Greece cuisine has some of my favorite dishes and this is one of them. It's warm, creamy and it's such a good comfort food. It's not vegan, but it is vegetarian for those who care. Plus, it's relatively affordable?
Ingredients
- 4 small zucchinis
- 140 g plain Greek yogurt
- 150 g feta cheese
- 2 eggs
- 80 g olive oil
- 5 sheets phyllo pastry
- Salt and pepper
Instructions
If frozen, defrost the phyllo pastry.
Grate the zucchinis with a hand grater and place them in a strainer. Add a little salt and massage the zucchini. Let it sit for 15–30 minutes, then squeeze out as much water as possible.
Add the Greek yogurt, feta cheese, and eggs to a mixing bowl. Season with salt and pepper, then mix well.
Preheat the oven to 350°F / 180°C.
Grease a round pan with olive oil.
Place one sheet of phyllo in the pan and brush it well with olive oil. Repeat until you have five layers.
Add the filling and spread it evenly with a spoon.
Fold the excess phyllo hanging over the sides of the pan over the filling. Make sure each layer is brushed well with olive oil.
Prick the pie a few times with a knife.
Bake for approximately 30–45 minutes, or until the pastry is golden brown.
Let the pie cool slightly before serving.
