Phyllo-less Zucchini Pie from Chalkidiki

4.10 from 32 votes

In some parts of Northern Greece, there are similar Greek recipes for pies made with cornmeal or with greens instead of zucchini. Basically, the idea is to make a thick batter and to bake that in a well-oiled large baking pan. The final pie should be about 2 ½ cm (1-inch) thick.

4.10 from 32 votes

Phyllo-less Zucchini Pie from Chalkidiki

By Diane Kochilas

Prep Time 15

Cook Time 45

Servings

Greek Breakfast, Macedonia & Thrace, Main Courses, Recipes, Snacks, Vegetables, Vegetarian

Prep Time 15

Cook Time 45

Servings

Greek Breakfast, Macedonia & Thrace, Main Courses, Recipes, Snacks, Vegetables, Vegetarian

Ingredients

2 ½ pounds / 1 kilo large firm zucchini, trimmed
5 large eggs
1 cup milk
2 cups crumbled Greek feta
1 cup all-purpose flour
2 tablespoon extra virgin Greek olive oil
Greek sea salt and freshly grated black pepper to taste
1 tablespoon dried Greek mint thyme or oregano

Instructions

Wash and pat dry the zucchini. Hold a large hand grater upright and grate the zucchini on the coarse side. Place in a colander, toss with a little salt, place a plate and a weight on top and leave the zucchini to drain for at least one hour. Wring the excess liquid out of the zucchini in small batches between the palms of your hands, or, alternatively inside a double cheesecloth.
Preheat the oven to 350˚F /180˚C and lightly oil a large baking pan.
In a large bowl, vigorously mix together the flour, milk, and eggs. Add the grated zucchini and crumbled feta to the mixture. Season to taste with salt and pepper. Pour the mixture into the baking dish and bake for 45 minutes, or until the pie is set and golden on top. Remove, cool slightly, and serve either warm or at room temperature.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Phyllo-less Zucchini Pie from Chalkidiki