Ingredients
Units
Scale
- 2 medium Zucchini
- 2 cups Fresh Spinach
- 1 Onion, chopped
- 3 large Eggs
- 1 cup Feta cheese, crumbled
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley, chopped
- 1 Pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and grate the zucchini, then place it in a kitchen towel, twist, and squeeze out the excess moisture.
- Heat olive oil in a skillet over medium heat, then add the onion and sauté until translucent.
- Mix the sautéed onion with zucchini, spinach, eggs, feta, salt, black pepper, nutmeg, and parsley in a large bowl.
- Transfer the mixture to the pie crust, spreading it evenly and pressing down gently.
- Bake for 35-40 minutes or until the crust is golden and the filling is set. Allow it to cool slightly before slicing.
Notes
Don’t overdo the salt; feta is already salty. You can use ricotta for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg