|Nutritional Guidelines (per serving)|
|Servings: 1 pie (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Greek zucchini pie recipe or pitas are a staple of Greek cooking because they make good use of the vegetables and ingredients of the season. A slice of pita with a salad can be lunch or dinner or even an afternoon snack.
This pita does not involve Phyllo dough or any crust at all. It is super easy to assemble and bake and can be served warm or at room temperature.
- 8 to 10 medium zucchini (peeled and shredded)
- 2 medium onions (diced)
- 1 leek (white part only, diced)
- 1/2 cup fresh parsley (minced)
- 1/2 cup fresh mint (minced)
- 3/4 lb. feta cheese (crumbled)
- 3 eggs
- 1/4 cup olive oil (plus more for pan)
- 1/2 cup breadcrumbs, (plus more for dusting pan)
- Salt and pepper (to taste)
Preheat the oven to 350 F.
Place the zucchini in a colander and lightly salt. Using a plate, cover the zucchini and add some weight to squeeze out the excess liquid. Let it sit for about half an hour to drain.
Heat the olive oil in a pan and lightly saute the onions and leek until the onions are translucent.
Combine all the ingredients in a large bowl. Lightly grease a 9x12 rectangular pan or a larger round pan with olive oil. Sprinkle a layer of bread crumbs in the pan. Add the mixture, and flatten the surface so that it is even.
Bake uncovered at 350 F for 30 to 40 minutes or until the top of the pita begins to turn golden brown. Allow it to cool slightly before slicing.