Mediterranean-Friendly Zucchini and Spinach Pie
This Mediterranean-style pie combines zucchini, spinach, fresh herbs, and creamy cheese in a golden, flaky crust. It’s light, wholesome, and perfect as a main dish, side, or even meal-prep lunch. Similar to Greek spanakopita, but with zucchini for extra freshness.
Time
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients
Filling
2 medium zucchinis, grated
200 g fresh spinach (or frozen, thawed & squeezed dry)
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
200 g feta cheese, crumbled (or ricotta for milder taste)
2 large eggs, beaten
2 tbsp fresh dill, chopped (or parsley/mint mix)
½ cup breadcrumbs (to absorb extra moisture)
Salt & black pepper, to taste
For the crust
6 sheets phyllo pastry (store-bought, thawed)
3 tbsp olive oil
Instructions
Step 1 — Prep vegetables
1. Grate zucchini, place in a clean towel, and squeeze out excess water.
2. Heat olive oil in a pan, sauté onion and garlic for 3–4 minutes until soft.
3. Add spinach and cook until wilted (2–3 minutes). Remove from heat.
Step 2 — Make filling
1. In a bowl, combine zucchini, spinach mixture, feta, eggs, dill, breadcrumbs, salt, and pepper. Mix well.
Step 3 — Assemble pie
1. Preheat oven to 180°C (350°F).
2. Grease a baking dish with olive oil.
3. Layer 3 phyllo sheets at the bottom, brushing each with olive oil.
4. Spread filling evenly.
5. Top with remaining 3 phyllo sheets, brushing each with oil.
6. Tuck in edges neatly.
Step 4 — Bake
1. Bake for 40–45 minutes until golden brown and crispy.
2. Let cool slightly before slicing.
Notes & Tips
For extra flavor, add a pinch of nutmeg to the filling.
Can replace phyllo with puff pastry for a quicker version.
Keeps well in the fridge for 3 days; reheat in oven for crispiness.
Serve warm with a Greek salad or yogurt dip.
❓ Frequently asked questions FAQs
Q: Can I make it vegan?
A: Yes, use vegan feta or tofu, and replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Q: Can I freeze it?
A: Yes, assemble the pie, freeze before baking, then bake directly from frozen (add +10 minutes cooking time).
Q: What’s the best side dish?
A: A fresh cucumber-tomato salad or roasted veggies pairs beautifully.
Nutrition information
Calories: ~220 kcal
Protein: 9 g
Fat: 13 g
Carbs: 18 g
Fiber: 3 g