Greek pie
Savor the flavors of the Mediterranean with this delicious Greek Pie recipe. Made with fresh zucchini, leeks, feta, and ricotta cheese, and flavored with dill and spearmint, this dish is both hearty and aromatic. The addition of prosciutto and olive oil brings a rich, savory touch, while eggs and a touch of flour help to bind it all together. Perfect for a family meal or a festive gathering, this Greek Pie is sure to impress!
Cook time 45 min
Prep time 40 min
Ingredients:
4 zucchini1/4 cup olive oil
2 leeks
1 cup feta cheese
1 cup ricotta cheese
1/4 cup all-purpose white wheat flour
1/2 cup dill
1/2 cup spearmint
6 eggs
3 slices prosciutto
Greek pie, a delightful blend of fresh, seasonal vegetables and rich, creamy cheeses, offers a piece of the Mediterranean right in your kitchen. This savory pie combines zucchini, leeks, and herbs with a savory cheese mixture, all brought together with eggs and a hint of prosciutto for added depth of flavor. Perfect for a hearty meal, this pie captures the essence of Greek cuisine with its vibrant flavors and textures.
Instructions:
Preheat your oven to 350°F (175°C).
Grate the zucchini and place it in a colander. Sprinkle with a little salt and let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, press the zucchini with your hands or a clean cloth to remove the water.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped leeks and sauté until they become soft and translucent, about 5-7 minutes. Remove from heat and let them cool slightly.
In a large mixing bowl, combine the grated zucchini, sautéed leeks, crumbled feta cheese, ricotta cheese, and all-purpose flour. Stir well to combine.
Add the chopped dill, chopped spearmint, and beaten eggs to the mixture. Mix thoroughly until all ingredients are well combined.
Add the chopped prosciutto to the mixture, folding it in gently.
Season with salt and pepper to taste. Be mindful of the salt since both the feta cheese and prosciutto are salty.
Lightly grease a baking dish with olive oil or line it with parchment paper for easy removal. Pour the zucchini mixture into the prepared baking dish, spreading it evenly.
Place the baking dish in the preheated oven and bake for about 45-50 minutes or until the pie is set and golden brown on top.
Remove the pie from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Tips:
- Ensure that the zucchini is well-drained to avoid excess moisture in the pie.
- Chop the leeks finely and cook them until they are soft to prevent any crunchy texture.
- For a stronger flavor, opt for aged feta cheese.
- If you prefer a vegetarian version, simply omit the prosciutto.
- Feel free to adjust the amount of herbs according to your taste preferences.
- Use a well-greased pie dish to prevent sticking and to allow for easy cutting and serving.
- Allow the pie to cool slightly before slicing to ensure clean cuts and better cohesion.
Enjoying a slice of this Greek pie is like taking a culinary trip to the Mediterranean. The combination of fresh zucchini, aromatic herbs, and rich cheeses blend beautifully together, while the prosciutto adds a savory note that elevates the entire dish. Whether served as a main course or a side, this pie is sure to be a hit with your family and guests. Kali Orexi (Bon Appetit)!
Nutrition per serving
6 ServingsCalories 320kcal
Protein 22g
Carbohydrates 20g
Fiber 2.57g
Sugar 6g
Fat 27g
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