Greek pie
Greek pie combines grated zucchini, sautéed leeks, and a mix of feta and ricotta cheeses, baked to perfection with a hint of prosciutto. This savoury dish captures Mediterranean flavours through its rich, creamy texture and vibrant herbs.
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.
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)!
Greek pie FAQ:
Bake the Greek pie in a preheated oven at 350°F (175°C) for about 45-50 minutes. It’s done when the pie is set and has a golden brown top.
The Greek pie is done when it is firm to the touch and has a golden brown top. A toothpick inserted into the center should come out clean, indicating it's fully cooked.
Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute ricotta cheese with cottage cheese or cream cheese, though the texture and flavor may vary slightly.
This recipe contains all-purpose flour; for a gluten-free version, substitute it with a gluten-free flour blend or omit it entirely, but expect a difference in texture.
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.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 22g
Carbohydrates 20g
Fiber 2.57g
Sugar 6g
Fat 27g
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