Zucchini Pie

The leek and zucchini pie is a flavorful recipe, perfect for hot summer days. Inspired by the culinary traditions of Dobrogea, this pie combines fresh ingredients with a crispy texture, offering a unique gastronomic experience. I dedicate this pie to Claudia, a good friend who appreciates food cooked with love.

To make this delicacy, I suggest you start by preparing all the ingredients. You will need two zucchinis, one leek (just the white part), creamy cheese for spreading on bread, Emmental cheese with grated mozzarella, and pie sheets, which you can find at Bulgarian stores. The first step is to slice the leek into thin pieces and sauté it in a tablespoon of oil over low heat until it softens. This will ensure that the leek cooks evenly in the pie without remaining raw.

After sautéing the leek, peel the zucchinis and grate them on a large grater. Let them drain well to avoid the pie becoming soggy. In a bowl, mix the creamy cheese, Emmental cheese with grated mozzarella (saving a small portion for decoration), and two beaten eggs with a pinch of salt and pepper. Add the drained zucchinis and cooled leek to this mixture, mixing well to integrate all the ingredients.

Prepare a loaf pan, lining it with baking paper and greasing it with a little butter or oil. Take about three sheets of pie and place them in the pan so that one edge is raised while the other hangs over the outside. Put a quarter of the vegetable and cheese mixture, then continue with more sheets, placing them in the opposite direction of the previous ones. Repeat this process, alternating the mixture with the sheets until the pan is nearly full. Finally, brush the pie with a little oil and sprinkle the remaining cheese on top.

Place the pan in the preheated oven, using the bottom heat function, at 200 degrees Celsius, for about 20 minutes. If using a gas oven, set it to a medium to high temperature. Once the pie is golden and crispy, let it cool covered so that it retains its moisture.

When ready, cut it carefully and serve it both warm and cold, being just as delicious in both versions. This pie is perfect for a family meal or a picnic, bringing a touch of tradition and authentic flavor to your tables. Enjoy your meal!

 Ingredients: 2 medium zucchinis, a leek (white part), a small onion, 100g cheese for spreading, 100g grated cheese, 2 eggs, oil, 6 sheets of store-bought pastry, salt, pepper

 Tags:  eggs onion cheese oil zucchini cheese vegetarian recipes pies