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Dessert for 5

Chania Zucchini Pie

Zucchini, potatoes, cheese, egg, and mint bake between crisp phyllo layers for a savory Greek-style pie.

$2.02per serving $$
120 minstart to table
5servings

GreekVegetarianBudgetDesserts

Ingredients

  • 250 g phyllo pastry
  • 250 g potatoes
  • 500 g zucchini
  • 400 g fresh white cheese or 400 g ricotta cheese
  • 1 egg
  • salt
  • pepper
  • 15 leaves mint (optional)
  • olive oil
  • 1 1/2 tbsp sesame seeds

Steps

  1. Grate the zucchini, toss it with salt, and let it drain in a colander for 30 minutes.
  2. Boil the potatoes in water for 15 minutes, drain them, and mash them when cool enough to handle.
  3. Squeeze the zucchini dry and mix it with the potatoes, cheese, egg, pepper, and mint.
  4. Heat the oven to 375 F and oil a 9-by-13-inch baking pan.
  5. Layer half the phyllo in the pan, brushing each sheet with olive oil, then spread in the filling.
  6. Cover with the remaining phyllo, brush the top with olive oil, sprinkle with sesame seeds, and cut into pieces.
  7. Bake for 45 minutes until crisp and golden, then rest the pie for 10 minutes.

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