Zucchini pie with a glass of Vilana P.G.I. Crete

Zucchini pie with a glass of Vilana P.G.I. Crete

Pairing: Aromas of fresh herbs and citrus fruits, light body and balanced acidity, stand beautifully next to the refreshing zucchini pie.


2 kg zucchinis

3 eggs

200 gr. yogurt

200 gr. feta cheese

100 gr. grated anthotyro cheese

1 bunch of dill

Half a bunch of fresh onions

1 onion

10 mint leaves

Extra virgin olive oil

2 tablespoons semolina


Salt, pepper


In a basin we add the flour and in the center the water, the tsikoudia, the olive oil, the salt and the pepper. Knead little by little and add water if needed.

Cover the dough with a towel and let it rest for half an hour.

Grate the zucchini and salt it a little. Finely chop the dry onion and the fresh onion and sauté them in a little of olive oil.

Squeeze the zucchini with your hands to remove the liquids and add it to the pot. Deglaze off after 5 minutes and remove from the heat to cool the mixture. Then add the cheeses, eggs, dill and mint finely chopped and add the semolina and salt carefully because we also have salt in the cheeses.

We open the phyllo and place in a baking pan. Put a second phyllo on top of the other, placing olive oil in between. Pour the filling and close on top with one more phyllo.

Carve and bake at 180 for 50 minutes to 1 hour. Cut after it cools down.