Zucchini pie of Aunt Penelope
An epic pie

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Zucchini pie of Aunt Penelope

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Ingredients

3 cups of zucchini grated
800 gr Feta cheese
100 g gruyere or cheddar
8 to 10 eggs
8 fyllo for pies handmade, or half a kilo fyllo crust
Half a cup butter melted
  • Medium

Ingredients

Directions

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Zucchini pie of Aunt Penelope

An epic pie

 

Aunt Penelope was from Arsakeio and grew up learning piano and French. She was a teacher with no children of her own but instead she had her nephews and nieces to spoil… I remember  she brought us colourful pouches with pistachios and chocolates on Sundays, one for each of us .

She was an amazing cook. Especially her pasta and her pies were fascinating. The cheese pie, the bougatsa with cinnamon and her  zucchini pie were the best. Their taste had strongly imprinted on our memory.

My cousin, Kanela had witten the recipe just as the aunt made it. Fortunately she inherited the talent in cooking and she often makes a fyllo in her spare time, otherwise she makes the pie with a fyllo crust of 450 gr .

I remember in a fasting period she put some rice instead of cheese or sometimes she even added nuts.

The recipe is yours.

Zucchini pie of Aunt Penelope

Κολοκυθόπιτα,πηνελοπίτσα

Steps

1
Done

In a bowl, put the grated zucchini and salt it to get its water out. That will make our pie less

2
Done

Drain the zucchini well and mix it in a large bowl with the eggs, feta cheese, and sprinkle with the gruyere.

3
Done

Once we brush the pan with butter we straw one fyllo. We brush with butter again and place another fyllo over it.

4
Done

Add a bit of the filling and spread it on the whole surface. Place a crust fyllo over it and repeat the process after you brush it with butter.

5
Done

We cover it with a crust fyllo and add the filling. Top with the 2 straight fylla but use some water to avoid getting them attached to each other.

6
Done

Spray with a bit of water and pour some melted butter.

7
Done

We smoothly place the edges of the fylla in the baking pan. This reveals the skills of the cook.

8
Done

We take the pie out of the oven, let it cool down and then we cut it.

9
Done

We could use parsley, chervil and hartworts, for additional aroma and flavor.

10
Done
1 hour

Bake in a well preheated oven at 180° C for 1 hour.

11
Done

Once it gets a golden colour on top and the bottom crust is finely baked, we may remove it from the oven.

12
Done

Let it cool down without covering it to keep the fyllo crispy.

Sissy N.

μπισκότα, αμυγδάλου, στέβια, γλυκαντικό
previous
Almond biscuits with stevia
άρτος, επτάζυμος
next
Eftazymo bread
μπισκότα, αμυγδάλου, στέβια, γλυκαντικό
previous
Almond biscuits with stevia
άρτος, επτάζυμος
next
Eftazymo bread

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