Last week I got really happy when I found out my friend/classmate Jamie W. came back from her hiatus in China. I was dying for a rendezvous. Usually this would be meeting at the library to study accounting, but now that we're on summer break the world was our oyster. She had a brilliant suggestion to go to Sauvie Island, a small island along the Columbia River in North Portland, to pick berries. I hadn't been since college and was 200% on board.
As soon as we arrived Jamie started telling me about the island's flora, including the veggies, but I was like psh please we came here for the berries. Kind of as a side note, we picked baby squash. Jamie wanted to make something with the blossoms so we picked mostly the baby squash equipped with floral flair. Tragically, all the squashlettes got left in my car and I had no choice but to use them up Aaaaaa SAP. Since I had already busted out a brick of phyllo to dethaw for another tiropita I was concocting, I decided to make a side pie featuring the flowers. Zucchini flowers are delicate so I used mild cheese as to not detract from the flavors. It turned out great and I am looking forward to making this again, for Jamie, as promised.
Whatever you do, use Greek yogurt - it has more body and flavor. If you have extra edible flowers around, use them in! Chive flowers would be ideal. I used arugula flowers because I am trying to tame my arugula beast.
Zucchini Blossom Yogurt Pie
10 sheets of phyllo, thawed
1/3 cup melted butter (I combined butter with vegetable oil)
1 cup Greek Yogurt (I used Fage 2% fat)
1/2 cup shredded mozzarella
1/2 cup grated parmesan
5-10 zucchini blossoms (depending on size), washed well and slightly torn
any extra edible flowers (I threw in some arugula blossoms since they were around)
- Heat oven to 375 degrees Fahrenheit.
- Combine yogurt, eggs and cheeses in a bowl.
- In a greased deep pie dish, begin layering phyllo leaves with sprinklings of butter. Once finished pour cheese mixture into pie. Top with zucchini blossoms.
- Fold phyllo leaves around edge to form a crust.
- Drizzle the crust with extra butter/oil.
- Bake for about 40 minutes or until golden brown.