Servings: 12 pieces
Prep Time: 30 minutes
Cook Time: 45–50 minutes

Ingredients

For the Filling

• 4 medium zucchini, grated
• 2 medium carrots, grated
• 1 small onion, finely chopped
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• 200 g (7 oz) feta cheese, crumbled
• 200 g (7 oz) mozzarella, shredded

Creamy Custard

• 4 large eggs
• 1½ cups (360 ml) milk
• ½ cup (120 ml) plain yogurt or sour cream
• ½ cup (120 ml) vegetable oil or melted butter
• 1½ cups (190 g) all-purpose flour
• 2 teaspoons baking powder

Pastry

• 10–12 sheets phyllo dough
• ¼ cup melted butter or oil for brushing

Topping

• 1 egg yolk
• 1 tablespoon milk
• Fresh dill (optional)

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Instructions

Step 1 – Prepare the Vegetables

1. Grate the zucchini.
2. Sprinkle with salt and let sit for 10 minutes.
3. Squeeze out as much liquid as possible using a clean towel.
4. Mix zucchini with carrots, onion, garlic, herbs, feta, and mozzarella.

Step 2 – Make the Custard

Whisk together:

• Eggs
• Milk
• Yogurt
• Oil
• Flour
• Baking powder

Mix until smooth.

Step 3 – Assemble

1. Preheat oven to 180°C (350°F).
2. Grease a 9×13-inch (23×33 cm) baking dish.
3. Layer 5–6 phyllo sheets, brushing lightly with butter between every second sheet.
4. Spread the vegetable mixture evenly.
5. Pour the custard evenly over the vegetables.
6. Cover with remaining phyllo sheets, brushing with butter between layers.
7. Brush the top with egg yolk mixed with milk.

Step 4 – Bake

Bake for 45–50 minutes until deep golden brown and crisp.

Allow to rest 10–15 minutes before slicing.

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Nutrition Information

Per serving (1 of 12 pieces, approximate)

Nutrition values are estimates and will vary depending on the brands and exact quantities used.

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Tips

• Squeeze the zucchini very well to prevent a soggy pie.
• Keep phyllo dough covered with a damp towel while working.
• Let the pie cool slightly before cutting for cleaner slices.
• Add cooked spinach, mushrooms, or chopped bell peppers for extra flavor.

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Storage

• Refrigerator: Up to 4 days.
• Freezer: Up to 2 months.
• Reheat: Bake at 350°F (175°C) for 10–15 minutes to restore crispness.

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Frequently Asked Questions

Q: Can I use puff pastry instead of phyllo?
Yes. Puff pastry creates a richer, flakier pie but will be thicker than the version shown.

Q: Can I make it ahead?
Yes. Assemble the pie, refrigerate for up to 24 hours, then bake when ready.

Q: Can I make it gluten-free?
Yes, by using gluten-free phyllo (if available) and a gluten-free all-purpose flour blend.

Q: Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out all excess moisture.

Q: What cheese works best?
Feta provides tanginess, while mozzarella adds meltiness. Cheddar, ricotta, or cottage cheese also work well.

Q: Can I add meat?
Yes. Cooked ground beef, chicken, turkey, or crumbled sausage can be added to the vegetable filling.

Q: Why is my pie soggy?
Usually because the zucchini wasn’t drained well enough or the pie was cut before it had time to rest.

Q: What should I serve with it?
It pairs well with a fresh green salad, tomato and cucumber salad, Greek yogurt, or a bowl of soup.