Greek Zucchini Pie
By Sue Serves 6
A delicious low calorie savory pie. Fat and calories are replaced with flavorful Greek herbs, feta, and phyllo.
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- ½ cup greek olive oil
- 2 lbs zucchini
- 2 cups onions, chopped
- 1 cup feta cheese, crumbled
- ½ cup bulgur
- 1 bunch fresh mint, chopped
- 1 bunch fresh parsley, chopped
- 2 whole large eggs
- 1 lb box phyllo pastry dough
- 4 tbsp butter
You may also need:
Baking Sheet, Bowl, Butter Knife, Kitchen Knife, Oven, Skillet, Spoon
With 2 TBSP of oil & 1 TBSP of butter per serving, this recipe is not quite low in calories or fat. But as its chock-full of flavor & nutrition, you could surely slice this pie into smaller pieces.
In the same skillet, heat 2 tablespoons of the oil over medium heat. Add onions and saute until translucent. Add onions to zucchini in bowl and toss to combine. Stir in feta, rice, mint, parsley, eggs, and remaining 1/4 cup oil. Season with salt and pepper (to taste). Stir well.
To assemble the pie, open phyllo and carefully unroll it. Transfer to a kitchen towel, and place one dry towel and then one damp towel on phyllo to keep it moist. Coat a 9x13-inch baking pan with nonstick cooking spray. Layer 8 to 10 sheets of phyllo, placing 1 sheet at a time in pan, brushing each sheet with melted butter. Spread zucchini mixture evenly, and top with remaining sheets, buttering each one. With a sharp knife, gently score the top sheets in squares or diamonds.
Bake 50 minutes to 1 hour or until phyllo is crisp and golden.
Remove from oven and let pie stand at least 45 minutes before serving.
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