Thin, golden layers of filo pastry enclose a tender filling of zucchini, salty feta and fresh dill. This savory pie is delicious warm, but it also slices well once cooled to room temperature.
Zucchini contains a lot of moisture, which is especially noticeable in a pie made with thin filo pastry. Coarsely grate the vegetable, then squeeze out as much liquid as possible with clean hands or in a clean tea towel. This keeps the filling tender without making it watery and gives the pastry layers a chance to bake until crisp. If you’re using young, seasonal zucchini, usually widely available in summer, there’s no need to peel them; the green skin also adds color to the filling.
Feta brings saltiness and a slightly tangy, creamy flavor. Crumble the cheese roughly rather than mashing it completely: small pieces remain distinct among the zucchini. Dill adds a fresh, anise-like note that pairs well with lemon zest. Use only the yellow part of the lemon peel, as the white pith can taste bitter. No fresh dill on hand? A smaller amount of finely chopped parsley works too, though the flavor will be less pronounced. Soft white cheese can replace feta, but taste the filling before adding extra salt.
Filo pastry dries out quickly once the package is open. Keep the sheets you aren’t using under a clean, lightly damp tea towel. Brush each sheet with a thin layer of olive oil; a pastry brush makes it easier to cover the edges without making them heavy or greasy. The separate layers turn crisp and lightly flaky in the oven, while the egg in the filling holds the zucchini and feta together. Let the pie rest for a little while after baking: the filling will firm up, making it easier to cut neat slices.
Serve the pie for lunch with a green salad, perhaps with cucumber and a simple lemon dressing. It’s also good at room temperature on a warm day, for example with tomatoes or crisp radishes. Store leftovers covered in the refrigerator and eat within two days. For the crispiest crust, reheat them in an oven at 180 °C; filo pastry softens more quickly in the microwave. It’s best to bake the pie as soon as it’s assembled, as moisture from the filling will make the bottom layers of pastry less crisp while it sits.
Preheat the oven to 190 °C (conventional, top and bottom heat). Line a baking sheet with parchment paper or use a shallow baking dish about 20 by 30 cm.
Coarsely grate the zucchini. Squeeze out the liquid firmly in batches over the sink; use a clean tea towel if needed.
Crumble the feta into a bowl. Mix with the zucchini, dill, lemon zest, eggs and a few twists of black pepper.
Place a sheet of filo pastry in the dish and brush it lightly with olive oil. Layer the remaining sheets on top, one at a time, brushing each with oil. Let the edges hang over the sides of the dish.
Spoon the zucchini filling onto the pastry and spread it evenly. Loosely fold the overhanging pastry edges over the filling; brush any exposed dry edges with the remaining olive oil.
Bake the pie for 30–35 minutes, until golden brown and crisp. Let it stand for 10 minutes before slicing.
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