Zucchini and Feta Pie
Baking and Desserts • Greek
Description
Zucchini and Feta Pie
Ingredients
- Courgette 10 oz
- Parsley ½ bunch
- Garlic ½ clove
- Feta cheese 5 oz
- Chicken Egg 1 piece
- Wheat Flour 5 oz
- Olive Oil 2 tablespoons
- Water 5 fl oz
- Salt a pinch
- Fresh basil leaves to taste
- Dried Barberry to taste
- Dried Chamomile to taste
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
For the dough, sift the flour into a bowl, add a pinch of salt, a pinch of dried herbs, make a small well, pour in the oil, and mix. Gradually add warm water, kneading the dough until it no longer sticks to your hands but remains soft enough. Knead thoroughly, coat with oil, wrap in plastic wrap, and set aside for 20–30 minutes.
Step 2
For the filling, grate the zucchini and squeeze out excess moisture. Finely chop the parsley and garlic. Mix the zucchini, feta, egg, parsley, and garlic together. Do not add salt as the feta is already salty enough. Add dried herbs to taste.
Step 3
Roll out the dough into a thin layer to fit the size of the baking dish. Place it in a greased baking dish, leaving edges. Pour in the filling, sprinkle with grated Parmesan on top, and fold the edges of the dough over the filling. Place in a preheated oven at 355°F for 30 minutes.
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