Along with making some fresh pasta from scratch, we also made a zucchini and herb pie. Again, this recipe came from the Mediterranean Harvest cookbook (it’s a winner)! Per usual, we changed up some of the ingredients and made our own pie combination. It looks awesome- haven’t tried it yet but I bet it’s a good one!!!
3 pounds zucchini (we used a combo of zucchini and yellow squash- about 6 squashes total)
3 tablespoons olive oil (we only used 2)
2 large onions, finely chopped (we used 1/3 medium onion and 1 large red pepper)
5 to 6 squash blossoms, chopped or 1 medium carrot, shredded (we used about 6 baby carrots, shredded)
1 cup finely shopped wild fennel or dill, or a combination
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
Leaves from 5-6 sprigs fresh oregano, chopped (optional)
7 ounces crumbled feta (we used 6 ounces)
2 large eggs, beaten
Greek Pie Crust
1. Grate the zucchini and squash in a food processor or on the large holes of a box grater. Place in a large colander, salt generously, and let drain for 1 hour, pressing down occasionally to squeeze out liquid.
2. After an hour, wrap shredded squash in a towel and twist to remove the excess water.
3. Heat 2 tablespoons of the oil in a large skillet over medium heat and add the onions (we added the onion and red pepper). If you want you can add an additional tablespoon of olive oil at this stage. Add in the carrots, herbs, feta, eggs, pepper, and salt to taste.
4. Heat the oven to 350 degrees. Oil a 12-inch pie pan. Place 1/2 the pie dough in the bottom of the pan. The easiest way to do this to roll out the dough so that it is about 2 inches wider than the pie pan so that when you place it into the pan you can spread it up the sides.
5. Scoop the veggie mix into the pie crust.
6. Roll out the other 1/2 of the pasta dough and place on top of the pie/veggie combo. Score the top of the pie in a few places, brush with olive oil. Bake in the oven for 1 hour, until it is golden-brown.
7. Cool on a rack to room temperature.