Description
This Zucchini and Spinach Pie is a delicious and savory dish combining fresh grated zucchini, tender spinach, and a blend of cheeses baked into a golden, flavorful pie. Perfect as a light lunch, dinner, or appetizer, it balances creamy feta and Parmesan with aromatic herbs, delivering a nutritious and satisfying vegetarian meal that’s easy to prepare and naturally gluten-free when almond flour is used.
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
Cheeses
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
Dry Ingredients & Herbs
- 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
Others
- 3 eggs
- 1/4 cup olive oil
- 1 tablespoon butter, for greasing the dish
Instructions
- Preheat and prepare dish: 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.
- Prepare zucchini: Grate the zucchinis and then squeeze out the excess moisture using a kitchen towel to avoid a watery pie; set aside the drained zucchini.
- Sauté vegetables: Heat olive oil in a skillet over medium heat, then add finely chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes. Add chopped spinach and cook until wilted, about 2 more minutes. Remove from heat.
- Mix ingredients: In a large bowl, whisk together eggs, crumbled feta, grated Parmesan, olive oil, flour, dried oregano, dried thyme, salt, and pepper. Fold in the grated zucchini and the sautéed onion, garlic, and spinach mixture until well combined.
- Bake the pie: Pour the mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
- Cool and serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- If using frozen spinach, ensure it is thoroughly thawed and excess water pressed out to prevent sogginess.
- For a gluten-free version, substitute all-purpose flour with almond flour.
- Adjust the seasoning with salt and pepper according to your taste preferences.
- This pie can be served as a main dish with a side salad or as an appetizer.
- Storing leftovers in the refrigerator for up to 3 days or freezing for longer storage is recommended.
