👌I Make this Authentic Greek Crustless Zucchini Pie in 5 minutes (Batzina)

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a lower-fat option while still adding creaminess.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade pastry dough

Whole wheat dough adds fiber and nutrition.

ricotta cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash offers similar texture and flavor.

Preheat the oven to 375°F (190°C).

Grate the zucchini and place it in a colander to drain excess moisture for 15 minutes.

Sauté chopped onion in olive oil over medium heat until translucent, about 5 minutes.

In a mixing bowl, combine drained zucchini, sautéed onion, feta cheese, ricotta cheese, egg, dill, parsley, lemon zest, nutmeg, salt, and black pepper.

Mix until well combined and set aside.

Lay one sheet of phyllo dough in a greased baking dish, brushing it lightly with olive oil.

Repeat layering with additional phyllo sheets, brushing each with olive oil, until you have 4-5 layers.

Spread the zucchini mixture evenly over the layered phyllo.

Top with additional layers of phyllo, brushing each with olive oil, until covered.

Trim any excess phyllo and tuck the edges in.

Score the top layers of phyllo into squares to help with cutting after baking.

Bake in the preheated oven for 30-40 minutes or until golden brown and crisp.

Remove from the oven and let cool for a few minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens