Ingredients

  • 6 phyllo sheets
  • 1/2 cup olive oil
  • 1 kg zucchini, coarsely grated
  • 2 large onions, thinly sliced
  • 1 leek, thinly sliced
  • 2 grated carrots
  • 4 green onions with their greens, finely chopped
  • 3 tbsp oatmeal flakes (or tarhana or semolina)
  • 2 beaten eggs
  • 400 grams feta cheese
  • 1/2 bunch dill
  • 1/2 bunch mint
  • Salt
  • Pepper

Instructions

  1. Heat 3-4 tbsp of the total olive oil over medium-high heat and sauté the onions and leek until softened, about 3-4 minutes, stirring frequently.
  2. Add the zucchini and cook for 5 minutes on high heat until it releases and evaporates most of its moisture.
  3. Remove from heat.
  4. Add the grated carrot, green onions, and herbs. Season with salt and pepper.
  5. Let the mixture cool for a few minutes.
  6. Add the oats and crumbled feta cheese.
  7. Finally, add the beaten eggs and mix well.
  8. Use a large shallow baking pan (38 cm).
  9. Brush the pan with a bit of olive oil.
  10. Layer 3 phyllo sheets, slightly crumpled, radiating them to cover the pan.
  11. Pour the filling over the phyllo sheets, then fold the overhanging edges over the filling.
  12. Drizzle the top with a little olive oil and sprinkle with a few drops of water.
  13. Lightly press with your hand to moisten the entire surface. Lightly score the top of the pie.
  14. Bake on the lower rack of a well-preheated oven at 180°C for about 1 hour until the phyllo is golden brown and the pie easily detaches from the pan.
  15. Alternatively, bake the zucchini pie in a convection over on the middle rack at 170°C until the phyllo is golden brown.

Enjoy!

Source: Argiro Barbarigou