Phyllo pie with Ham, Zucchini, Egg, and Feta

By Tammy P – Toronto, ON
Phyllo pie with Ham, Zucchini, Egg, and Feta
  • Prep Time: 1800
  • Total Time: 75

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About this Recipe

No need to add more than a tiny pinch of salt due to the salt in the feta. The vegetables can vary too. Try this with broccoli, spinach, or even kale


12 slices Maple Leaf Natural Selections Baked Ham
1 cup olive oil
3/4 cup Greek feta cheese
3 eggs
1/2 cup chopped green onions
4 small zucchinnis
1 package Phyllo pastry (454 grams)


Preheat oven to 350 degrees F.

Grate the zucchinis in a bowl. Lightly salt, and then let rest for a 10 minutes. Squeeze out excess liquid. In a separate dish whisk the three eggs and then mix with the zucchini. Add the crumpled feta and chopped green onions.

Brush a 9" X 13" baking dish lightly with olive oil, and start laying the phyllo. First, lay two leaves, brush with oil, then lay another two, and so on. (Any excesses can be folded over. Alternate the sides.)

Once 1/3 of the pan is filled with the phyllo, add a layer of ham (approximately 5 or 6 slices). Cover with another layer of phyllo, then add the zucchini egg mixture. Repeat with two sheets of phyllo and then add yet another layer of ham. Complete the process by continuing to layer the phyllo leaves and brushing with olive oil until you are near the top of the pan. (You will likely have a bit of phyllo left over.)

Brush the top with olive oil bake for approximately 45 minutes until light brown and crispy on top. Serve hot or cold, with a salad or grilled vegetables. Great for a spring brunch!

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