Description
This Zucchini and Spinach Pie is a delicious, savory baked dish combining fresh grated zucchinis, nutrient-packed spinach, and tangy feta cheese. It’s a perfect vegetarian option for lunch, dinner, or even a picnic. Baked to golden perfection, this pie is both flavorful and nutritious, featuring Mediterranean herbs like oregano and thyme.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Cheese and Dairy
- 3 eggs
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon butter, for greasing the dish
Dry Ingredients
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Oils and Fats
- 1/4 cup olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and grease a pie dish or an 8×8-inch baking dish with butter to prevent sticking.
- Prepare Zucchini: Grate the zucchinis and use a kitchen towel to squeeze out excess moisture to avoid a soggy pie. Set aside the dried grated zucchini.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until they become soft and fragrant. Then add the chopped spinach and cook until wilted, removing from heat once done.
- Mix Ingredients: In a large bowl, whisk together the eggs, crumbled feta cheese, grated Parmesan, olive oil, all-purpose flour, oregano, thyme, salt, and pepper. Fold in the grated zucchini along with the sautéed onion, garlic, and spinach mixture, ensuring everything is well combined.
- Fill and Bake: Pour the combined mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 35 to 40 minutes, or until the pie is set and the top is golden brown.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure to squeeze out as much liquid as possible from the grated zucchini to prevent the pie from becoming too watery.
- You can substitute all-purpose flour with almond flour to make the pie gluten-free.
- The pie can be served warm or at room temperature, making it ideal for picnic lunches.
- To enhance flavor, use fresh herbs if available instead of dried oregano and thyme.
- Store leftovers in the refrigerator and consume within 2-3 days for best freshness.
