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Twisted Zucchini Pie

A savory pie made with ground zucchini, onions, feta, dill, frumenty, and eggs wrapped in pastry sheets.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Dill and pepper match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,630 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Twisted Zucchini Pie

Oven180 °C
Timeabout an hour

Ingredients

Directions

Prepare the filling

  1. Grind the zucchini the night before and strain to remove excess water.

  2. Saute the onions in a deep frying pan with two spoonfuls of oil. Boil the onions on low heat for 5 minutes.

  3. Mix the zucchini with the eggs, feta, onions, dill, 3–4 spoonfuls of oil, and salt in a pot. Add the frumenty and pepper to the mixture.

Assemble and bake

  1. Spread one pastry sheet on a flat surface, brush it with oil, and spread 4–5 spoonfuls of the zucchini mix vertically on it. Wrap the sheet into a roll and place it along the diameter of the baking pan.

  2. Repeat with the remaining sheets, arranging them around the edges and circling toward the center.

  3. Bake the pie at 180 °C for about an hour.

Nutrition, whole recipe (rough)

380Calories
16 gProtein
28 gFat
17 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Feta Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Onion1 medium (110g)44
Cucumber1/2 cup sliced (52g)16
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0
Pastrynot in our table0
Teanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Dill + peppertop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + dilltop 12% of all pairs
    Smell alikemoderate
    Cooked together1,639 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tea + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together260 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Dill + teatop 20% of all pairs
    Smell alikemoderate
    Cooked together8 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Zucchini
Forms the bulk of the filling, so straining out its water keeps the pie from turning soggy.
Eggs
Bind the filling and set when baked, holding the pie together.
Feta
Adds salty, tangy flavour and a crumbly, creamy texture to the filling.
Onions
Add sweetness and aroma as they soften and cook down in oil.
Sour frumenty
Adds acidity and moisture, balancing the richness of the eggs and feta.
Pastry sheets
Form the crisp, layered outer shell that encloses the filling.

The step that matters

Straining the zucchini. Zucchini releases a lot of water. If it is not strained well, the excess liquid makes the filling watery, which can leave the pie soggy and stop the eggs from setting firmly.

Swap the onion

How well each one fits the dish's main ingredients (egg, dill, tea, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against egg, dill, tea, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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