Pie with fresh green zucchini
Ingredients
For phyllo
- 350 g pastry flour (gluten-free)
- 200 g water
- 30 g olive oil
- a pinch of salt
- some vinegar / white wine
For filling
- 800 g fresh zucchini
- 3 eggs
- 200 g dry myzithra
- 300 g yoghurt
- 100 g flour
- salt & pepper
alternatively: freshly chopped herbs (spearmint, fennel or whatever you like most)
extra: olive oil for pan greasing
A sweet smelling pie with fresh green zucchini that are now in their season!
Your garden herbs will help it smell nice even more. But even if you choose not to use it will be just as delicious as the mizithra will be melted and combined with the delicious zucchini.
Low in fat and calories but rich in nutrients!
Ideal choice for a family snack but also to accompany a main meal.
The biggest difficulty is the phyllo (Greek pastry sheet)!
Try to roll out the phyllo yourself. You will not be disappointed!
If you do not have enough time or can not achieve making one, use whatever prepacked phyllo you want.
Good luck!
Method
For the filling
In the fine side of the grater, shred the zucchini.
Mix all ingredients in a bowl.
Making phyllo
For the baking tray we will need to open three phyllo. Knead all the ingredients until we have a soft dough. Divide the dough into three parts. Let it rest (covered with a towel) for about 10 minutes and then roll out one by one of the phyllo for our pie.
Watch Video: Gluten-free phyllo making
And we go on:
We grease our pan
Lay one or two phyllo and spread the filling.
Place another phyllo over the filling. And we “close” our pie.
Drizzle the surface of the pie with water and make small holes on its surface.
Bake at 190C degrees for about 1 hour.
Enjoy it both hot and cold!
Nutritional information per 100 g
Energy / calories: 137.02 kcal
Proteins: 3.42 g
Carbohydrates: 19.82 g
Fat: 4.71 g
