Mediterranean Zucchini Feta Phyllo Pie |Easy Summer Mediterranean Diet Recipe | High Protein + Fiber

feta cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta is lower in fat and cottage cheese is often less expensive.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pie crust

Whole wheat adds fiber, while pie crust can be more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a great egg substitute for binding.

Shred 4 medium zucchini and salt it, letting it sit to drain moisture.

Mash a can of white beans in a bowl.

Add 8 ounces of feta cheese (not pre-crumbled) to the bowl.

Add 2 eggs to the mixture to bind it together.

Mix in chopped dill, mint, parsley, and scallions (or shallots).

Add 1 small garlic clove (or more to taste) to the filling.

Zest 3 lemons and add the zest to the filling, saving the juice for later use.

Season the filling with salt and Aleppo pepper flakes.

Prepare a 9-inch round pan for layering phyllo dough.

Layer phyllo dough, brushing each layer with olive oil and sprinkling with zatar.

Zest one more lemon over the layers before adding the filling.

Spread the filling evenly over the phyllo layers.

Create a decorative border with overhanging phyllo dough.

Bake in the oven for 40-45 minutes until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens