Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 kg (3 lb 5 oz) zucchini, grated
- 2 1/2 tsp fine salt, divided
- 2 tbsp (30 ml) extra-virgin olive oil (for the filling)
- 1 medium yellow onion (about 200 g), finely chopped
- 4 scallions, thinly sliced
- 6 large eggs
- 250 g (9 oz) feta, crumbled
- 60 g (2/3 cup) plain breadcrumbs
- 30 g (1 cup loosely packed) fresh dill, chopped
- 15 g (1/2 cup loosely packed) fresh parsley, chopped
- 10 g (1/3 cup loosely packed) fresh mint, chopped (optional but excellent)
- 1/2 tsp freshly ground black pepper
- 450 g (1 lb) phyllo dough, thawed if frozen
- 120 ml (1/2 cup) extra-virgin olive oil, for brushing phyllo
- 1 tbsp sesame seeds (optional, for the top)
Do This
- 1) Heat oven to 190°C (375°F). Oil a 33 x 23 cm (13 x 9 in) baking pan.
- 2) Salt grated zucchini, rest 15 minutes, then squeeze very dry.
- 3) Sauté onion and scallions in 2 tbsp olive oil until soft; cool 5 minutes.
- 4) Mix zucchini, onion mixture, eggs, feta, breadcrumbs, herbs, pepper, and remaining salt.
- 5) Layer 8 phyllo sheets in the pan, brushing each with olive oil.
- 6) Add filling, then top with 8 more oiled phyllo sheets; tuck edges, score the top.
- 7) Bake 50–55 minutes until deeply golden; rest 20 minutes before slicing.
Why You’ll Love This Recipe
- Rustic and forgiving: no fancy shaping—just layer, fill, and bake.
- Ultra-crispy top: shatteringly flaky phyllo with golden, olive-oil richness.
- Bright, herby filling: zucchini, dill, and feta taste fresh and savory, not watery.
- Great warm or room temp: perfect for lunch boxes, picnics, and potlucks.
Grocery List
- Produce: 1.5 kg (3 lb 5 oz) zucchini; 1 medium yellow onion; 4 scallions; fresh dill; fresh parsley; fresh mint (optional)
- Dairy: 250 g (9 oz) feta; 6 large eggs
- Pantry: phyllo dough (450 g / 1 lb); extra-virgin olive oil; plain breadcrumbs; fine salt; black pepper; sesame seeds (optional)
Full Ingredients
Zucchini Prep
- 1.5 kg (3 lb 5 oz) zucchini (about 5–6 medium), grated on the large holes of a box grater
- 2 tsp fine salt (to draw out moisture)
Aromatics & Herbs
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion (about 200 g), finely chopped
- 4 scallions, thinly sliced
- 30 g (1 cup loosely packed) fresh dill, chopped
- 15 g (1/2 cup loosely packed) fresh parsley, chopped
- 10 g (1/3 cup loosely packed) fresh mint, chopped (optional)
Filling
- 6 large eggs
- 250 g (9 oz) feta, crumbled
- 60 g (2/3 cup) plain breadcrumbs
- 1/2 tsp freshly ground black pepper
- 1/2 tsp fine salt (plus more only if needed; feta is salty)
Phyllo Assembly
- 450 g (1 lb) phyllo dough, thawed in the refrigerator overnight if frozen
- 120 ml (1/2 cup) extra-virgin olive oil, for brushing phyllo
- 1 tbsp sesame seeds (optional, for sprinkling)
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Arrange a rack in the middle of the oven and preheat to 190°C (375°F).
Lightly oil a 33 x 23 cm (13 x 9 in) baking pan (bottom and sides). Keep it nearby—you’ll assemble as soon as the filling is mixed.
Step 2: Grate, salt, and squeeze the zucchini very dry
Grate the zucchini into a large bowl. Sprinkle with 2 tsp fine salt and toss well. Let it sit for 15 minutes to release water.
