By Nelly Skoufatoglou
A rustic Greek dish that can be equally delicious when eaten hot or cold. You can buy the filo ready made, however it is a lot healthier and fun to try and make it from scratch, even if it is somewhat time-consuming.
1kg zucchini, ends trimmed without the ends
2 tsp extra virgin olive oil for the mix
1 large onion, finely chopped
2 garlic cloves, minced
1 cup finely chopped dill
½ cup chopped fresh mint, or a combination of mint and parsley
1 cup crumbled feta or any
3 eggs, beatenPinch of parsley, oregano and basil
Freshly ground pepper
Salt to taste
*Oil ton brush the filo
2 teaspoons active dry yeast
1 large egg, at room temperature, beaten
¼ cup olive oil
1 cup whole-wheat flour
1 cup unbleached flour (more as needed)
3/4 tsp salt
3/4 tsp sugar
For the pastry:
- Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes.
- Beat in the egg and the olive oil, combining the flours and salt, stirring into the yeast mixture.
- Work the dough until it comes together in a coherent mass, adding flour as necessary.
- Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth and shaped into a ball.
- Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces.
- Shape each piece into a ball without kneading it and roll out into thin rounds to use according to the recipe.
For the pie:
- Heat the oven to 180C.
- In a skillet, melt the butter over medium-high heat.
- Add the zucchini and onion and cook from 6 to 8 minutes, stirring occasionally, until the vegetables are tender.
- Stir in parsley flakes, salt, pepper, garlic, basil and oregano.
- In large bowl, mix the eggs, cheese and the cooked vegetable mixture, stirring gently until the ingredients are mixed.
- Add the piece/s of filo, lightly brushing with oil and turning the dish after each addition so that the edges drape evenly over the pan.
- Place the filling on the filo and then cover it up with another filo sheet or sheets and oil again.
- Press the edges of the top and bottom layers of dough together.
- Make a few slashes in the top crust so that steam can escape as the pie bakes.
- Bake 50 to 60 minutes, until the pastry is golden brown.
- Remove from the oven and allow the pie to cool 15 to 30 minutes before you serve it.