Greek Zucchini Pie Recipe

For a large oven tray (approximately 60×55 cm)

Ingredients for the dough:

• 1 ½ cups (350g) oil (sunflower or olive oil, or a mix)
• 1 ½ cups (350g) lukewarm water
• 850g self-rising flour (or 850g all-purpose flour mixed with 2 teaspoons of baking powder)
• 1 teaspoon salt

Making the dough:

Place the self-rising flour (or all-purpose flour with baking powder) and salt in a bowl and mix lightly. Then, pour the oil and lukewarm water into the flour and start mixing with a spoon. Continue kneading by hand until the dough becomes smooth and doesn’t stick to your hands. Divide the dough into three balls and let them rest while you prepare the filling.

Ingredients for the filling:

• 6-7 cups (1kg) grated zucchini
• 3 cups (450g) cheese (preferably feta or a mix of cheeses you like)
• 1 cup (150g) pitted olives, chopped as you prefer (optional)
• 2 finely chopped spring onions (or 1 grated onion if you don’t have spring onions)
• 1 finely chopped leek (optional)
• 3 tablespoons olive oil
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped dill
• ½ teaspoon pepper and ¼ teaspoon salt (omit the salt if the cheese is salty)
• 1 egg

Preparing the filling:

Squeeze the grated zucchini very well to remove excess liquid (I grate them the night before and leave them in the fridge until the morning, then squeeze them). Heat the oil in a pot and lightly sauté the leek and spring onions. Add the mint, dill, squeezed zucchini, pepper, and olives. Give everything a light sauté and remove from heat. Add the cheese and gently mix. Beat the egg white with a fork and stir it into the filling. The filling is now ready!

Rolling the dough and baking:

You’ll need two non-stick sheets (parchment paper), slightly larger than the bottom of your tray. Combine two of the dough balls into one and roll it out with a thick rolling pin on one of the parchment papers. It rolls out easily! Once the dough covers the entire paper, place it in the tray along with the paper, ensuring it covers the sides of the tray. Spread the filling evenly over the dough with a fork. Use a knife to fold the excess dough over the edges slightly to cover the filling.

Roll out the remaining dough ball on the second parchment paper and carefully flip it over the filling to cover the entire surface. Remove the paper from the top.

Mix ½ teaspoon of oil with the egg yolk you set aside and brush it over the top layer of dough for a nice color. Lightly score the top with a serrated knife (it’s a bit tricky), so the dough doesn’t puff up.

Bake in the oven at 200°C (390°F) for about 50-60 minutes. Once cooled, cut into pieces and enjoy!

GOOD LUCK!!!