Feta Phyllo and Zucchini Pie Recipe

Name: Feta Phyllo and Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds small zucchini, trimmed, washed and grated coarsely; Salt; 1/4 cup olive oil; 5 large eggs, lightly beaten; 1/2 cup milk; 3/4 pound feta cheese, crumbled into pea-sized pieces; 1/4 cup each chopped Italian parsley and fresh dill; 1/4 cup toasted bread crumbs; Freshly ground black pepper; Melted butter (1/4 pound) for brushing leaves of phyllo; 3/4 pound phyllo leaves

Servings: persons

3 pounds small zucchini, trimmed, washed and grated coarsely
Salt
1/4 cup olive oil
5 large eggs, lightly beaten
1/2 cup milk
3/4 pound feta cheese, crumbled into pea-sized pieces
1/4 cup each chopped Italian parsley and fresh dill
1/4 cup toasted bread crumbs
Freshly ground black pepper
Melted butter (1/4 pound) for brushing leaves of phyllo
3/4 pound phyllo leaves

1
Set zucchini in a colander, sprinkle with salt and drain for 1 hour.
2
Squeeze out excess moisture from zucchini then cook it for a few minutes in olive oil.
3
Season to taste from salt and pepper and set aside to cool slightly.
4
In a mixing bowl combine the eggs with the milk, feta cheese, parsley, dill, and bread crumbs.
5
Add the cooked zucchini and adjust the seasoning, using lots of pepper.
6
Preheat the oven to 350 degrees.
7
Butter a 9 by 13-inch deep baking pan.
8
Layer a sheet of phyllo so that it overlaps baking pan and extends beyond the rim.
9
Brush the sheet very lightly with melted butter and cover with another phyllo sheet.
10
Continue this way until half of the phyllo has been used.
11
Add the zucchini and spread it out evenly.
12
Fold overhanging phyllo up over the squash filling and brush with melted butter.
13
Lay remaining phyllo leaves on top, again brushing melted butter between the layers.
14
Brush top well with butter, score top layers with a sharp knife and bake for an hour.
15
Cool and serve with a green salad or a vegetable salad of green beans, tomatoes and olives.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds small zucchini, trimmed, washed and grated coarsely, Salt, 1/4 cup olive oil, 5 large eggs, lightly beaten, and more.

Yes, Feta Phyllo and Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Feta Phyllo and Zucchini Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions