Today we’re making a light, flavorful, and cheesy zucchini pie wrapped in delicate phyllo dough. This dish combines roasted zucchini, mozzarella, Parmesan, and a rich egg-milk custard filling to create a savory pie that’s both satisfying and elegant. Whether you’re preparing this for a family dinner or bringing it to a gathering, it’s sure to impress with its golden crust and gooey cheese center.

Full Recipe

Ingredients

• 2 zucchini

• 2–3 tbsp vegetable oil

• Salt and pepper, to taste

• Fresh parsley, chopped

• 4 eggs

• 200 ml milk

• 2–3 garlic cloves, minced

• 30 g Parmesan cheese, grated

• 150 g mozzarella, cubed or sliced

• 2–3 tomatoes, sliced

• 1 pack phyllo dough

• 1 tbsp butter, for greasing

Cooking Directions

1. Preheat the oven to 200°C (390°F). Cut the zucchini in half, then slice into thin strips. Arrange them on a baking sheet, drizzle with vegetable oil, season with salt and pepper, and bake for 10–15 minutes until lightly golden.

2. While the zucchini roasts, chop fresh parsley and set aside. In a bowl, whisk together the eggs, milk, garlic, salt, pepper, and Parmesan cheese until smooth and well combined.

3. Grease a baking dish with butter. Roll out the phyllo dough and arrange it in the dish, overlapping sheets in a circular pattern starting from the center, allowing the edges to hang over slightly.

4. Layer the baked zucchini evenly on the dough. Scatter mozzarella pieces on top, followed by slices of tomato. Sprinkle with parsley for freshness.

5. Pour the egg-milk mixture evenly over the vegetables and cheese, making sure it spreads throughout.

6. Fold any overhanging phyllo edges inward to create a rustic border.

7. Bake at 180°C (356°F) for 30 minutes until the top is golden brown and set.

8. Remove from the oven, let cool for a few minutes, slice, and serve warm.

Nutrients (Approx. per slice, 8 servings)

• Calories: ~190

• Protein: 9g

• Carbohydrates: 11g

• Fat: 12g

• Fiber: 2g

• Sodium: 310mg

• Calcium: 18% DV

Why You’ll Love This Recipe

This zucchini and cheese phyllo pie is the definition of comfort food with a fresh twist. It’s light yet filling, thanks to the roasted zucchini and tomatoes, while the cheesy custard brings richness. The phyllo layers bake into a flaky, crunchy crust that contrasts perfectly with the creamy filling. It’s versatile, simple to prepare, and makes a beautiful centerpiece on the table.

The Origins and Inspiration Behind the Dish

Phyllo dough has strong roots in Mediterranean and Middle Eastern cuisine, often used in savory pies like spanakopita or in sweet pastries like baklava. This recipe borrows inspiration from Greek and Turkish kitchens, where vegetables, cheese, and herbs are layered between thin sheets of dough to create hearty, flavor-packed pies. Here, zucchini is the star vegetable, supported by the Mediterranean trio of tomatoes, parsley, and garlic.

Ingredient Spotlight

Zucchini: Mild, tender, and slightly sweet, zucchini soaks up flavors and becomes buttery when roasted.
Phyllo Dough: Paper-thin pastry that crisps into delicate, golden layers.
Parmesan and Mozzarella: The perfect cheese duo—Parmesan adds salty sharpness while mozzarella provides creamy meltiness.
Tomatoes: Bright and juicy, they balance the richness of the custard and cheese.
Egg-Milk Mixture: Acts as the binder, turning into a silky custard that holds the pie together.

Storage and Reheating Tips

This pie stores well in the fridge for up to 3 days. Cover tightly or place in an airtight container. To reheat, bake in the oven at 160°C (320°F) for 10–12 minutes until warmed through to preserve the crispness of the phyllo. Avoid microwaving, as it will make the crust soggy.

Common Variations to Try

• Spinach & Feta Version: Add layers of spinach and swap mozzarella for feta.

• Mushroom Variation: Sauté mushrooms and layer them with the zucchini.

• Herb Upgrade: Mix fresh dill or basil into the custard for extra aroma.

• Meat Option: Add cooked chicken or ground turkey for a protein boost.

• Cheese Lovers: Try adding gouda, provolone, or even blue cheese for a bolder profile.

Pairing Recommendations

Pair this pie with a crisp green salad dressed in lemon vinaigrette to keep things fresh. It also goes beautifully with a chilled white wine like Pinot Grigio or Sauvignon Blanc. For non-alcoholic options, sparkling water with lemon or a light iced tea would be ideal.

Health Benefits

Zucchini is rich in vitamins A and C, fiber, and antioxidants, making this dish not only delicious but nourishing. Using phyllo dough instead of traditional pastry keeps the crust lighter and lower in fat. Garlic supports immune health, tomatoes provide lycopene for heart health, and parsley adds extra vitamin K. Altogether, this pie is a balanced dish that’s both indulgent and wholesome.

Conclusion

The zucchini and cheese phyllo pie is a fantastic example of how simple ingredients can transform into something extraordinary. Crispy, golden layers of phyllo embrace a filling that’s creamy, cheesy, and packed with fresh roasted vegetables. It’s a dish that can be served as a light main course, a savory side, or even as part of a brunch spread. With its Mediterranean roots and universal appeal, this recipe is one you’ll want to make again and again.