A much-loved seasonal pie from Greece, our Zucchini Pie is available from spring through to late autumn, when zucchini and fresh herbs are at their best. Like all our pies, it is made using the traditional Greek method. The dough is kneaded and left to rest for several hours before being divided and hand-rolled into delicate, thin sheets of phyllo on a traditional wooden board known as a plastiri. The phyllo is carefully layered in the baking tray, with each sheet drizzled with extra virgin olive oil from our family's own olive groves in Pylos, Greece. In many parts of Greece, zucchini pie is traditionally baked uncovered, allowing moisture from the fresh zucchini to evaporate while the pie bakes. Our filling combines zucchini with fresh parsley, dill and spring onions, which become beautifully sweet and almost caramelised in the oven.We add feta and Gruyère-style cheese, made from sheep's and goat's milk, giving the fresh green filling a wonderfully rich and savoury flavour. Before baking, the top is finished with beaten free-range eggs, helping to protect the delicate herbs while the pie bakes at the high temperature needed to create beautifully crisp phyllo. A final sprinkling of sesame seeds adds a subtle nutty flavour and the perfect finishing touch.The result is a wonderfully fresh, savoury Greek pie with crisp handmade phyllo, aromatic herbs, creamy cheese and the flavours of the Greek countryside. Size: 28 cmServes: 8 portionsAvailability: Seasonal — spring to late autumn Allergens: wheat, milk, egg, sesame seeds Although every care is being taken to reduce the risk of cross contamination, this product is made in a kitchen where various nuts, peanuts, sesame, soybeans, dairy, eggs, celery, mustard, fish, crustaceans, molluscs and sulphites are handled.
