It has been a pretty lazy week in the kitchen for me, as A was away on a business trip and cooking for one is really not a lot of fun, and having family around that invites you to dinner when you are alone is a perk. So it was not until later this week that I got back into the groove. Your spanakopita and Brazilian chicken Moqueca both look really good. Spanakopita is really one of my favorite Greek foods and I love spinach! So you inspired me, not only with your cooking, but with a recipe to make something very similar this week.
So what do you do when your organic fruit and vegetable share sends you home with a bagful of zucchini? Well, after making quiche, vegetable soup, and stir-fry, you gave me the grandiose idea of making Greek zucchini pie. And it was amazing! I used your recipe and modified it a little bit because I did not want to add the carrots that the recipe called for. I am saving those for Carrot Muffins instead, because this week we got a bagful or carrots!N5FG9VU5JH9D
- 1 box of phyllo dough
- 8 zucchinis
- 2 onions (1 red, 1 white)
- 2 1/2 cups grated cheese (I used ‘queso blanco‘)
- 1/2 cup of chopped dill
- 1/2 cup of chopped parsley
- 1 tbsp of mint finely chopped
- 3 eggs (beaten)
- olive oil (or you can use PAM to make your life easier)
- Grate zucchinis and carrots, and finely chop onions. Place in a skillet and cook until all their water was evaporated.
- Add butter and stir until melted. Turn off heat and add chopped herbs and cheese and stir. Finally pour in the beaten eggs and give a final stir to make sure everything is distributed evenly.
- Layer 1/2 pack of phyllo dough, oiling (or PAM-ing) each sheet. Pour the filling inside, fold over the overhanging phyllo from the sides and layer the last 1/2 pack. Score the top for easier serving.
- Bake for 45 -50 mins at 350˚F.