Kolokithopita
Kolokithopita is a delightful Greek zucchini pie made with fresh zucchini, aromatic herbs, and crispy phyllo dough, perfect for gatherings or a simple weeknight meal.
Ingredients
Main Ingredients
- 6 medium medium zucchinis, shredded Zucchini adds a tender and juicy texture.
- 1 medium yellow onion, chopped Enhances the overall flavor profile.
- 3 eggs Bind the filling together.
- 7 oz feta cheese, crumbled Adds creaminess and tang.
- 12 sheets phyllo dough, thawed Creates a flaky and crispy crust.
- 1/2 cup extra virgin olive oil For brushing layers of phyllo.
- 2 tbsp fresh parsley, chopped Adds freshness to the filling.
- 2 tbsp fresh dill, chopped An aromatic herb complementing the zucchini.
- 1 tbsp fresh mint, chopped Provides a refreshing lift.
- 1/2 teaspoon salt Vital for enhancing flavor.
- freshly ground pepper Adds warmth and depth.
Instructions
Preparation
- Shred the zucchini and place it in a colander for about an hour to remove excess moisture.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent, then let it cool.
- Preheat your oven to 350°F (180°C).
- Chop the parsley, dill, and mint.
Assembly
- In a large mixing bowl, combine the crumbled feta cheese, eggs, salt, and pepper. Squeeze out any excess moisture from the zucchini and add it together with the sautéed onion and fresh herbs.
- Brush the bottom of a 13 x 9-inch baking dish with olive oil. Lay down the first sheet of phyllo dough, brush it with olive oil, and repeat this for 5 more sheets.
- Pour the zucchini filling into the center of the dish and spread it evenly.
- Cover with another sheet of phyllo, brushing with olive oil, and repeat until you have 6 layers on top.
- Fold over the sides of the phyllo to enclose the filling, brushing the top with olive oil. Make slits in the top layer to let steam escape.
Baking
- Bake in the center of the oven for about 1 hour or until the crust is crisp and golden brown.
- Let the pie cool slightly before cutting into squares and serving warm.
Notes
For extra flavor, mix in some grated Parmesan with the feta. You can also substitute zucchini with other veggies like spinach or eggplant. Ensure to brush each phyllo layer generously with olive oil for a great texture.