Roasted Zucchini Phyllo Pie Recipe with Herbs & Anchovies
This flaky and savory roasted zucchini phyllo pie is filled with herbs, anchovies, and a touch of garlic for a Mediterranean-inspired dinner. The crispy phyllo layers and rich filling make it an elegant yet comforting meal for any occasion.
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.
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