Mediterranean Zucchini, Dill, and Feta Pie

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The love affair, if there ever was one, is probably over. Mid-week of Passover, and you’d be forgiven if you’ve had your fill of matzah. If you’re like me, you might also have had enough chicken for one week. Thankfully, folks, we have options. This year, I’m smitten with the concept of vegetable pie.

The idea first sparked when I came across recipes for layered matzah pies, usually filled with meat and vegetables. These are traditional for Passover among Italy’s Jews. They sounded very good, but I wanted to “consciously uncouple” with matzah. So that meant a little experimenting.

Thanks to gluten-free bakers everywhere, plenty of strategies exist for pastry dough featuring nut flours. My first one was literally a hot mess. But I played with various recipes and hit success with almond flour and olive oil. No, my crust doesn’t flake like a buttery white flour crust. However, it does offer good structure plus mild nutty and olive oil flavors suited for a Mediterranean-themed filling—my next goal.

Maybe it’s the spring season, but I longed for green. I filled my pie with zucchini, dill, parsley, and spinach plus tangy feta and just enough eggs to hold everything together. And some garlic, too—wait till you smell the aroma as this pie bakes in your oven.

Not only is this pie Passover-friendly, it is also vegetarian and gluten-free. It’s festive and substantial enough to be a main or even Seder dish if you are going vegetarian (which we did for the second Seder this year). It also works as a breakfast or brunch dish. For those having an Easter brunch this weekend, this pie can even sub more healthfully for the traditional Italian Easter dish, pizza rustica, a cheese and meat stuffed pie. Leftovers keep well and taste great right out of the fridge.

Actually, there’s no reason not to make this anytime. You can vary the fillings to suit your tastes. And if you don’t need to avoid wheat or grains, you can use your own favorite crust recipe (or a store-bought crust). But right now, it makes me happy just to eat pie during Passover.

So, until next year, so long, matzah. And best wishes to all for the rest of the holiday/spring break week!



  1. I am drooling looking at this.

    • Amy, thank you! It’s a great vegetarian dish—fresh and substantial but not too heavy. I ate almost half a pie by myself the first time I made it. If you make it, hope you enjoy!



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