Greek Zucchini and Feta Phyllo Pie

Delicate zucchini filling with fragrant herbs and salty feta, tucked into ultra-crisp sheets of phyllo. A simple squeeze of the zucchini keeps the filling from going watery, while the star-like phyllo arrangement bakes into a beautifully golden crust.

Ingredients

• 500 g (1 lb 2 oz) zucchini, coarsely grated
• 200 g (7 oz) feta, crumbled
• 100 g (3.5 oz) mozzarella, grated
• 25 g (1/2 cup) dill, chopped
• 15 g (2 tbsp) chives or green onions, chopped
• 2 eggs
• 4–5 sheets phyllo dough
• Salt and black pepper, to taste
• Unsalted butter, melted, for brushing

How to make it

1. Preheat the oven to 180°C (356°F).
2. Coarsely grate the zucchini, lightly salt it, and let it stand for 20 minutes so the excess moisture can drain out.
3. Squeeze the zucchini firmly with your hands or through cheesecloth, then transfer it to a large bowl.
4. Add the dill, chives, feta, and grated mozzarella. Taste the filling and season a little more if needed. Add the eggs and mix well.
5. Brush a shallow pie dish, about 28 cm (11 in) across, with melted butter. Lay in one sheet of phyllo and brush with butter. Repeat with the remaining sheets, placing each one at a slightly different angle so the corners form a star; brush every sheet with butter.
6. Spoon the filling into the center and smooth it out. Fold the overhanging phyllo edges toward the center and brush with butter. Bake for 35–40 minutes, until the crust is deeply golden and crisp.

Nutritional value

Calories	≈ 280 kcal
Protein	≈ 14 g
Fat	≈ 18 g
Carbohydrates	≈ 15 g
Fiber	≈ 2 g
Sugars	≈ 3 g
Sodium	≈ 900 mg

Tips and variations

• Squeezing is the key to crunch: the drier the zucchini, the denser and more evenly browned the pie will be.
• You can replace some of the butter with olive oil for a more Mediterranean flavor.
• Herbs are flexible: parsley or mint, or a mix of the two, work well in place of dill.
• Cheese options: swap some of the mozzarella for a good melting yellow cheese if you want a stretchier filling.
• Pan swap: if you do not have a round pie dish, use a rectangular one and layer the phyllo with overlap, brushing each sheet as you go.

FAQ

Can I use puff pastry instead of phyllo?

Yes, but the result will be different: puff pastry gives a flakier crust rather than an ultra-crisp one. Bake until golden, following the pastry instructions.

How do I avoid a soggy filling?

Be sure to salt and squeeze the zucchini well, do not add extra salt after the feta, and do not overfill the dish — the filling layer should stay medium-thick.

Can I make it ahead?

You can assemble the pie ahead of time and keep it in the refrigerator for up to 6–8 hours. Bake just before serving so the crust stays crisp.