Description
This Zucchini and Spinach Pie is a savory Greek-inspired dish combining fresh grated zucchini, sautéed spinach and onions, and a flavorful blend of feta and Parmesan cheeses. Baked to golden perfection, it makes for a wholesome vegetarian main or side that’s perfect for any meal.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Dairy & Eggs
- 3 eggs
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon butter, for greasing the dish
Dry Ingredients & Spices
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Oils & Fats
- 1/4 cup olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (180°C) and grease a pie dish or an 8×8-inch baking dish with butter to prevent sticking.
- Prepare Zucchini: Grate the zucchinis using a box grater. Then, squeeze out the excess moisture thoroughly with a kitchen towel to avoid a soggy pie.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent and soft. Then incorporate the spinach and cook until it wilts and most moisture evaporates. Remove from heat.
- Mix Filling: In a large mixing bowl, whisk together the eggs, crumbled feta cheese, grated Parmesan, olive oil, flour, dried oregano, dried thyme, salt, and pepper. Fold in the grated zucchini along with the sautéed onion, garlic, and spinach mixture until fully combined.
- Assemble and Bake: Pour the combined mixture evenly into the prepared baking dish. Place in the preheated oven and bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly for about 10 minutes. Slice into portions and serve warm or at room temperature.
Notes
- To keep the pie gluten-free, substitute all-purpose flour with almond flour.
- Squeezing moisture out of the zucchini is crucial to prevent the pie from becoming watery.
- Use fresh spinach or properly thaw and drain frozen spinach to avoid excess moisture.
- Feel free to add herbs like fresh dill or parsley for added flavor.
- The pie can be served warm, at room temperature, or even cold as leftovers.
