Description
A delicious and healthy zucchini and spinach pie packed with fresh vegetables, feta, and Parmesan cheese, baked to golden perfection. Perfect for brunch, lunch, or a light dinner, this Mediterranean-inspired savory pie is low in carbs, rich in protein, and easy to prepare.
Ingredients
Scale
Vegetables
- 2 cups grated zucchini (squeezed dry)
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Cheese and Dairy
- 4 large eggs
- 1 cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- Optional: ½ cup shredded mozzarella for topping
Dry Ingredients and Herbs
- ½ cup all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ¼ cup chopped fresh parsley or dill
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Oils
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, warm the olive oil and sauté the finely chopped onion for 3 to 4 minutes until softened and translucent. Add the minced garlic, grated zucchini, and chopped spinach, cooking for an additional 4 to 5 minutes. This helps soften the mixture and evaporate excess moisture. Remove from heat and let cool slightly.
- Mix Filling Ingredients: In a large bowl, whisk together the eggs, crumbled feta, grated Parmesan, chopped herbs (parsley or dill), oregano, salt, black pepper, flour, and baking powder until well combined.
- Combine Veggies with Egg Mixture: Fold the cooked vegetable mixture into the egg and cheese mixture gently until everything is thoroughly incorporated.
- Assemble Pie: Pour the combined mixture into the prepared pie dish, smoothing the top with a spatula. If using, sprinkle shredded mozzarella evenly over the top.
- Bake: Place in the preheated oven and bake for 35 to 40 minutes until the top is golden brown and the center is set and firm to the touch.
- Cool and Serve: Remove the pie from the oven and let it cool for 5 to 10 minutes before slicing. This helps the pie hold its shape when cutting. Serve warm or at room temperature.
Notes
- Serve warm or at room temperature for best flavor and texture.
- Pairs wonderfully with a simple green salad for a light meal.
- Ideal as a brunch dish or a light main course.
- Can be made a day ahead and reheated gently in the oven without losing moisture.
