Today Food Bloggers come together to cook and bake using yoghurt. The purpose of this event is to show how versatile yoghurt is as an ingredient and also to celebrate the results of the 2015 Food Blog Awards that took place a while back.
I am making a savory Zucchini Pie inspired by my grandmother’s recipe using the yoghurt pie dough I also use to make my feta hand pies. Normally my grandmother makes this pie with a single phyllo sheet placed underneath the filling but since the theme of today’s celebratory event is “Cooking with Yoghurt” I did yoghurt.
At my mother’s village people often leave some common green zucchini grow until it turns into some kind of a squash. This huge zucchini “thing” has the shape and the consistency of a squash but the outer color is green and its flesh is white (like a normal zucchini’s). Anyways, the thing is I haven’t seen this huge zucchini anywhere else so I used simple normal sized zucchinis for this recipe. I removed the skin though, since using the skin would result in a different kind of pie.
Back to the days my grandmother was young, women used to work hard in the fields so cooking and baking was kept simple. They used humble, everyday ingredients without many herbs and spices. Some salt and pepper often did the job and very successfully I might say.
- For a 30cm / 11 in round pan or pie dish
- 130g / 4.60oz strained Greek yogurt
- 100g / 3.50ozmargarine or butter melted and cooled
- A pinch of salt
- 1tsp baking powder
- 200g / 7oz all-purpose flour
- 1200g / 42.30oz fresh zucchinis
- 2tbsp milk
- 4tbsp thin semolina flour
- 1tbsp olive oil
- 1 egg
- 150g / 5.30oz feta cheese, mashed with a fork
- Salt and pepper to taste
- Place yogurt, margarine, salt and baking powder in a bowl. Mix until fully incorporated. Add flour and mix gently until dough is formed. Wrap and place in the fridge for 30 minutes.
- Wash zucchinis, cut and discard top and bottom end and remove skin with a vegetable peeler. Grate zucchinis, place in a strainer (strainer should be place on top of a larger bowl) and sprinkle with salt. Set aside for 30 minutes.
- Use a spoon to press grated zucchini in order to help it loose excess water (see photos below).
- Transfer zucchini in a clean bowl. Add egg (lightly beaten), semolina flour, milk and feta. Season to taste. Use a fork to mix gently.
- Butter slightly the pie dish and dust with semolina flour.
- Roll out the dough on a lightly floured surface. Transfer dough over the baking dish.
- If the crust cracks while you place it on the dish use your hands to stick it back together. Use your hands to layer the dough in the pan. Then roll your pin over the pan to remove excess dough or cut it using a knife.
- At this point you can place the baking dish or pan into the fridge to let the crust rest again for 10-15 minutes (this prevents dough from shrinking while baking).
- Remove pie dish from fridge and fill with zucchini mixture. Bake in a preheated oven at 180° C / 350o F for 50 minutes (I use a conventional oven, bake at 160oC / 325o F if you use, convection/fan) or until golden brown. After removing from the oven set pie aside to cool and firm before slicing. Enjoy!
- It’s best to taste the filling for salt and pepper before baking. Sometimes zucchinis are too sweet and extra salt is needed but on the other hand maybe the variety of feta you use is too salty and it can balance the sweetness.
Go to “Feta hand pies” recipe for more dough making photos.
This post is also available in: Greek