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REC: Zucchini Pie

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Joined: Dec 10, 2005


Posted to Thread #1302 at 5:19 pm on Mar 29, 2006

Zucchini Pie
from Food of the World: Greece by Susanna Tee

2 T olive oil
2 bunches scallions, sliced thinly
1/3 c arborio (or other short grain rice)
c vegetable (or chicken) stock, hot
1 lb 10 oz zucchini, coarsely grated
4 T fresh flat-leaf parsley, chopped
2 T fresh mint, chopped
3 eggs beaten
3 oz feta cheese
3 oz butter
7 oz phyllo pastry

Put the grated zucchini in a colander to drain for 5-10 minutes.

Heat the oil in a saucepan, add the scallions and fry for 5 minutes, until softened. Add the rice and cook for 1 minute, stirring to coat in the oil.

Add the stock to the saucepan and simmer for about 15 minutes until the stock has been absorbed and the rice is tender but still firm to the bite. Remove the saucepan from the heat and stir in the zucchini. Let cool.

When the mixture has cooled, add the parsley, mint and eggs. Crumble in the cheese, season with salt and pepper and mix well together.

Melt the butter and use a little to lightly grease a deep 12x8 metal baking pan.

Cut the pastry sheets in half widthwise. Take 1 sheet of pastry and cover the remaining sheets with a damp dish towel. Use to line the base and sides of the pan and brush the sheet with a little of the melted butter. Repeat with half of the pastry sheets, brushing each with butter.

Spread the zucchini mixture over the pastry, then top with the remaining pastry sheets, brushing each with butter and tucking down the edges. Using a sharp knife, score the top layers of the pastry into 6-8 squares.

Bake the pie in a preheated oven 375F, for about 35 minutes, until golden brown. Serve hot.

Serves 6-8.

My Notes: Sprinkle the zucchini with salt to draw out more liquid. Use less or no additional salt to compensate.

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