Transfer the zucchini to a clean kitchen towel (or several layers of cheesecloth). Twist and squeeze firmly over the sink until you’ve removed as much liquid as possible. This step is the difference between a crisp pie and a soggy one—squeeze until the zucchini feels noticeably drier and lighter.
Step 3: Cook the onion and scallions (and cool briefly)
Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly translucent.
Add the sliced scallions and cook 1 minute more. Transfer to a bowl and let cool for 5 minutes so it doesn’t partially cook the eggs when you mix the filling.
Step 4: Mix the filling until evenly combined
In a very large bowl, combine the squeezed zucchini, the cooled onion-scallion mixture, 6 eggs, 250 g (9 oz) crumbled feta, 60 g (2/3 cup) breadcrumbs, dill, parsley, mint (if using), 1/2 tsp black pepper, and 1/2 tsp fine salt.
Stir until the eggs are fully incorporated and the mixture looks evenly speckled with herbs and feta. The filling should look moist but not watery; if you see a pool of liquid, squeeze the zucchini again next time, or add 1–2 tbsp more breadcrumbs now.
Step 5: Set up your phyllo station (so it doesn’t dry out)
Unroll the phyllo and place it on a cutting board. Cover it with a lightly damp (not wet) towel to prevent drying and cracking while you work.
Pour the 120 ml (1/2 cup) olive oil into a small bowl. Use a pastry brush to lightly brush sheets; you’re aiming for thin, even coverage rather than soaking.
Step 6: Layer the bottom phyllo, add filling, then top
Lay 8 sheets of phyllo into the oiled pan, one at a time, brushing each sheet with olive oil before adding the next. Let the edges overhang the pan; that’s great for sealing and making crinkly, crisp edges.
Spoon in the zucchini filling and spread it into an even layer, pressing gently to level.
Top with another 8 sheets of phyllo, brushing each sheet with olive oil. Tuck the overhanging edges down around the sides to “frame” the filling.
Brush the very top lightly with oil. If using, sprinkle with 1 tbsp sesame seeds.
Step 7: Score, bake until deeply golden, and rest before slicing
Using a sharp knife, lightly score the top layers into 8 squares (or your preferred serving size). Scoring helps the pie vent and makes it easier to cut cleanly after baking.
Bake at 190°C (375°F) for 50–55 minutes, until the top is deeply golden and the center feels set (it shouldn’t wobble like liquid if you gently shake the pan).
Cool in the pan for 20 minutes before slicing. This resting time lets the eggs finish setting and helps the pieces hold together beautifully.
Pro Tips
- Squeeze the zucchini like you mean it: removing water is the single most important step for a crisp pie and a set filling.
- Keep phyllo covered: work with one sheet at a time and keep the rest under a lightly damp towel to prevent cracking.
- Go for deep gold: phyllo should be richly browned for best flavor and crunch; pale phyllo tends to soften faster.
- Score before baking: it reduces shattering and gives cleaner slices.
- Salt carefully: feta varies in saltiness; taste a small spoonful of filling (raw egg caution—use judgment) or simply hold back salt and season more next time if needed.
Variations
- Add greens: mix in 150 g (5 oz) chopped spinach (thawed if frozen and squeezed dry) for a zucchini-and-greens pie.
- Make it cheesier: add 60 g (2 oz) grated kefalotyri or Parmesan for extra savory depth.
- Hand pies: use the same filling to make phyllo triangles (spanakopita-style); bake at 190°C (375°F) for 22–28 minutes.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Re-crisp slices in a 180°C (350°F) oven for 10–12 minutes (better than microwaving for keeping the phyllo crisp).
Freeze: Freeze baked, fully cooled slices wrapped tightly for up to 2 months. Reheat from frozen at 180°C (350°F) for 18–22 minutes until hot and crisp.
Make-ahead: You can grate, salt, and squeeze the zucchini up to 1 day ahead; store it tightly covered in the refrigerator. Assemble and bake the next day for best texture.
Nutrition (per serving)
Approximate, based on 8 servings: 390 calories, 24 g fat, 29 g carbohydrates, 15 g protein, 2 g fiber, 780 mg sodium.
