This is the perfect savory pie you can make when you have overloaded your refrigerator shelves with zucchini from the garden or just got a few more from the flea market or grocery store. The key to this recipe is that you have to completely squeeze the grated zucchini to remove the excess water, so that it does not end up being made into a soup. The rest is a simple game of synthesis of ingredients in a good, very good traditional pie sheet, to highlight the taste of a unique zucchini pie with Greek Feta & Sour Frumenty/ Trachana in Greek …
Yours!
Yours!
| work: 30′ | time: 1h:30′ | easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»
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Ingredients (~16 large pieces)
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First, grate the zucchini on a coarse grater and sprinkle with 2 tbsp. salt. Stir and set aside for 20' until we make the rest of the preparations for the pie, so that we have the ingredients ready in front of us to compose the Pumpkin Pie. First, grate the zucchini on a coarse grater and sprinkle with 2 teaspoons salt. Stir and set aside for 20' until we make the rest of the preparations for the pie, so that we have the ingredients ready in front of us to compose the Pumpkin Pie. Weigh the milk and the oil. We break the eggs, they are collected in a bowl. Wash and cut the parsley & the parsley. Wash and cut the pepper into small squares. We cut the feta into cubes or crush it with a fork? grate the onions on a coarse grater. Weigh the trachana and we have it ready next to the other grater's grater. |
We take the grated zucchini, put a small amount in our handful and squeeze it well to expel as much water as possible. Repeat the same process until the zucchini are finished. In a large bowl, pour the squeezed zucchini, pepper, aromatic herbs, grated onions, milk and olive oil. |
Beat the eggs lightly and add them to the bowl with the other ingredients. |
Sprinkle with salt and black pepper. Mix very well. Add the chopped or grated feta and stir again. |
Grease with a brush an oven utensil with dimensions 32 × 38cm. We open the leaves, take the first one and place it at the base of the pan, leaving its edges protruding from its sides. Lubricate with a brush scattered. We do the same for the second sex. The third is placed crumpled & oiled to cover only the base of the pan. |
Empty spoons spoon all the filling and spread it to go to the edges of the leaves, which we turn twisted inwards on the filling. Grease the cob. |
We cover our pie, with the rest of the leaves crumpled & oiled. Draw in three parallel lines and on the surface. Sprinkle with olive oil and a little water. |
Bake in a preheated oven with air and resistance at 180℃ (356℉, Gas Mark:4) for about 1 hour. It should be golden brown and come off the pan. Let cool a bit, cut into pieces & serve. |
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