife, and brush with olive oil. Bake 50 to 60 minutes, until the pastry is golden brown. Remove from the heat, and allow to cool 15 to 30 minutes or to room temperature. Slice in wedges and serve.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

Family-Style Greek Zucchini-and-Herb Frittata image

Provided by Geoffrey Zakarian

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 zucchini, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 yellow squash, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 garlic clove, sliced
Kosher salt and freshly cracked black pepper
1 cup canned or jarred slow roasted tomatoes, drained
12 large eggs, beaten
6 ounces feta cheese, crumbled
1/2 cup dill, picked
1/2 cup parsley, chopped

Steps:

Preheat oven to 300 degrees F.
Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
Garnish the frittata with the feta cheese, dill and parsley.

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GREEK NO CRUST ZUCCHINI PIE - KOLOKITHOPITA

2021-06-28 Chop the mint, scallions and grate the cheese. Crumble the feta. Measure three cups of grated zucchini and put them in a bowl. Add the …
From thegreekfoodie.com
4.9/5 (14)
Category Main Course
Cuisine Greek
Calories 344 per serving

Grate the zucchini.Place it in a colander and sprinkle a teaspoon of salt, mix it and let it sit for half an hour. Then, press it down with your palm to remove as much liquid as possible.Chop the mint, scallions and grate the cheese. Crumble the feta.
Measure three cups of grated zucchini and put them in a bowl. Add the chopped herbs and scallions.Add all the grated cheese, 4 eggs, one cup olive oil, one teaspoon baking powder, two cups of flour, and one teaspoon of baking powder to the zucchini bowl. Mix well and pour the thick mixture into a lightly oiled baking pan.
Bake the zucchini pie in a preheated oven at 350°F oven for about 60-65 minutes, until it is golden on top.

Greek Zucchini And Herb Pie Recipes

GREEK ZUCCHINI AND HERB PIE

This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

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