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.
Author: eatingeuropean.com
Recipe type: Main
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/06/15/kolokithopita-greek-zucchini-pie/