Zucchini White Bean Feta Phyllo Pie
Ingredients
Scale
Filling
- 3 medium zucchini (about 4 cups), grated
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1 tsp salt (for draining zucchini)
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2 scallions, finely sliced
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1 garlic clove, minced (or more if desired)
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Zest of 2 lemons
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1 (15 oz) can white beans (cannellini or Great Northern), drained
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8 oz block feta in brine
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2-4 tbsp melty cheese (like mozzarella or kasseri)
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1/4 cup fresh dill, chopped
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1/4 cup fresh mint, chopped
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1/4 cup fresh parsley, chopped
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2 large eggs, lightly beaten
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Salt to taste
Assembly
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8-10 sheets phyllo dough, thawed
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1/4 cup olive oil
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1 tbsp za’atar
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Pinch of Aleppo pepper flakes
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Zest of 1 lemon
Instructions
- Grate zucchini and toss with 1 tsp salt. Let sit in a colander for 15–20 minutes to draw out moisture. Wrap in a clean towel or cheesecloth and squeeze out every bit of liquid (really go for it!).
- In a large bowl, mash the white beans. Add the drained zucchini, scallions, garlic, lemon zest, feta, melty cheese, dill, mint, parsley, and eggs. Season with salt and pepper. The filling should be thick and spreadable.
- Preheat oven to 375°F (190°C). Lightly oil a 9–10 inch round baking dish.
- Lay 2–3 sheets of phyllo into the dish, letting the excess hang over the edges. Brush each sheet with olive oil as you layer. Sprinkle with za’atar, Aleppo pepper flakes, and lemon zest. Repeat layering in a rotated pattern until you’ve used about 6–7 sheets, creating a base with overhanging edges all around.
- Spoon the zucchini-bean filling into the center and spread it evenly.
- Gently fold and scrunch the overhanging phyllo inward around the edges of the filling, creating a rustic, crimped border. Brush all exposed phyllo generously with olive oil, and sprinkle with za’atar and Aleppo flakes.
- Bake for 45–50 minutes, until the phyllo edges are golden and crisp and the center is set. Let rest for 10–15 minutes before slicing.
