Zucchini Pie with Yogurt Dough -

Ingredients for the Filling

800 g fresh zucchinis
200 g feta cheese
2 eggs
A handful of finely chopped parsley
70 g rice
Salt
Pepper
1 tablespoon olive oil

Instructions for the Filling

Wash the zucchinis thoroughly, trim the ends, and grate them into a bowl. Add a pinch of salt, mix, and let them sit for a while.

Squeeze the grated zucchini with your hands to remove excess liquid and transfer it to another bowl. Add the remaining ingredients and mix well.

Ingredients for the Dough

200 g yogurt
160 g olive oil
160 g water
740 g flour (add more if needed)
Extra flour for rolling out the dough
100 g melted butter for brushing the dough
A pinch of salt
1 packet dry yeast
1 teaspoon sugar

Instructions for the Dough

In a large bowl, place the flour and create a well in the center. Add the rest of the ingredients and knead until you have a soft, non-sticky dough.

Cover the dough with a kitchen towel and let it rest for about 1 hour.

Divide the dough into balls the size of a large walnut. Dust with flour, flatten each ball into a small disk, and brush one side with melted butter. Stack half the disks on top of each other, buttered side up, and roll them out together into a single sheet the size of your baking tray. Repeat with the other half of the dough for the second sheet.

Assembling the Pie

Grease your baking tray with olive oil and lay the first sheet of dough over the bottom. Spread the zucchini filling evenly over the dough. Cover with the second sheet of dough, tucking the edges.

Brush the top sheet with olive oil and bake in a preheated oven at 190–200°C (375–390°F) for 55–60 minutes, or until the crust turns golden brown.

This zucchini pie with yogurt dough is a true gem of traditional cuisine. The soft, flaky dough perfectly complements the savory zucchini and feta filling, creating a dish that’s comforting, flavorful, and ideal for any occasion. Enjoy the golden crispiness and vibrant flavors of this homemade delight!