Zucchini Pie

Hi Mati!

It has been a pretty lazy week in the kitchen for me, as A was away on a business trip and cooking for one is really not a lot of fun, and having family around that invites you to dinner when you are alone is a perk.  So it was not until later this week that I got back into the groove. Your spanakopita and Brazilian chicken Moqueca both look really good.  Spanakopita is really one of my favorite Greek foods and I love spinach!  So you inspired me, not only with your cooking, but with a recipe to make something very similar this week.

So what do you do when your organic fruit and vegetable share sends you home with a bagful of zucchini?  Well, after making quiche, vegetable soup, and stir-fry, you gave me the grandiose idea of making Greek zucchini pie. And it was amazing!  I used your recipe and modified it a little bit because I did not want to add the carrots that the recipe called for.  I am saving those for Carrot Muffins instead, because this week we got a bagful or carrots!N5FG9VU5JH9D

INGREDIENTS

• 1 box of phyllo dough
• 8 zucchinis
• 2 onions (1 red, 1 white)
• 2 1/2 cups grated cheese (I used ‘queso blanco‘)
• 1/2 cup of chopped dill
• 1/2 cup of chopped parsley
• 1 tbsp of mint finely chopped
• 3 eggs (beaten)
• olive oil (or you can use PAM to make your life easier)

DIRECTIONS:

1. Grate zucchinis and carrots, and finely chop onions. Place in a skillet and cook until all their water was evaporated.
2. Add butter and stir until melted. Turn off heat and add chopped herbs and cheese and stir. Finally pour in the beaten eggs and give a final stir to make sure everything is distributed evenly.
3. Layer 1/2 pack of phyllo dough, oiling (or PAM-ing) each sheet. Pour the filling inside, fold over the overhanging phyllo from the sides and layer the last 1/2 pack. Score the top for easier serving.
4. Bake for 45 -50 mins at 350˚F.