This Greek Crustless Zucchini Pie with feta cheese is a soft cakey-like pie. Very tasty and filling, made with cornflour instead of plain flour. Which also makes this pie a gluten-free one.
Don't you just love pies where you don't have to make the extra effort and make a crust for them?
In Greece, most pies are made with filo. Which is a bit time-consuming to make (so yummy though). That's why most Greek pies have a crustless, speedier version as well. Take Spanakopita (Spinach Pie) for example.
And this crustless Zucchini pie is traditionally also made with filo as well. And in Greece, it's called Kolokithopita (kolokithi = zucchini and pita = pie). The main ingredients though are the same more or less. And these are crisp light green zucchinis, feta cheese, yogurt, eggs, onion (and/or spring onions), and fresh herbs. If you want to try the filo version of this pie you can find it here. That's with storebought filo pastry so you don't have to make it from scratch like in Chicken Pie or Lamb Pie.
Which Type Of Zucchini To Use For This Pie?
In Greece, we mostly use small light green Zucchinis like the ones I am showing you below. The smaller and younger the zucchinis the sweeter and more flavorful the pie will be. This is also one of the reasons why this pie is better to be made during the summer. When zucchinis are in season.
How To Prepare Zucchinis For Pie
To prepare the zucchinis for this pie you need to rinse them well first. Then cut the tops and bottoms and grate them on the hand grater. Not too small and not too thick. Using the coarse medium side of the grater.
Afterward, you need to place the grated zucchinis inside a strainer and add a little bit of salt to them. Rub them well until they start to release their water cover the strainer with a tea towel and leave it at room temperature for about 40 minutes. During this time the salt will work its way through the zucchinis helping them release even more of their water.
After the resting time take handfuls of the grated zucchini and squeeze them well inside the palms of your hands. Try to remove as much of their water as you possibly can. This process is done so the pie won't get mushy but instead nice and crumbly. You may then proceed on mixing all of the ingredients in a bowl and make this Crustless Zucchini Pie.
Storing The Pie And Leftovers
This pie can be kept out of the fridge, at room temperature for up to 1 day. After that time you can store the pie cut into pieces inside a food container. If you want to reheat the pie you can either reheat each piece separately in the microwave uncovered for 1 minute or reheat many pieces at once in the oven. To reheat in the oven, heat the oven to 150°C / 302°F. Add the pie pieces to a non-stick pan or to a baking dish and cover with foil. Reheat for about 10-15 minutes.
Sides To Serve With Crustless Zucchini Pie
Serve together with a creamy salad like these: Cucumber Salad With Yogurt & Mint, Beetroot Salad Dip With Greek Yogurt, with some Tzatziki and Greek Salad. Or with some potatoes as a side like these Greek Baked Potatoes With Veggies.
Crustless Zucchini Pie Withe Feta (Gluten-Free)
- 1200 grams / 2.6 pound light green, small to medium-sized zucchinis
- 4 medium-sized eggs lightly beaten
- 200 grams / 7 oz plain Greek yogurt
- 1 teaspoon baking soda
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 small red onion minced
- 1 small spring onion minced
- 55 ml olive oil
- 280 grams / 9.8 oz feta cheese coarsely crumbled
- 220 grams / 7.7 oz corn flour + some extra for the pan
- olive oil
- Rinse the zucchinis and cut off the tops and bottoms. Grate on hand grater on medium scale not too fine.
- Add the zucchini to a strainer and mix with 1 teaspoon of salt. Massage the zucchini for a minute or two until it starts to release its water. Then cover with a tea towel and let rest at room temperature for about 40 minutes.
- Preheat the oven to 170°C / 338°F.
- Take handfuls of the grated zucchini and squeeze them very well with your hands to release most of its water content. Place the squeezed zucchini inside a mixing bowl.
- Once you have squeezed all of the zucchini start adding the remaining ingredients. Add the beaten eggs, the parsley, dill, onion, spring onion, and olive oil to the bowl with the zucchini.
- In a small bowl mix together the Greek yogurt and baking soda. Stir it with a whisk to activate the baking soda and see the yogurt becoming a little bit foamy. Then add to the bowl with the remaining ingredients as well.
- Stir well with a spoon. And then add the corn flour. Stir to combine. And lastly, add the crumbled feta cheese stirring gently to incorporate it into the mixture as well.
- Grease a 38 x 27 cm (15 x 11 inch) with olive oil. Then add a little bit of corn flour to coat. Shake the pan to spread it into a very thin layer.
- Pour the zucchini pie mixture into the pan and spread it evenly with a spoon.
- Bake for about 40 minutes. Prick the center of the pie with a toothpick to see if it comes out clean.
- Cut and divide into 12 square pieces and enjoy!
- You can keep the pie for 24 hours at room temperature. And you may then keep it in the fridge for up to 3 days inside a food container.
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Keith Woodthorpe says
Delicious recipe to use when courgettes are filling the garden and can get boring
Jane Depollas says
Hi there. Do you mean corn meal?
In UK cornflour is white and I think you call that corn starch in USA?
Could you state what flour exactly please? Thank you xx
[email protected] says
Hi Jane, there is cornmeal, corn flour, and cornstarch. Cornmeal is more gritty than cornflour which is finer. While cornstarch is like white powder and yes, many people refer to it as cornflour which isn't really. Here's a cornflour label that I'm sure you could find in most grocery stores.