Kolokithopita - Greek Zucchini Pie
Rating
The dish is a simple combination of zucchini, onions, herbs, eggs & feta, wrapped in a flaky phyllo dough, which makes for an awesome, light vegetarian meal.
Ingredients
- 6 zucchini medium, shredded
- 1 onion yellow, medium, chopped
- 3 eggs
- 7 oz feta crumbled
- 12 sheets phyllo dough thawed
- ½ cup olive oil extra virgin
- 2 tbsp parsley fresh, chopped
- 2 tbsp dill fresh, chopped
- 1 tbsp mint fresh, chopped
- ½ teaspoon Salt
- Freshly Ground Pepper
Instructions
- Shred the zucchini and place it in a colander for about an hour;
- Heat up one tablespoon of olive oil in a skillet, add chopped onions and cook for about 3-4 minutes until translucent; cool it down;
- Preheat the oven to 350 F (180C);
- Chop parsley, dill, and mint;
- In a bowl combine feta and eggs, season with salt & pepper;
- Squeezing extra excess of water out, place zucchini in a large bowl; add onions, herbs and eggs/feta mixture;
- Brush the bottom of baking dish (13 x 9 inches) with olive oil; place the first layer of phyllo dough and brush with olive oil; continue until you have 6 layers;
- Pour the zucchini filling into the baking dish;
- Cover with a sheet of phyllo dough and brush with olive oil; continue until you have 6 layers of phyllo dough;
- Fold over the flaps of the dough, and brush the entire top with olive oil;
- Using a knife make few wholes in the dough;
- Bake in the center of the oven for an hour or until the crust is crisp and golden brown.
- Cut into squares and serve warm.
