Cretan Style Zucchini ‘Pie’
A rustic bake my yiayia would make multiple times in summer utilising all those overgrown zucchinis in the fridge. A simple dish with fresh flavours that tastes great and is so easy to make.
1 Hour Preparation
Serves 5 People
Difficulty 7/10
Ingredients
1.6kg zucchinis (grated weight)
1 x egg
300g self raising flour
1/2 teaspoon baking powder
Pinch of white pepper
1 x bunch spring onions
1 x small bunch of leek leaves
1 x small bunch of garlic leaves
1 x small bunch spearmint
1 x small bunch fennel herb
50g olive oil
300g drained feta
Method
→ Start by grating (large shred) your zucchini into a large bowl.
→ Add in 2 teaspoons of sea salt and mix in well with your hands. Leave to rest for 10 minutes.
→ After 10 minutes use a tea towel or cheese cloth and wring out all the juices from the grated zucchini in batches.
→ Place squeezed out zucchini into another large bowl. Keep the zucchini juice this makes a great vegetable stock!
→ Finely chop your herbs/greens and place in the bowl with the zucchini.
→ Add in the eggs, feta, pepper, baking powder, flour and olive oil. Mix until combined well.
→ Pour mixture into a large baking tray and smooth out top with a spatula or hand. Drizzle with some more extra virgin olive oil to finish and spread on top.
→ Cook at 180 fan for 1 hour until golden.
→ Check cooking afterwards by placing a toothpick in the middle of the pie and making sure it comes out clean (not wet and sticky).
→ Enjoy warn or room temperature with yogurt, jam or just on its own! Kali Orexi!
