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Open-faced zucchini pie

For the pie filling

Ingredients

2 kg zucchini
400g feta cheese
200g grated graviera cheese
100g milk
2 eggs
2 spring onions
2 Florina peppers
1 onion
1 leek
Parsley
Dill
Spearmint
Olive oil
Flour
Salt
Black pepper

Method

Cut the zucchini and let them drain. Add olive oil, onions, leek, Florina peppers, and zucchini into a saucepan, lightly sauté and sprinkle with flour. Then add the milk, cheeses, herbs, and finally the eggs.

For the filo pastry

Ingredients

1st mixture
550g country-style flour
150g All Purpose flour
10g fine salt

2nd mixture
50g olive oil
340g water
A small amount of vinegar

Method

Stir the 2nd mixture, slowly add the 1st mixture and knead until a pliable dough forms. Leave the dough rest, then roll out into sheets.

How to make the pie

Roll out 1 thick sheet.
Brush a baking pan with some olive oil.
Place the sheet of filo pastry onto the baking pan, allowing it to hang over the edges.
Add the filling.
Twist the edges.
Sprinkle with graviera cheese.
Bake at 180°C for about 40΄.

More information

Western Greece’s fertile soils yield an abundance of vegetables, including the delicious zucchinis. They are used to make one of the lightest and most nutritious summer dishes, the zucchini pie, which is particularly popular in Aitoloakarnania. The other essential component, of course, is extra virgin olive oil, produced locally in regions like Aigialia and Trichonida. The Koroneiki variety stands out for its rich flavor, aromatic notes of herbs, and low acidity, earning it international accolades!

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