Zucchini pie with puff pastry …or not


Zucchini pies with puff pastry

Zucchini pies with puff pastry

These pies were made using the core of the zucchinis used for stuffed zucchini. The filling of the pie is exactly the same as the filling of the zucchini pie posted before on mydinnertoday. This time I didn’t have time to make the hand-made dough so I used puff pastry squares to fold in spoonfuls of the zucchini filling. Some of them I folded in triangles and I rolled the rest for variety. There was still some dough left. I filled couple of ramekins with the leftover dough and threw them in the oven. See the photo at the end of the post. Didn’t they come out great! Zucchinis are awesome whatever you do with them.

Ingredients

  • 15 puff pastry squares
  • 1 onion, chopped
  • 1/4 cup olive oil
  • 1 pounds whole zucchini or the core of 2 pounds zucchini
  • salt, pepper
  • 150 grams feta cheese
  • 1/4 cup Parmesan
  • 1/4 cup yogurt
  • 2 eggs
  • 1 tablespoons bread crumbs
  • parsley, chopped

How to make: In a skillet, heat the olive oil and onion for 5 minutes. Add the zucchini and cook them until they are soft. About 20-25 minutes. Add salt and pepper to taste. After you take the skillet off the fire, add the rest of the ingredients and combine them well. Line a pan with parchment paper, silicone pads, or aluminum foil. Place a spoonful of filling in the center of each square puff pastry and fold in a triangle. Using a fork, pinch the folded edges to make them stick. Alternatively, roll the puff pastry and, again, pinch the open edges with a fork. Cook in pre-heated 375F/190C oven for about 20 minutes or until they have a nice golden color.  Let them cool off before removing them from the pan.

If you  don’t have puff pastry, spread the filling in an oven safe shallow pan or ramekins and cook them until the top is set and nicely browned.

Enjoy!

Zucchini pie with no dough

Zucchini pie with no dough

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10 thoughts on “Zucchini pie with puff pastry …or not

  1. Thank you very much for sharing your dinner ideas. I wasn’t looking for a recipe, although I often do to be sure that I cook healthy and nutritious food for my family. I googed “Tigania” that is my home area, in Meru, Kenya. I was born and grew up there and came to the USA several years ago and now live in NYC. How come you use the name “tigania”. What does it mean in Greek? I have a very special friend I met here in NYC. Her parents came from Greece. I am really curious to get the connection of “tigania” from a Greek perspective. Hope to hear from you. Thanks.

    • Welcome to mydinnertoday Beatrice! It was such a pleasant surprise to see your comment. I didn’t know there was an area with this name. “Tigania” is a Greek word that comes from the word “tigani” which means frying pan. “Tigania” is a bunch of food that has been cooked in a frying pan. The word is stressed on the last syllable. How is it pronounced in your language?

      • Thanks so much for your information. I was equally surprised when I came across the name “tigania recipes.” I now understand what my mom meant when she always told us that people in this world are “interconnected”, Scientifically and historically, I now know why, but many years back as a kid growing in rural Africa, it made little sense. We pronounce it as written, in the “a e i o u” way, if you speak Spanish you know what that means. Tigania is a big area in Kenya that lies in the lowlands sandwiched by Mt. Kenya and very many hills…a result of volcanic activity many, many years ago.

      • Hello and how are you? By the way, what’s your name? Sorry, I was under the weather and didn’t answer your question until now. I really don’t know the meaning of “Tigania” in my language. It’s just the name of a place with no special meaning. That said, I will inquire from my older sisters and others with greater knowledge of our past history. If there is a meaning to it, I will let you know. Have a great day.
        Sincerely, Beatrice.

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