Easy savory pumpkin pie without phyllo… and two more secrets

Chryssa Kakiori
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I grew up with this pumpkin pie and even now when I make it, images of my mother’s garden with the zucchini trees, always planted at the edge of the flower beds, climbing the fences, loaded with zucchini, which ended up being included in the most delicious summer dishes, pass before my eyes.

One of them is this easy pumpkin pie, without phyllo, which over the years I have concluded reaches its peak, with the addition of cornmeal and mint. It is eaten regardless of the time, for breakfast, lunch, dinner, as a snack at work or even at the beach.

Ingredients for 6-8 people

  • 1200 gr. zucchini, grated
  • 200 gr. feta cheese in pieces
  • 4 eggs
  • 150 gr. corn flour
  • 50 gr. breadcrumbs
  • ½ cup olive oil
  • 3-5 sprigs fresh mint, chopped
  • 1½ tbsp salt and pepper
  • 1 tbsp flour
  • 3 tbsp butter
  • 100 g grated gruyere cheese for sprinkling


*Step 1: Grate the zucchini on a coarse grater and place them in a colander with the salt. Mix well and leave for 1-2 hours to release their juices. When they are ready, squeeze the zucchini into balls and place them in a large bowl.

*Step 2: Preheat the oven to 180°C. In the bowl with the drained zucchini, gradually add all the ingredients, the cheese, eggs, flour, breadcrumbs, mint and olive oil. Add a little pepper and mix well.

*Step 3: Grease the baking pan with a tablespoon of olive oil on the bottom and sides and sprinkle with a little flour. Pour the zucchini mixture, spread it out and sprinkle the grated parmesan and butter on top.


*Step 4: Place the baking pan in the middle position in the oven and bake for about an hour until golden brown. Turn off the oven and leave for another 20’-30’ at room temperature for the pie to set and release its aromas, before serving.

TIPS

  • The choice of cheese is important, feta is number one for this recipe, but a mixture of feta and fresh mizithra also works very well.
  • Cornmeal is a flour with a low protein content, so its doughs do not have elasticity and give heavy products but are very tasty. That is why we use a small amount so that our pie is light in texture and not “bready”. It is also very nutritious and rich in Vitamin A, iron and calcium.
  • The grated parmesan makes a crust and adds a light spicy aftertaste.

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