Greek Zucchini, Spinach & Olive Pie with Homemade Whole Wheat Phyllo Pastry

Photo credit: Nancy Anne Harbord

In my recent post about homemade, whole wheat filo/phyllo, I teased you with a sneak peek at one of the delicious vegetable pies I’ve been making with this great pastry. I got fervent requests for the recipe. So here it is!

I have a few of these pie recipes up my sleeve – they are absolutely fantastic for cramming huge quantities of lovely, fresh vegetables into a very moreish pie format. It is very hard to stop eating these pies and absolutely no reason whatsoever that you should – there are two standard portions of vegetables in every slice!

Photo credit: Nancy Anne Harbord

My next upcoming pie recipe is Aubergine, Mushroom & Smoked Halloumi… Stay tuned for that!

Photo credit: Nancy Anne Harbord

Today’s recipe uses fairly similar seasonings to the one I posted to fill börek, though that one was much more cheese-heavy and had a spinach and mushroom base – you can certainly use that to fill a pie if you fancy. This filling crams even more vegetables in and stars both spinach and courgette.

Grated courgette is one of my favourite ingredients – its moist, silky strands melt beautifully into a huge range of dishes. Soufflés, soups and stews, curries, risotto, pasta, all kinds of stuffings… And most definitely pies.

Photo credit: Nancy Anne Harbord

This post also offers another opportunity for me to bang on about my fantastic filo/phyllo pastry. Look at those flaky layers! Homemade filo is a whole other world of pastry joy, just waiting to be discovered. It really isn’t like its shop-bought counterpart at all. Whereas that pastry is very crisp and crunchy, shattering into sharp pieces at the touch of a fork, homemade is soft, moist and happily retains its shape. All this while still being wafer thin and baking into those lovely, lovely layers.

Get my whole grain filo pastry recipe with full rolling and shaping instructions here.

I have baked these kinds of pies in a few different pans, including a glass baking dish, a heavy bottomed (but thin sided) frying pan and a cast iron skillet. The cast iron was definitely the best – it held its heat really well and the thick sides crisped up the edges beautifully. The glass baking dish came in second. But these are minor tweaks we’re discussing here – it’ll taste great baked in whatever pan you have available!

Photo credit: Nancy Anne Harbord

With the two bird’s eye chillies I have included in the recipe, this pie is pretty spicy. Adjust as you feel necessary.

Moist, savoury, garlicky, lemony… Addictive and incredibly healthy. What a great combination! Do you have any go-to healthy dishes that you just can’t stop shovelling into your mouth? Do share!

Click here to see the fully formatted, printable recipe on Ramsons & Bramble





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