Savory pie with phyllo dough in a pan with zucchini

Name: Savory pie with phyllo dough in a pan with zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Phyllo dough (15 sheets) 5.3 oz; Zucchini 5; Spinach 5.5 oz; Scamorza (provola) cheese 3.5 oz; White onions ½; Extra virgin olive oil to taste; Fine salt to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Andriana Kulchytska

Looking to shake up your usual weeknight meals? This zucchini phyllo pie is a fantastic choice. Really good stuff. It brings a taste of the Mediterranean right to your table. With its roots in regions where phyllo reigns supreme, this dish draws inspiration from Greek kolokithopita and Balkan burek. But here's the thing, it adds a unique twist with its own special ingredients. The filling? A tasty mix of fresh zucchini, spinach, and savory scamorza cheese—which melts into a rich and tender filling. Wrapped in layers of thin phyllo dough, the crust turns crispy and golden as it cooks in a pan, not an oven. Pretty simple. This method ensures a pie that’s both moist on the inside and flaky on the outside. It’s quick to make but feels special enough to serve at a dinner with friends—adding a touch of elegance to your meal.

This Greek zucchini pie is a versatile kitchen star. And look, it pairs perfectly with a variety of side dishes. Whether you’re slicing it up for a casual lunch or serving it as the main event at dinner, it fits seamlessly into any occasion. Pretty much. It’s often seen as a lighter alternative to traditional oven-baked pies. Which is great. Ideal for those times when you want something simple yet tasty. Across the Mediterranean, you’ll find variations using feta instead of scamorza, with the zucchini feta pie being a favorite on many Greek tables. For real, the scamorza brings a special flavor, offering a soft, cheesy taste with a hint of smokiness—making each bite a tasty surprise. Pair this pie with a fresh salad or some roasted veggies, and you’ve got a meal that’s sure to please everyone. So... For anyone looking for a Mediterranean zucchini recipe that’s quick, full of flavor, and a bit of fun, this pie really gives you everything. Seriously good, bringing good vibes and deliciousness to your table.

How to prepare Savory pie with phyllo dough in a pan with zucchini

To prepare the savory pie with phyllo dough in a pan with zucchini, first trim the zucchini and slice them into rounds 1. In a pan, heat a drizzle of oil, add the finely chopped onion 2 and sauté for a few minutes, then add the zucchini 3 and cook for about 5 minutes over medium heat.

Season with salt 4, stir, then add the spinach 5 and cook for another 5 minutes or until the zucchini are tender 6 and set aside.

Brush a pan with oil 7 and 4-5 sheets of phyllo dough, on both sides 8, then place them in the pan 9 to cover the bottom.

Add the zucchini with spinach 10 and grated cheese 11. Close with the other sheets of phyllo dough, previously brushed 12.

Fold the edges inward 13 and cook over low heat for about 5-6 minutes, then flip it as if it were an omelet 14 and cook for another 5-6 minutes until the dough is golden and crispy. Your savory pie with phyllo dough and zucchini is ready to be enjoyed 15!

Storage

The savory pie with phyllo dough and zucchini should be consumed as soon as it is ready, but if there are leftovers, you can store it in the refrigerator, in a closed container, for 1-2 days.

Tip

Instead of grated cheese, you can use feta, salted ricotta, or smoked provolone for a bolder touch. For a heartier version, you can enrich the filling with diced cooked ham or bacon. Try replacing the zucchini with grilled eggplant, peppers, or artichokes for a new version each time.

For the translation of some texts, artificial intelligence tools may have been used.