If you’re tired of the same dinner routine and crave something that’s both hearty and Mediterranean-inspired, this roasted zucchini phyllo pie is calling your name.
Combining layers of crisp, flaky phyllo dough with a savory zucchini and herb filling, this dish offers a perfect balance of indulgence and wholesome flavor. Anchovies bring a bold twist, making it the ultimate recipe for anyone looking to elevate their evening meals.
Why This Recipe Is a Dinner Must-Try
This roasted zucchini phyllo pie is a Mediterranean masterpiece that combines simple, fresh ingredients into a stunning, crowd-pleasing dish. Perfect for weeknight dinners or a weekend gathering, this recipe provides:
- A balance of textures: Crispy phyllo dough complements the tender zucchini and creamy filling.
- Rich, bold flavors: Herbs like dill and oregano add brightness, while anchovies deliver a depth of savory umami.
- A versatile base: The dish can be modified to suit vegetarian or gluten-free diets without losing its Mediterranean charm.
It’s not just food—it’s an experience, turning dinner into a flavorful escape to the sunny Mediterranean coast.
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Making Substitutions & Adjustments
This recipe is naturally versatile, making it ideal for various dietary preferences or ingredient swaps:
- Vegetarian-friendly: Replace anchovies with minced black olives for a similar salty, briny flavor.
- Gluten-free version: Use gluten-free phyllo dough, widely available in specialty stores.
- Flavor upgrades: Add a sprinkle of feta cheese for extra creaminess or a dash of smoked paprika for a hint of warmth.
No matter your preferences, this dinner recipe adapts beautifully to create a meal you’ll love.
Tips for Perfecting the Phyllo Pie
Working with phyllo dough can be intimidating, but these tips will ensure your roasted zucchini pie is a showstopper:
- Keep the phyllo moist: Cover unused sheets with a damp towel to prevent them from drying out.
- Layer with care: Brush each sheet lightly with olive oil for a perfectly crisp finish.
- Don’t worry about perfection: Phyllo is forgiving—if it tears, simply layer another sheet on top.
Pairing these techniques with the recipe ensures a flaky, golden crust every time.
Ideal Pairings for a Complete Mediterranean Dinner
This roasted zucchini phyllo pie is a meal on its own, but it pairs beautifully with:
- Fresh salads: A simple cucumber and tomato salad drizzled with olive oil and lemon.
- Sides with a twist: Try roasted potatoes with rosemary or a light couscous pilaf.
- Mediterranean appetizers: A platter of hummus, baba ganoush, and olives sets the perfect tone.
Serve with a crisp white wine or sparkling water infused with fresh mint for an authentic Mediterranean dining experience.
Make It a Dinner Staple
Whether you’re cooking for a family meal or impressing guests, this roasted zucchini phyllo pie is an unbeatable recipe. Its layers of bold flavor, crispy texture, and heart-healthy ingredients make it a star dish.
It’s not just another dinner—it’s a Mediterranean feast worth savoring.
Roasted Zucchini Phyllo Pie Recipe with Herbs & Anchovies
Equipment
- 10-inch ovenproof skillet
- Baking sheets
Ingredients
- 2 ½ pounds zucchini halved lengthwise and sliced into thin half-moons
- 4 tablespoons extra-virgin olive oil plus more as needed
- Sea salt and freshly ground black pepper as needed
- 1 large Spanish onion or 2 smaller onions, halved lengthwise and sliced thin
- 1 2- ounce jar oil-packed anchovies about 23 anchovies, coarsely chopped
- 4 garlic cloves minced
- 2 tablespoons chopped fresh oregano or marjoram leaves
- ¼ teaspoon red chili flakes or to taste
- 2 large eggs
- 1 cup fresh mint parsley, or dill (or a combination), chopped, plus more for serving
- 2 tablespoons chopped fresh chives
- 2 teaspoons fresh lemon juice plus more to taste
- 6 large sheets phyllo dough thawed if frozen
Instructions
- Preheat the oven: Set your oven to 450°F. On one or two large baking sheets, toss the zucchini slices with 3 tablespoons of olive oil and a pinch of salt. Spread them out evenly, then roast for approximately 40 minutes, stirring halfway through, until the zucchini is deeply browned.
- Cook the onions: Heat 1 tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat. Add the sliced onions along with a pinch of salt and pepper. Sauté until the onions become soft and golden, about 10 minutes.
- Add anchovies and spices: Stir the chopped anchovies, minced garlic, oregano, and red chili flakes into the skillet with the onions. Cook for 2–3 minutes, or until the anchovies have dissolved into the mixture. Once done, combine this mixture with the roasted zucchini in a large bowl. Reduce the oven temperature to 400°F and let the zucchini mixture cool slightly.
- Prepare the filling: In a separate bowl, whisk the eggs together. Stir in the chopped fresh herbs (mint, parsley, or dill) and chives. Pour this egg and herb mixture into the cooled zucchini mixture, and add the lemon juice, adjusting the flavor with more juice if needed.
- Assemble the pie: Clean the skillet and brush it generously with olive oil. Place two sheets of phyllo dough into the skillet, arranging them so the edges hang over the sides. Layer two more sheets perpendicularly, creating a crisscross pattern. Spoon the zucchini mixture into the center of the skillet. Fold the phyllo edges over the filling, lightly crumpling them to create texture. Layer the last two sheets of phyllo on top for a decorative, uneven effect. Brush the phyllo with olive oil, ensuring all layers are well-coated, and sprinkle with a pinch of salt.
- Bake the pie: Transfer the skillet to the oven and bake for 35–40 minutes at 400°F, or until the phyllo is crisp and golden brown. Remove from the oven and let the pie cool slightly. Serve warm or at room temperature, garnished with fresh dill or additional herbs.
Notes
- For a vegetarian variation, replace anchovies with ¼ cup minced black olives for a similar umami effect.
- Be gentle when handling phyllo dough to avoid tearing—imperfections add character to the crust.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.