Guide to SKOPJE

Greek Zucchini Pie

It is excellent while it’s still hot, but it can be just as tasty as a cold appetizer. Two types of cheese, a few zucchini, some culinary skills, much more willingness and creativity and you get a delicious meal, ideal for every occasion. You won’t need more than an hour and a half to prepare it and trust me – it won’t be a waste of time. I am sure it will be love at first bite and you’ll know you made the right choice when you decided to prepare this Greek zucchini pie.

How to prepare it

It is best to use Greek sour cream because of its specific thickness. As a substitute you can use regular sour milk but you’ll have to let it drain until it loses all excess liquid. You needn’t peel the zucchini. Just wash them well and chop them into little cubes. Cut the spring garlic in little rings.

Heat some olive oil in a big pan, add the zucchini and spring garlic and let it fry for about 20 minutes at low heat. The zucchini should become soft but don’t let them turn into mush.

Put the eggs and sour cream in a large bowl and mix them well. Put some baking powder in the flour and then mix them together with the eggs and sour cream. Add feta cheese, mozzarella and the fried zucchini. Mix them well and add salt, pepper and parsley.

Put the mixture in a pan greased with oil, add zucchini circles on top and bake it in a preheated oven at 180 degrees for an hour. Let it cool for 15 minutes and then cut it into squares. Bon appétit!


125 ml olive oil
250 gr. spring garlic
3 medium size zucchini (about 700 gr.)
5/6   eggs
250 ml Greek sour cream or drained sour milk
250 gr. flour
3 coffee spoons of baking powder
150 gr. feta cheese
150 gf. mozzarella
chopped parsley
salt, pepper
12 thin zucchini slices for decoration


Tags: Greek pie, recipe