Are you in a mood for a homemade vegan pie with crispy phyllo and vanilla-flavored zucchini cream? I hope you are! I promise you that this pie will completely change the way you have seen zucchini until today.
During this time of the year our garden is full of zucchinis. So the plethora of these little passe-partout ingredients is what led me to this delicious vegan pie with zucchini cream.
After all, this is not the first time I have used zucchini for a sweet recipe. My first recipe that hid the surprise material in it was an incredibly juicy chocolate cake made of zucchini. You can find the recipe here.
WHY DOES THE RECIPE TAKE SO MUCH TIME?
Making the recipe for this delicious vegan pie with zucchini cream may seem like a lot of time, but it is not. Honestly you will not get tired. That’s why I suggest making the zucchini cream the day before. And this is because we have to give the zucchini the necessary time to discard the extra moisture and cool before we puree it. If it does not cool down and we add the corn flour in the hot zucchini puree during its grinding, then lumps will form in our mixture.
WHY DO WE ADD FINE SEMOLINA TO THE PIE?
I do not remember making a pie and not adding even a little semolina to the bottom before adding the filling. Especially if the filling I have chosen is moist like this one. So by adding a little semolina we avoid ending up with a soft bottom from the moisture, as the semolina will absorb the extra moisture.
Vegan pie with zucchini cream
- a 34cm round baking pie
- 1 easy Greek phyllo, recipe here
- 1400 gr zucchini
- 6 tbsp corn flour
- 6 tbsp granulated sugar
- 2 tsp vanilla extract
- 3 tbsp fine semolina
- powdered sugar
- ground cinnamon
- Prepare the dough for Greek pie here and at the same time start making the filling.
- Steam the zucchini until soft. Pierce them with a fork to make sure that they soften but also to extract the excess moisture. Remove from the heat.
- After the zucchini have cooled with the help of a blender, mash them. During the mashing, add the corn flour.
- Transfer the mixture to the pot and add the sugar. Boil over medium heat, stirring constantly.
- The mixture is ready when it thickens enough and craters form on the surface.
- Finally add the vanilla and remove the mixture from the heat. Cover with cling film and set aside.
- Grease a baking pan (I have used a round pan of 34cm diameter). Set aside.
- Roll out the bottom phyllo of the pie just a little larger than the size of the pan, so that we can make edges of the pie.
- Spread fine semolina on the pie and then filling. The semolina will absorb the extra moisture of the filling.
- Gently transfer the top phyllo of the pie over the filling and turn the edges of the bottom phyllo, inward and downward to form the edges.
- Cut the top of the pie with a sharp knife and drizzle with the olive oil. Gently brush the entire surface with the olive oil.
- Bake at the oven’s lower rack, at 200 °C (preheated) for 45-60 minutes or until the top is golden-brown.
- When ready, remove from oven and place your pie on a cooling rack. This will make your bottom of your pita crispier.
So this was another recipe for a pie that has the crispiest phyllo you have ever made. But also the most interesting and creamy filling that one would say resembles bougatsa.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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