🥒 Spring Zucchini Pie with White Wine of Samos

🌿 A pie filled with the aromas of the spring garden

This spring zucchini pie combines tender zucchini with leek, onions and fresh herbs on a buttery, soft kourou-style pastry.

Dill and mint bring freshness to the filling, while a little white wine of Samos adds subtle aromatic depth to the sautéed vegetables.

The pie can be served straight from the oven or finished with a smooth white cheese cream, giving it a richer and more festive character.

👨‍🍳 Method

1. Prepare the kourou pastry

In a large bowl, mix the strained yoghurt with the egg.

Add the softened butter and gradually incorporate the flour.

Knead gently until you have a soft dough that no longer sticks to your hands.

Add the salt towards the end, shape the dough into a ball and leave it to rest for about 15 minutes.

Avoid over-kneading; the pastry should remain tender and light.

2. Prepare the zucchini

Grate the zucchini using the coarse side of a grater.

Season lightly with salt and leave in a colander for a few minutes so they release some of their moisture.

Then gently squeeze them with your hands.

This helps keep the filling moist without making the pastry soggy during baking.

3. Sauté the vegetables

Heat the olive oil in a large frying pan.

Add the dry onion, leek and spring onions and cook until softened.

Add the grated zucchini and continue sautéing until most of the liquid has evaporated.

Deglaze with white wine of Samos and cook briefly over high heat until the alcohol evaporates.

4. Finish the filling

Allow the vegetable mixture to cool sufficiently.

Add the beaten eggs, finely chopped dill and mint.

Season with freshly ground pepper and nutmeg.

Gradually add breadcrumbs until the filling is bound and no free liquid remains.

Taste before adding extra salt.

5. Roll out the pastry

Lightly butter or oil a baking dish.

Roll out the dough into a sheet slightly larger than the base of the dish.

Carefully place it inside so that it also comes slightly up the sides.

Trim away any excess dough.

6. Fill and bake

Spread the filling evenly over the pastry and level the surface.

Bake in a preheated oven at 180°C for approximately 25–30 minutes, until the base is fully baked and the surface has taken on a light golden colour.

Leave the pie to rest for a few minutes before slicing.

🧀 Optional white cheese cream

For a richer presentation, prepare a smooth cream using:

feta, anthotyro, manouri and cream.

Blend the cheeses until smooth. A little fresh mint may also be added.

Once the pie has cooled slightly, spoon or spread the cheese cream over the top.

🍽️ Serving

The zucchini pie is particularly good lukewarm or at room temperature, when the aromas of the herbs have had time to develop.

Cut into squares or triangular pieces and serve as a starter, light meal or part of a table of Samian meze.

With the cheese cream it becomes richer; without it, the zucchini, leek and herbs remain the clear stars of the dish.