Zymaropita – original Greek zucchini savory pie

Today’s recipe is a special summer pie that is Zymaropitaoriginal Greek zucchini savory pie.

The life of a food bloggers, like all the jobs, has many pros and cons but one of the most positive things is being able to know bloggers and foodies from all over the world. As soon as I saw the original greek recipe for Zymaropita made a Greek/Italian blogger Apriti Sesamo I know I have to make it.

This traditional savory pie with zucchini and feta is truly yummy and I have not changed the original recipe (maybe next time I’ll put a tablespoon less oil). Delicious still hot, slightly crunchy on top and with a strong taste of Greek cheese and delicate onion aftertaste. In the original it is called Bagina and I suggest you go to read the original recipe where in a very funny way tha author explains why using the Bagina name together with big, long zucchini saunds too dirty for her. 😀

Zymaropita – original Greek zucchini savory pie

Zymaropita – original Greek baked zucchini savory pie with feta and onion. Delicious summer veggie pie recipe.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course second course
Cuisine traditional Greek, vegetarian
Servings 1 20 x 35 cm baking pan
Calories 111 kcal


  • 500 g zucchini original recipe recommended large ripe zucchini
  • 1 small onion
  • 1 tsp salt
  • 2 eggs
  • 180 ml milk
  • 250 g all-purpose flour
  • 300 g feta cheese
  • 80 ml olive oil + more for the baking tray
  • some butter curls


Instructions: Zymaropita – original Greek zucchini and feta savory pie


20 minutes waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1panCalories: 111kcal
Keyword feta cheese, hot vegetarian dish, onions, savory tart, summer recipe, traditional recipe, zucchini
Tried this recipe?Let us know how it was!

lot of love. B.

p.s. if you are looking for another delicious and easy summer pie recipe check my Savory pie with puff pastry, creamy filling with zucchini and San Marzano tomatoes. (foto below)

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