Cherry Tomato-Zucchini-Haloumi Pie with Whole Wheat Filo
This delicious savory pie is perfect for summer. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
For the filo pastry
- 1 2/3 cups whole wheat flour
- 1 cup fine semolina flour
- 1 teaspoon salt
- 2/3 cup water
- 1/3 cup Greek yogurt
- 1/3 cup extra virgin Greek olive oil
- 2 teaspoons red wine vinegar
- ¼ - ¾ cup extra whole wheat or semolina flour as needed
- For the filling
- 3 tablespoons extra virgin Greek olive oil
- 4 scallions with greens, trimmed and chopped
- 2 medium zucchini trimmed and cut into 1/3-inch/ 1-cm cubes
- 3 garlic cloves minced
- 3 cups cherry or teardrop tomatoes halved
- 5 oz / 150 g halloumi diced
- 1/3 cup all-purpose flour
- 1/3 cup chopped fresh basil
- ¼ cup chopped fresh mint
- Olive oil for brushing pastry
In the bowl of an electric mixer outfitted with a dough hook, combine the two flours and salt. Mix for a few seconds. Add the water, yogurt, olive oil and vinegar and mix at medium speed, adding additional whole wheat or semolina flour as needed to form a smooth dough that doesn’t stick. Total kneading time is about 10 minutes. Remove, shape into a ball, place in an oiled bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes.
Make the filling: Heat half the olive oil and sauté the scallions until wilted. Transfer to a mixing bowl. Heat the remaining olive oil and sauté the zucchini until lightly browned. Gently stir in the garlic. Transfer to the mixing bowl. Add the tomatoes and cook on high heat for about 6 – 8 minutes, shaking the skillet back and forth. Add the tomatoes to the mixing bowl. Set aside covered with a kitchen towel and let the filling cool completely.
When cool, season to taste with salt and pepper and mix in the diced halloumi, herbs and flour. Toss gently to combine.
Preheat the oven to 350F/170C. Lightly oil a 10- or 12-inch ceramic or ovenproof glass tart pan.
On a lightly floured surface, roll out the dough to a circle about 16 inches in diameter, large enough to fit inside a 10- or 12-inch tart pan with generous overhang. Place the filo inside the pan with the excess hanging amply over the edge.
Spread the filling evenly in the pan. Fold the excess filo over the surface of the filling, “pleating” it loosely as you go to form a decorative top. Brush with olive oil. Bake for 50 minutes to one hour, until the pastry is set and golden. Remove, cool and serve.
You can make the filo ahead, seal it in a plastic bag and either chill or freeze for several days. Bring it down to room temperature before using.