105 minutes
A savory pie with a golden phyllo crust, filled with roasted zucchini, flavorful anchovies, and a medley of fresh herbs.
Zucchini, sliced into thin half-moons
0 lb
tablespoons
to taste
to taste
Spanish Onion, sliced into thin half-moons
each
Oil-Packed Anchovies, coarsely chopped
jars
Garlic Clove, minced
each
Fresh Oregano Leaves, chopped
tablespoons
Red Chile Flakes
teaspoons
each
Fresh Herbs (Mint, Parsley, Dill), chopped
cups
Chives, chopped
tablespoons
Lemon Juice, fresh
teaspoons
Phyllo Dough, thawed if frozen
sheets
1. Roast Zucchini
Preheat your oven to 450°F. In a large bowl, toss the zucchini slices with three tablespoons of olive oil and a pinch of sea salt. Spread them out evenly on baking sheets and roast for about 40 minutes until deeply browned.
2. Cook Onion and Anchovies
Heat the remaining tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat. Add the sliced onion with a pinch of sea salt and black pepper, sautéing gently for about 10 minutes. Stir in the chopped anchovies, minced garlic, oregano, and red chile flakes, cooking for another 2-3 minutes.
3. Prepare Filling
Whisk the eggs in a small bowl, then mix them with the fresh herbs, chives, and lemon juice in a larger bowl. Combine the roasted zucchini with the onion mixture and the egg-herb mixture, stirring until well blended.
4. Assemble Pie
Reduce oven temperature to 400°F. Lightly oil the skillet and lay down a sheet of phyllo dough, brushing each sheet with olive oil before adding the next. Pour the zucchini mixture into the center, folding the overhanging phyllo over the top. Drizzle with olive oil and season with sea salt and pepper before baking.
5. Bake and Serve
Bake the pie for 35 to 40 minutes, until the phyllo is golden brown. Let the pie cool slightly before serving, garnished with additional fresh herbs.
Keep phyllo sheets covered with a barely damp kitchen towel while working, and gently brush each sheet with melted butter or olive oil for crisp layers.
Start in a hot oven to set the phyllo, then reduce temperature and rotate the pie halfway through baking for even color and texture.
Thinly slice and roast zucchini until slightly browned and caramelized to reduce moisture and enhance sweetness.
Alternate phyllo sheet directions for structure, and gently press the filling to distribute evenly without tearing the phyllo.
Use a combination of robust and delicate herbs finely chopped, mixed with lemon zest to brighten the taste.
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