Ikaria Longevity Zucchini-Herb Pie
A favorite summer phyllo pie from Ikaria that's easy to make, nutritious, and delicious and a perfect example of one of the island's most important "longevity secret" -- simple, fresh food in season. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
RATING
SERVES
6
PREP TIME
20 min
COOK TIME
60 min
Ingredients
Phyllo
- 2 cups fine semolina or bread flour
- ½ cup water
- 1/3 cup extra virgin Greek olive oil
- 1 tablespoon ouzo or red wine vinegar
- 1 scant teaspoon salt
- Flour for dusting work surface when rolling
Filling
- 5 cups coarsely grated zucchini
- 2 large red onions finely chopped
- 5 scallions trimmed and chopped
- ½ cup extra virgin Greek olive oil
- 1 cup mixed fresh herbs of choice: snipped dill snipped wild fennel, fresh oregano, lots of mint, parsley, marjoram, savory, chives, lemon thyme, basil
- 1 cup crumbled Greek feta
- 1/3 cup sour trahana rice, or bulgur
- Salt pepper to taste
Glaze
- 1 egg white whisked with 2 tablespoons fresh milk
Instructions
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Make the dough: Combine all the ingredients except the flour for dusting in the bowl of an electric mixer outfitted with a dough hook and mix on medium speed until a smooth, elastic dough forms, about 8 minutes. Set aside in an oiled bowl covered with plastic wrap for one hour.
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Make the filling: Heat the olive oil in a wide, deep skillet over medium heat and sauté the onions and scallions until wilted and glistening, about 10 minutes. Stir in the pan occasionally. Remove the onions and add the zucchini to the skillet, with a little extra olive oil if needed. Sauté until the zucchini no longer exudes water. Place in a mixing bowl with the onions.
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Add the herbs, feta, and trahana, rice, or bulgur. Season to taste with salt and pepper. Set aside to cool while you roll out the dough.
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Preheat the oven to 350F/180C. Lightly oil a 10-inch / 22.5-cm-round baking pan.
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Lightly dust a work surface with flour. Using a dowel or rolling pin, roll out the pastry to a circle about 14 inches / 32 cm in diameter. Place the dough circle inside the oiled pan, edges hanging over the rim. Brush generously with olive oil. Place the filling inside and pat down. Fold in the excess dough so that it covers most of the filling, leaving an open area of exposed filling in the center that’s about 4 inches / 10 cm in diameter. Brush the surface of dough with olive oil.
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Bake the pie in the lower third of the oven. About half way through baking, brush with the egg-white wash. The pie needs about 50 minutes total baking time.
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Remove and cool slightly before serving.
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