This Zucchini Flowers Pie with Peppermint is perfect as a main dish with a salad or you can cut smaller pieces and serve it as an appetizer or a side dish.
I made this pie using zucchini, zucchini flowers, peppermint and basil from our garden and feta.
I chose to add feta and fresh peppermint and basil in my pie, as they are a wonderful match together, but of course, you can customize according to your desires and the contents of your herbs and cheese: you can add mint or parsley and instead of feta, add haloumi, anthotyros or graviera cheese, or a different kind of pesto.
This is what Greek pies are about: to make good use of ingredients we already have at hand, so everything is possible!
How I came up with this Zucchini Flowers Pie with Peppermint
This zucchini pie started many years ago as a zucchini flower omelette and sometimes as scrambled eggs with zucchini flowers.
This year we did not grow zucchini but whenever we buy zucchini at the farmers’ market, I buy the freshest ones, which are picked early in the morning with fresh flowers still on them.
I usually buy zucchini almost every week, when I want to make some of my favourite summer dishes, such as Kolokythokeftedes (zucchini patties or fritters), Briam (a baked vegetable medley) or Fish a la Briam, Kleftiko (roasted lamb with vegetabes), Vlita Salad (amaranth greens) with Zucchini, a Greek Savoury Olive Oil Cake with Zucchini, Potato, Feta and Kasseri or Chaniotiko Boureki ( a zucchini casserole) and many more.
So what happens to thes leftover zucchini flowers?
I certainly do not throw them away!
When I have time, I either make the classic Anthous Gemistous (Zucchini flowers stuffed with rice) or I stuff the leftover zucchini flowers with feta, dip them in loukoumades or beer batter and pan fry them and make Kolokytholoukoumades.
When washing the zucchini flowers, be careful as there may be a bee hidden inside which may sting you.
I usually remove and discard the stamen (some people eat this as well).
However, when I don’t have much time I like making them scrambled or into an omelette.
As I said this recipe started as scrambled eggs. I thinly cut some zucchini which I fried, added the zucchini flowers which were cut into smaller pieces and fried them as well, until they wilted, then crumbled some feta on top, finely chopped some fresh mint and basil leaves, seasoned them with salt and pepper, and added some eggs. I mixed them up and made this amazing appetizer!
Some times I make them into an omelette or Frittata adding the same ingredient as with the scrumbed eggs and adding more ingredients, depending on what I have. I love making it for brunch with some Greek salad and anthotyros (a Greek whey cheese, similar to ricotta).
Last week I had some leftover phyllo but it wasn’t as much as I needed, so I decided to make an open-faced pie, adding a couple of oiled phyllo sheets in two small baking pans, added the filling on top and just covered it with the overhanging phyllos.
I didn’t even bother to take proper pictures while making them but as a habit, I just took a few on my mobile phone.
It turned out so delicious that I decided to recreate it again and make it properly.
In the first one I also added some bell peppers but this time I didn’t have any to add.
However, I did have some leftover skordalia which I added. Skordalia is just mashed potatoes with garlic. Potatoes have starch in them, so I used it as a binder. If you don’t want to make it from scratch, you can leave it out and add a tablespoon flour to the egg mixture to replace it and if you like the taste of garlic add some roasted garlic or don’t add any at all.
So do you want to try my Zucchini Flowers Pie with Peppermint?
Kopiaste and Kali Orexi,
- 260 grams (4) zucchini
- 10 zucchini flowers
- 3 tbsp extra virgin olive oil
- 4 spring onions, finely chopped
- 4 basil leaves, finely chopped
- 3 sprigs peppermint, only the leaves, finely chopped
- 100 grams feta
- 50 grams halloumi
- 125 grams anthotyros
- 4 large eggs
- 1 heaped tbsp peppermint pesto
- 1 cup skordalia
- 8 sheets phyllo pastry
- 1/3 cup extra virgin olive oil
- Sea salt and freshly grated black pepper
- Cut the zucchini flower from the zucchini and wash them both and drain.
- Remove the stamen from the flower (some people eat this as well).
- Cut the zucchini into thin round slices and fry them on both sides.
- Remove the zucchini and add the zucchini flowers, which cut into smaller pieces. Cook until they wilt. Set both aside until they cool.
- Whisk the eggs.
- Crumble feta and anthotyros and finely chop the halloumi into small cubes. Add them to the eggs and mix.
- Add the spring onions as well as basil and peppermint leaves.
- Mix in the Peppermint Pesto.
- Season zucchini with salt and pepper and add to the egg mixture and finally mix in the skordalia.
- Brush a Pyrex or baking tin with olive oil.
- Brush a sheet of phyllo and put it on a glass pan or Pyrex 21 x 28 cm, covering the pan and the rest hanging out. Continue with three more, brushing them with olive oil and putting them in such a way to have the phyllo hanging from a different side.
- Add the filling and spread it to cover the corners as well.
- Brush another phyllo, fold it in the middle and put it on top. Fold the overhanging phyllos one each time on top of the other phyllo. Continue with the remaining three phyllos, folding them and tucking the phyllo inside.
- Score the phyllos into portions, without reaching the filling.
- Bake in a preheated oven to 180oC or 170oC if fan forced and bake for 30 minutes or until golden on top.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 593Total Fat 41gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 22gCholesterol 153mgSodium 599mgCarbohydrates 43gFiber 5gSugar 17gProtein 16g