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Rustic zucchini & trahana open-face pie

Savoury pumpkin pies in Greece are a testament to the country’s ability to create diverse dishes from a single ingredient. These pies perfectly blend the sweet notes of pumpkin with savoury, hearty ingredients like cheese and herbs, reflecting the resourcefulness and creativity of Greek culinary traditions.

PREPARATION TIME FOR THE DOUGH: 1 HOUR (WITH REST)
PREPARATION TIME FOR THE FILLING: 20 MINUTES
PIE PREPARATION TIME: 10 MINUTES
SERVINGS: 12

 

 

 

Ingredients & Preparation instructions

Prep time for the dough /filling: 1 hour (with rest) / 20 minutes
Cook time: 1 hour 15mins
Yields: 12

Ingredients

  • FOR THE DOUGH
  • 700gr Hard flour
  • 300gr Maize flour
  • 100ml Greek Virgin Olive oil
  • 500ml-600ml Water
  • 20gr salt
  • FOR THE FILLING
  • 3 pieces Onions
  • 4 pieces Fresh spring onions
  • 1 bunch Dill
  • 1 bunch Parsley
  • 1 bunch Mint
  • 250gr sour trahana
  • 150ml Greek Virgin Olive oil
  • 500gr Feta cheese
  • 250gr Graviera cheese
  • Salt, pepper, oregano
  • To roll out the phyllo dough sheets needed for the pie, you will also require a mixture of 200g of hard flour and 100g of cornstarch. High-quality melted butter or olive oil, approximately 250g, for brushing the sheets

Preparation

  1. 1. In a bowl, mix the hard flour, olive oil, and salt thoroughly. Gradually add water until a soft dough forms.
  2. 2. Allow the dough to rest. This step is crucial for achieving the perfect phyllo dough consistency.
  3. 3. Divide the dough into 6 equal small balls. Use 3 of these balls to create the base of the pie. If you prefer a closed pie, the remaining 3 balls will be used for the top layer.
  4. 4. Roll out the 3 balls separately into phyllo dough sheets. Use cornstarch and extra flour to prevent sticking
  5. 5. Grate the zucchini and add salt to them. Then, squeeze out the excess moisture.
  6. 6. Finely chop all the remaining ingredients and mix them with the grated zucchini. Add the eggs, "trahana", olive oil, grated cheeses, and spices to this mixture. Combine well.
  7. 7. In a greased baking dish, place the phyllo sheets one on top of the other, brushing each sheet with melted butter or olive oil to form the base of the pie.
  8. 8. Pour the filling over the base. If making an open pie, fold the edges of the phyllo sheets that extend beyond the dish over the filling. Cover the filling with the remaining 3 phyllo sheets for a closed pie, brushing each with butter or oil.
  9. 9. Bake in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) for approximately 1 hour and 15 minutes or until the pie turns golden brown.

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