Quick zucchini pie without phyllo
- 900 g fresh zucchini
- 3 eggs
- 150 g feta cheese
- 200 g hard cheese (myzithra or gruyere)
- 100 g olive oil
- 100 g all-purpose flour
- 1 teaspoon baking powder
- salt, pepper … and herbs of your choice!
extra: olive oil for the pan & 40 g polenta (cornflour)
Quick pumpkin pie without phyllo (Greek pastry sheet).
An easy and quick preparation that is not short on anything as it is rich in nutrients.
The fresh zucchini of the season (summer) is ideal for this pie.
The herbs that you can add will give their own aroma and extra flavor.
Try it as it is a quick, easy and enjoyable recipe.
For the stuffing:
In a grater’s thick part, grate the zucchini and hard cheese.
Cut the feta cheese into small pieces.
Mix all the ingredients together in a bowl.
We grease our baking pan.
Sprinkle 20 g polenta across the surface of the pan.
Spread the filling smoothly across the surface.
Sprinkle the surface of the pie with the remaining 20g polenta.
Bake at 180C degrees Fan, for about 40 minutes.
Nutritional information per 100 g
Energy / calories: 151.4 kcal
Proteins: 3.63 g
Carbohydrates: 6.98 g
Fat: 12.03 g