Greek Onion and Squash Pie

Greek Onion and Squash Pie Recipe - Vegetarian Dish from Greece

Region / culture: Greece | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

This Greek Onion and Squash Pie is a delicious and savory dish that is perfect for a light lunch or dinner. The combination of onions, zucchini, and summer squash mixed with feta cheese and oregano creates a flavorful and satisfying filling that is encased in crispy layers of phyllo dough.

History

This recipe is inspired by traditional Greek cuisine, where pies made with phyllo dough are a popular and versatile dish. The use of onions and squash in this pie adds a unique twist to the classic recipe, creating a dish that is both comforting and nutritious.

Ingredients

olive oil cooking spray
1 x 8 oz (240 g) onion, chopped
0.5 lb (240 g) zucchini, grated
0.5 lb (240 g) summer squash, grated
3 oz (85 g) (80 ml) liquid egg substitute
0.33 cup crumbled low-fat feta cheese, about 1 oz (30 g)
1 tbsp (9 g) all-purpose flour
3 tbsp (30 g) chopped fresh oregano or 1 tbsp (15 ml) crushed dried
8 sheets phyllo dough

How to prepare

Preheat the oven to 375°F (190°C or gas mark 5).
Lightly coat a non-stick skillet with cooking spray.
Place the skillet over medium heat and add the onion and two squashes.
Cook, stirring occasionally, until the vegetables are soft and all the liquid has evaporated, about 8 to 10 minutes.
Transfer the cooked vegetables to a bowl and let them cool slightly.
Add the egg substitute, feta cheese, flour, and oregano to the bowl.
Stir the ingredients together to combine and set aside.
Place a sheet of phyllo dough on a 9-inch (22.5 cm) pie plate, allowing any excess dough to loosely drape over the sides.
Lightly coat the phyllo dough with cooking spray.
Repeat the previous step using three more sheets of phyllo dough, spraying each layer after adding it.
Pour the prepared vegetable-egg mixture into the pie shell and smooth out the surface.
Top the pie with the remaining four sheets of phyllo dough, spraying each layer with cooking spray before adding the next one.
Cut the phyllo dough 1 inch (2.5 cm) beyond the rim of the pie pan.
Fold this excess dough over towards the center to create an edge just inside the rim.
Bake the pie for 40 to 45 minutes, or until it is nicely browned and puffed.
Allow the pie to cool to room temperature before serving.

Variations

Add diced tomatoes or bell peppers to the filling for extra flavor and color.
Substitute the feta cheese with goat cheese or ricotta for a different taste.
Add a sprinkle of pine nuts or sunflower seeds on top for added crunch.

Cooking Tips & Tricks

Be sure to grate the zucchini and summer squash finely to ensure that they cook evenly and blend well with the other ingredients.

- Pre-cooking the vegetables before adding them to the pie helps to remove excess moisture and prevent the filling from becoming soggy.

- Brushing each layer of phyllo dough with cooking spray helps to create a crispy and golden crust.

Serving Suggestions

This pie can be served warm or at room temperature as a main dish or as a side dish alongside a fresh salad.

Cooking Techniques

Grating the zucchini and summer squash helps them cook faster and blend seamlessly into the filling.

- Pre-cooking the vegetables before adding them to the pie ensures that they are soft and flavorful.

Ingredient Substitutions

If you don't have liquid egg substitute, you can use beaten eggs instead.

- If you can't find phyllo dough, puff pastry can be used as a substitute.

Make Ahead Tips

This pie can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover it with plastic wrap to prevent the phyllo dough from drying out.

Presentation Ideas

Garnish the pie with fresh herbs, such as parsley or dill, before serving to add a pop of color and freshness.

Pairing Recommendations

This pie pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of the vegetables and cheese.

Storage and Reheating Instructions

Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this pie contains approximately 200 calories.

Carbohydrates

Each serving of this Greek Onion and Squash Pie contains approximately 25 grams of carbohydrates.

Fats

Each serving of this pie contains approximately 8 grams of fat.

Proteins

Each serving of this pie contains approximately 6 grams of protein.

Vitamins and minerals

This pie is a good source of vitamin C, vitamin K, and calcium due to the presence of the vegetables and feta cheese.

Alergens

This recipe contains dairy (feta cheese) and wheat (phyllo dough), so it may not be suitable for those with dairy or gluten allergies.

Summary

Overall, this Greek Onion and Squash Pie is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Greek Onion and Squash Pie is a delicious and nutritious dish that is perfect for a light meal or snack. With a crispy phyllo dough crust and a flavorful vegetable and cheese filling, this pie is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day in the bustling streets of Athens, Greece. I was wandering through the local market, taking in all the sights and sounds of the vibrant city. As I strolled past the colorful stalls brimming with fresh produce and fragrant herbs, a kind old woman caught my eye. She was standing behind a wooden table, surrounded by baskets overflowing with onions and squash.

Intrigued by the array of vegetables before me, I approached the woman and struck up a conversation. She introduced herself as Yia Yia Maria and explained that she was known throughout the city for her delicious Greek Onion and Squash Pie. I couldn't resist asking her for the recipe, and to my surprise, she agreed to share it with me.

Yia Yia Maria led me back to her small, cozy kitchen, where the warm aroma of baking bread and savory spices filled the air. She pulled out a worn, stained recipe card and began to walk me through the steps of making her famous pie. As she chopped the onions and grated the squash, she shared stories of her childhood in the Greek countryside and the traditional recipes that had been passed down through generations.

I listened intently, hanging on her every word as she sprinkled in a pinch of cinnamon and a dash of nutmeg. The pie slowly took shape before my eyes, a golden crust filled with tender onions and sweet squash, seasoned to perfection with a blend of Mediterranean spices.

As the pie baked in the oven, Yia Yia Maria poured us each a glass of homemade wine and we sat at her kitchen table, chatting and laughing like old friends. When the timer finally dinged, she pulled the pie out of the oven and sliced us each a generous portion.

I took my first bite, savoring the rich flavors and flaky crust. The sweetness of the squash mingled with the earthiness of the onions, creating a perfect harmony of tastes and textures. It was a dish that spoke of tradition and love, a testament to the culinary heritage of Greece.

After finishing our meal, Yia Yia Maria packed up a slice of the pie for me to take home, along with the handwritten recipe card. I thanked her profusely, feeling grateful for her generosity and warmth. As I walked back through the bustling streets of Athens, the aroma of the pie lingered in my senses, a tangible reminder of my encounter with Yia Yia Maria and the culinary treasures of Greece.

Since that day, I have made Greek Onion and Squash Pie countless times, sharing it with friends and family who never fail to be impressed by its savory deliciousness. Each time I prepare the dish, I am transported back to Yia Yia Maria's kitchen, surrounded by the sights, sounds, and flavors of Greece.

The recipe has become a cherished part of my culinary repertoire, a symbol of the connections we forge through food and the joy of discovering new flavors and traditions. I am forever grateful to Yia Yia Maria for sharing her recipe with me, and for opening my eyes to the beauty of Greek cuisine.