Crispy Chickpea and Zucchini Pie with Parmesan and Mint Crust

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Lightly grease a 22 cm / 9 in round or square baking pan with a little of the olive oil.

2. 2

   In a large skillet, heat 2 tbsp / 30 ml olive oil over medium heat. Add the leek and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the grated zucchini, sweet paprika, cumin, salt, and black pepper. Cook for 5 to 7 minutes, stirring, until the zucchini loses much of its moisture. Remove from the heat and let cool for 5 minutes.

4. 4

   In a large bowl, lightly mash the chickpeas with a fork, leaving some whole for texture. Add the zucchini and leek mixture, beaten eggs, Greek yogurt, mint, parsley, lemon zest, and 50 g / 1/2 cup grated Parmesan. Mix well.

5. 5

   Lay one sheet of phyllo dough in the pan and lightly brush it with olive oil. Repeat with the remaining 7 sheets, rotating them slightly to cover the base and leave overhanging edges all around.

6. 6

   Spoon the filling into the phyllo-lined pan and spread it evenly. Fold part of the phyllo edges toward the center to create a rustic top, leaving some filling visible.

7. 7

   Mix the remaining Parmesan with the sesame seeds and sprinkle over the pie. Drizzle with the remaining olive oil.

8. 8

   Bake for 35 to 40 minutes at 375°F / 190°C, until the phyllo is golden and crisp and the center looks set.

9. 9

   Let the pie rest for 10 minutes before slicing. Serve warm to enjoy the contrast between the crunchy crust, creamy filling, and the fresh scent of mint and lemon.