Zucchini pie

A very tasty and popular pie in Greece. This is a seasonal pie and available from spring till late autumn. Please check back later

Our pies are made the traditional way. Dough is kneaded and then rested for several hours to relax. Then the dough is portioned and hand rolled into thin phyllo sheets on a wooden board called plastiri. They are then layered in the tray and each drizzled with extra virgin olive oil produced in the family's orchards back in Greece, in the area of Pylos.

Zucchini pie is left "uncovered" in many areas of Greece in order to facilitate the evaporation of liquid from the juicy zucchini. The filling contains a combination of parsley and dill which enhance it's contour and also spring onions which almost caramelise during baking as there is no phyllo on top.

Feta and gruyère added in the filling, both produced from ewes and goats milk, enrich the taste of the green filling . The top of the pie is covered with beaten free-range eggs in order to protect the delicate herbs from the high heat during baking which is needed to make the phyllo crunchy. Then sesame seeds are sprinkled on the egg just before baking to give that extra detail in taste for an overal beautiful pie.

The pie is 28 cm wide and makes 8 portions

Allergens: wheat, milk, egg, sesame seeds

Although every care is being taken to reduce the risk of cross contamination, this product is made in a kitchen where various nuts, peanuts, sesame, soybeans, dairy, eggs, celery, mustard, fish, crustaceans, molluscs and sulphites are handled.