Zucchini (courgettes) close pie. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory pie is a winner! Just before your guests arrive, bake and enjoy warm pie right out of the oven. You may need to bake a bit longer than the recipe.

Photo "Zucchini and courgette close up." can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad. This traditional Greek recipe combines zucchini with feta cheese and herbs nestled in phyllo for the perfect snack, lunch or dinner! You can cook Zucchini (courgettes) close pie using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Zucchini (courgettes) close pie

It's 700 grams of zucchini (grated).
Prepare 2 large of carrots (peeled and grated).
You need 1/2 bunch of fresh spring onions (finely chopped).
You need 1/2 bunch of dill (finely chopped).
Prepare 1/2 bunch of parsley (finely chopped).
You need 1/2 of onion (grated).
It's 1/4 cup of extra virgin olive oil.
Prepare 2 of eggs (lightly whisked).
It's 400 grams of feta cheese.
Prepare 1 of salt.
Prepare 1 of black pepper.
You need 6 of filo pastry sheets.

Pites like this Greek zucchini pie, are what Greeks call their pies that are made with vegetables or cheese surrounded by layers of phyllo. Courgette and Tomato Pie Courgette pie Homemade vegetable pie with courgette ready to eat Homemade quiche vegetable pie with green courgette and carrot Homemade courgette and goat cheese pie on a dark rustic wooden board background Zucchini pie. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Place zucchini on a piece of foil and sprinkle with salt.

Zucchini (courgettes) close pie instructions

Preheat oven to 180oC..
Lightly salt grated zucchini and leave in a colander to drain their juices for 15 minutes. In the meantime, brush a 25cm x 25cm baking tray with some of the extra virgin olive oil..
Heat some of the olive oil in a pan but keep some aside for brushing the filo pastry sheets. Cook the grated onion and the finely chopped spring onions until transparent. Add the drained zucchini and grated carrots and cook for 3 minutes, until this mix looks slightly dry..
Leave aside this mix and let it cool for a while. Then add in the cooled mix, the whisked eggs, crumbled feta cheese, finely chopped parsley and dill, salt and pepper. Mix well until a homogeneous filling results..
Place the first three filo pastry sheets, each brushed with olive oil, concurrently on the baking tray. Then add the filling. Top the filling with the rest of filo pastries as earlier. Any excess of the filo pastry sheets should be pulled bownwards on the sides of the baking tray..
Pierce the top of filo pastry sheets with a fork and curve with a knife 9 equal squares. Bake for one hour..

Cut the bacon into small pieces and fry in a heavy skillet until crisp. Stir well and add zucchini mixture. When you're knee-deep in cucumbers and courgette, zucchini, it's time to make a mouth-watering preserve that has stood the test of generations. Zucchini, also known as courgette, is botanically a fruit. However, in gastronomic terms, it is a vegetable from the Cucurbitaceae family, which is the squash family.