Zucchini Pie Pastalopitta

Name: Zucchini Pie Pastalopitta - Valentina B.
Ingredients: 7; 8 zucchini approximately 700g after peeling; 300g Feta cheese; 3 eggs; 5 tablespoons rice; 3 tablespoons flour; 100ml olive oil; salt; pepper; coriander; 50ml water; milk or kefir

Diverse - Zucchini Pie Pastalopitta by Valentina B. - Recipia

Zucchini Pie Pastalopitta – a delicious recipe that combines Mediterranean flavors with the fluffy texture of cheese and zucchini. This simple recipe is perfect for a quick dinner or as a savory snack, suitable for both vegans and lovers of traditional dishes. Preparation time: 20 minutes Baking time: 40 minutes Total time: 1 hour Number of servings: 6 Essential ingredients: - 500 g zucchini (preferably green zucchini) - 200 g feta cheese or cottage cheese - 3 eggs - 150 g rice (preferably long-grain rice) - 1 medium onion - 2-3 tablespoons of olive oil - Salt and pepper to taste - 1 teaspoon of dried or fresh dill (optional) - Phyllo dough (about 10 sheets) Step 1: Preparing the ingredients Start by washing the zucchini and cutting them into small cubes or thin slices. They will add a fresh taste and a crunchy texture to your pie. If desired, you can sprinkle them with a little salt and let them sit for about 10 minutes to remove excess water. This trick will prevent the pie from becoming too wet. Step 2: Cooking the rice Boil the rice according to the package instructions, then drain it well. This will add consistency to the pie and absorb the flavors of the ingredients. Step 3: Sautéing the onion In a pan, heat the olive oil and add the finely chopped onion. Let it sauté until it becomes golden and translucent, which will enhance its flavor. Step 4: Mixing the ingredients In a large bowl, combine the prepared zucchini, sautéed onion, cooked rice, crumbled cheese, and beaten eggs. Add salt, pepper, and dill if desired. Mix everything well to ensure the ingredients are evenly distributed. Step 5: Assembling the pie Preheat the oven to 180°C. In a baking dish, place one sheet of phyllo dough and brush it with a little olive oil. Continue adding sheets of phyllo, brushed with oil, forming a base layer. Pour the zucchini and cheese mixture over the phyllo sheets, then cover with more phyllo sheets, brushed again with oil. This technique will give the pie a crispy and delicious texture. Step 6: Baking Place the dish in the preheated oven and let it bake for 30-40 minutes or until the pie becomes golden and crispy. Step 7: Serving Let the pie cool for a few minutes before cutting it. Serve it warm or at room temperature, alongside a fresh vegetable salad or even with a mint yogurt sauce for a refreshing contrast. Variation suggestion: You can also add other vegetables, such as spinach or grated carrot, to diversify the recipe. Additionally, you can experiment with different cheeses, like goat cheese, for a more intense flavor. This zucchini pie Pastalopitta is not only a delicious recipe but also an excellent way to integrate vegetables into your daily diet. Enjoy every slice and savor the Mediterranean flavors!

Preparation

Zucchini pie Pastalopitta is a delicious recipe that you can try. I added cheese, then eggs, and then rice. Next came the oil, followed by water (if you think the zucchinis have released too much water, you can skip the 50ml). I added flour, salt, pepper, and coriander. In a greased baking dish lined with flour, I placed the mixture. I sprinkled flour over the entire surface. Finally, I topped it with kefir (about 100ml), 1 egg, and olive oil. I baked the zucchini pie Pastalopitta in the oven at 180°C for about 30 minutes. The recipe for Zucchini Pie (Pastalopitta) was proposed by dora_m. Discuss more about this recipe on the recipe forum.