Zucchini and cherry tomato yoghurt pie

A savoury yoghurt pie in which the eggs, the spicy feta cheese and the strong gruyere give a special taste. The fresh spearmint, the zucchinis and the cherry tomatoes, give to the recipe an interesting, Mediterranean touch.

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  • 500 g yoghurt
  • 6 eggs
  • 300 g feta cheese, coarsely smashed
  • 300 g grated gruyere
  • 300 g self-rising flour
  • Fresh spearmint
  • 2 baby zucchinis
  • 5-6 cherry tomatoes
  • Olive oil and flour for the baking tin


  • Inside a large bowl, beat the eggs and the yoghurt until the two ingredients are evenly distributed.
  • Add the flour and stir the mixture.
  • Then, add the cheeses and stir the mixture again.
  • Thinly chop the spearmint, add it to the mixture and stir properly.
  • Grease a baking tin with the olive oil and flour it.
  • Add the mixture to the baking tin.
  • Finally, slice the cherry tomatoes into halves and the cut the zucchinis into thin slices.
  • Place them on top of the mixture and brush them properly with olive oil to prevent them from getting burnt.
  • Bake in properly preheated oven to 160°C for 60 minutes.
Tip: Me myself, I bake the pie covered with aluminium foil for the first 30 minutes to prevent it from getting burnt in its surface and to aid its proper baking.

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