Zucchinis are one of the most versatile vegetables in my kitchen. I use them in moussaka, fritters, even just grilled on my toaster. But this zucchini pie… it was love at first bite.
Crispy on the outside, juicy on the inside, and packed with flavor, it instantly became a favorite.
🧾 Ingredients:
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500 g thin filo dough sheets (yufka)
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600 g zucchini (about 2 large ones)
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1 small onion
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2 eggs
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250 ml plain yogurt
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100 g semolina (approx.)
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100 ml oil + 2–3 tbsp extra
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Salt
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Black pepper to taste
🥣 Preparation:
🔹 Step 1: Prepare the fillings
Yogurt mixture: In a bowl, whisk together the eggs, yogurt, and 100 ml of oil. This will be your coating mixture.
Zucchini filling: Wash, peel, and grate the zucchinis. Lightly squeeze out the excess moisture. Finely chop the onion. Add salt, pepper, and 2 tablespoons of oil. Mix everything well.
🔹 Step 2: Layer the pie
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Lightly oil a baking dish.
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Place the first sheet of filo and brush with a little oil.
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Add a second layer and coat it with the yogurt-egg mixture.
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Add a third layer, coat again with yogurt mixture, then place a fourth layer.
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Spread half of the zucchini filling over it and sprinkle 1–2 tablespoons of semolina evenly.
Continue layering:
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Add two more sheets, each brushed with the yogurt mixture.
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Add the rest of the zucchini mixture, sprinkle semolina again.
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Finish with 2–3 more sheets, each coated with yogurt.
If any yogurt mixture remains, brush it over the top. If not, drizzle a little oil.
Cut the pie into squares or diamonds before baking.
🔹 Step 3: Rest and bake
Let the pie rest at room temperature for about 20 minutes.
Preheat the oven to 200°C.
Bake until golden brown on top and crisp around the edges — around 30–35 minutes, depending on your oven.
🍽️ Serving suggestion:
Serve warm, paired with a bowl of plain yogurt or a fresh salad.
This pie is just as tasty the next day — if there’s any left.
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