Twisted Zucchini Pie

Macedonian Twisted Zucchini Pie Recipe with Feta and Sour Frumenty

Region / culture: Macedonia | Servings: 8

Introduction

Twisted Zucchini Pie is a delicious and unique dish that combines the flavors of zucchini, eggs, and dill in a flaky pastry crust. This recipe is perfect for a family dinner or a special occasion.

History

The origins of Twisted Zucchini Pie can be traced back to traditional Greek cuisine, where zucchini is a popular ingredient in many dishes. This recipe puts a twist on the classic zucchini pie by using homemade pastry sheets and a flavorful mixture of zucchini, eggs, and dill.

Ingredients

6 to 8 homemade pastry sheets
1.5 kg of ground zucchini
2 dry round onions
6 beaten eggs
250 g of feta crumbs
1 teacup of sour frumenty
1 bundle of finely cut dill
1 teacup of oil
salt
pepper

How to prepare

Grind the zucchini that was prepared the night before and let them sit on a strainer to drain excess water.
In a deep frying pan, sauté the onions with two spoonfuls of oil.
Boil the mixture on low heat for 5 minutes.
In a pot, combine the zucchini with the eggs, feta cheese, onions, dill, 3 – 4 spoonfuls of oil, and salt. Finally, add the frumenty and pepper.
On a flat surface, place one sheet, brush it with oil, and spread 4 – 5 spoonfuls of the zucchini mixture vertically.
Roll it up and place it along the diameter of the baking pan.
Repeat the same process with the remaining sheets, arranging them in the pan around the edges, circling towards the center.
Bake the pie at 180°C for approximately an hour.

Variations

You can add cooked bacon or ham to the zucchini mixture for a meatier version of the pie.
For a vegetarian option, you can omit the eggs and feta cheese and add more vegetables, such as bell peppers or mushrooms.

Cooking Tips & Tricks

Be sure to drain excess water from the zucchini before using it in the recipe to prevent the pie from becoming too watery.

- Brushing each pastry sheet with oil before adding the zucchini mixture helps to create a crispy and golden crust.

- For a more flavorful pie, you can add additional herbs or spices to the zucchini mixture, such as garlic or oregano.

Serving Suggestions

Twisted Zucchini Pie can be served as a main dish with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

The key to making a delicious Twisted Zucchini Pie is to sauté the onions and zucchini before combining them with the other ingredients. This helps to enhance the flavors of the dish and create a rich and savory filling.

Ingredient Substitutions

If you don't have homemade pastry sheets, you can use store-bought puff pastry or phyllo dough as a substitute. You can also use different herbs or cheeses in the zucchini mixture to customize the flavor of the pie.

Make Ahead Tips

You can prepare the zucchini mixture and pastry sheets ahead of time and assemble the pie just before baking. This makes it a convenient option for busy weeknights or special occasions.

Presentation Ideas

Twisted Zucchini Pie can be served warm or at room temperature, and you can garnish it with fresh herbs or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the zucchini and dill.

Storage and Reheating Instructions

Twisted Zucchini Pie can be stored in the refrigerator for up to 3 days. To reheat, simply place the pie in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Twisted Zucchini Pie contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Each serving of Twisted Zucchini Pie contains approximately 30 grams of carbohydrates, making it a satisfying and filling dish.

Fats

With 15 grams of fat per serving, Twisted Zucchini Pie provides a good source of healthy fats from the oil and eggs used in the recipe.

Proteins

This dish is a good source of protein, with each serving containing 10 grams of protein from the eggs and feta cheese.

Vitamins and minerals

Twisted Zucchini Pie is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium from the zucchini and dill.

Alergens

This recipe contains eggs and gluten from the pastry sheets, so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, Twisted Zucchini Pie is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Twisted Zucchini Pie is a flavorful and satisfying dish that is perfect for any occasion. With a flaky pastry crust and a savory zucchini filling, this recipe is sure to become a family favorite.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Twisted Zucchini Pie. It was a warm summer afternoon, and I was visiting my dear friend Margaret at her charming farmhouse in the countryside. We had spent the morning picking fresh zucchinis from her lush vegetable garden, and Margaret suggested we make a special dish with them for lunch.

As we gathered around her cozy kitchen table, Margaret brought out a tattered old recipe book that she had inherited from her grandmother. The pages were yellowed and stained with years of use, and the handwritten notes in the margins gave it a personal touch. Margaret flipped through the pages until she found the recipe she was looking for - Twisted Zucchini Pie.

She explained to me that this recipe was a family heirloom, passed down through generations of women in her family. It was a savory pie made with layers of thinly sliced zucchinis, onions, cheese, and a flaky crust. The twist came in the form of the spiral pattern that the zucchini slices created when arranged in the pie dish, hence the name "Twisted Zucchini Pie."

Margaret guided me through the steps of making the pie, showing me how to slice the zucchinis just right and layer them in the dish to create a beautiful pattern. She sprinkled in some grated cheese and chopped onions, and then topped it all off with a buttery crust. As the pie baked in the oven, the aroma of the zucchinis and cheese mingled together, creating a mouthwatering scent that filled the kitchen.

When the pie was ready, we eagerly dug into it, savoring the flavors of the tender zucchinis, the melted cheese, and the flaky crust. It was a delicious and comforting dish that seemed to embody the warmth and love of Margaret's family traditions. I knew then that I had to learn how to make this recipe myself, to bring a taste of that special day back home with me.

Over the years, I have made Twisted Zucchini Pie countless times, adapting and perfecting the recipe to suit my own tastes. I have added fresh herbs and spices, experimented with different cheeses, and even tried incorporating other vegetables like tomatoes or mushrooms. Each time I make the pie, I am transported back to that sunny afternoon in Margaret's kitchen, surrounded by the love and laughter of dear friends.

I have shared the recipe with my own family and friends, passing on the tradition of Twisted Zucchini Pie to the next generation. It has become a staple at our gatherings, a dish that brings people together and warms their hearts. I love the way the zucchinis intertwine with the cheese and crust, creating a beautiful and delicious masterpiece that never fails to impress.

As I sit here now, flipping through the pages of my own worn recipe book, I can't help but smile at the memories that flood back to me. Twisted Zucchini Pie will always hold a special place in my heart, a reminder of cherished times and cherished friendships. I am grateful for the opportunity to learn this recipe and make it my own, a culinary legacy that I will continue to pass down for years to come.