Description
This Zucchini and Spinach Pie is a savory, cheesy dish perfect for a light meal or a side. Made with grated zucchini, fresh spinach, sautéed onions and garlic, and a blend of feta and Parmesan cheeses, it’s baked to golden perfection with a hint of herbs. Easy to prepare and gluten-free adaptable, this pie is a delicious way to enjoy fresh vegetables in a comforting form.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Cheese & Dairy
- 3 eggs
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
Dry Ingredients
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Oils & Fats
- 1/4 cup olive oil
- 1 tablespoon butter, for greasing the dish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and grease a pie dish or an 8×8-inch baking dish with butter to prevent sticking during baking.
- Prepare Zucchini: Grate the zucchinis and then squeeze out any excess moisture using a kitchen towel to avoid a soggy pie crust.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant. Add the chopped spinach and cook just until wilted, then remove from heat.
- Mix Ingredients: In a large mixing bowl, combine the eggs, crumbled feta cheese, grated Parmesan, olive oil, flour, dried oregano, dried thyme, salt, and pepper. Stir in the grated zucchini and the sautéed vegetables until everything is well incorporated.
- Bake the Pie: Pour the combined mixture into the prepared baking dish and smooth out. Bake in the preheated oven for 35-40 minutes or until the pie is set and the top is golden brown.
- Serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute all-purpose flour with almond flour for a gluten-free version.
- Be sure to squeeze out as much moisture as possible from the zucchini to ensure the pie sets properly and isn’t watery.
- Fresh or frozen spinach can be used; if using frozen, thaw and drain thoroughly.
- This pie can be served as a main dish for a light lunch or as a side dish to complement your meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
