Mediterranean Zucchini Pies

 

A hearty and comforting recipe that is quick and simple to make.

Yield: Around 30 pies

Ingredients:

For the filling:

• 2 large zucchinis

• ½ a Spanish onion

• ¾ of a teaspoon of salt

• 1 cup feta grated (you can add more or less, depending on your liking)

• 2 teaspoons of olive oil

For the feta dough:

• ¾ cups vegetable oil

• ¾ cups milk

• 3 cups and 10 tablespoons of all-purpose flour

• 1 cup of feta (crumbled)

• 1 egg (lightly beaten)

*Optional

For the eggwash:

• 1 egg (lightly beaten)
• 1 teaspoon of heavy cream

Instructions:

1. Line a large baking sheet with parchment paper and preheat the oven to 350ºF.

2. Grate both zucchinis in a wide bowl lined with a cheesecloth. Once completed, sprinkle the salt over the shredded zucchini and mix. Let the mixture sit for 10 to 15 minutes, depending on the zucchini quantity. If you used more than 2 zucchinis, it is recommended that you let the mixture sit for longer, to ensure that maximum moisture is released.

3. Grate the onion in another bowl or plate and set aside. Straining the liquid from the grated onion is optional, but it is highly recommended to avoid any undesired moisture and liquid in the filling afterward. 

4. Drain the water from the zucchini using a cheesecloth, for approximately 1 minute.

5. Over medium heat, coat the bottom of a large saucepan with the olive oil. Combine the zucchini and onion in the pan and cook for approximately 2-3 minutes, stirring continuously. After 2-3 minutes, remove from heat and set aside to cool.

   

6. For the dough, start by combining equal parts vegetable oil and milk in a large bowl and whisk together.

   

7. Add 3 cups of flour while stirring with a wooden spoon, and knead with your hands when the dough starts to come together. Set aside the 10 tablespoons of flour, as those will be reserved for later.

   
   

8. Add the crushed feta until blended, and finally add the egg. After adding the egg, you will notice that the dough is very sticky. Therefore it is crucial to add the 10 tablespoons of flour now to bring your dough to the desired consistency. 
   

   

9. Before assembling, crumble the other cup of feta into the cooled filling mixture and set aside.

   

10. To assemble, pinch off a tablespoon of dough and flatten using a rolling pin, to create a circle. Place a teaspoon of filling on one half of the circle and fold over the dough to create a semi-circle shape. Press down the edges of the pie with a fork and place it on the baking sheet.

    

11. After assembling all the pies, lightly brush each one with the eggwash.

    

12. Bake in the oven for approximately 35-40 minutes. When the bottoms of the pies are golden brown, flip the pies over to brown their tops. Once both sides are golden, remove from the oven and let cool for 15-20 minutes.

    
    
    

13. Serve and enjoy!