Recipe for Kolokithopita – Greek Style Zucchini Pie
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This recipe traditionally uses zucchini, but summer squash can also be a good substitute because the texture is very similar to zucchini. This dish is especially popular in the summer because it uses a variety of fresh, seasonal vegetables.
Recipe for Greek Style Zucchini Pie (Kolokithopita) Ingredients:
- 8 medium zucchini
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 medium onions, chopped
- Small bunch of scallions, chopped
- 1/2 cup fresh, chopped parsley
- 1/2 cup fresh, chopped dill or mint
- 3/4 pound feta cheese, crumbled
- 3 large eggs, scrambled
- 1 pound phyllo dough
- 1-2 sticks butter, melted
How to Prepare Greek Style Zucchini Pie (Kolokithopita):
Preheat the oven to 350 Degrees Fahrenheit.
Peel the zucchini using a standard vegetable peeler and grate it using a course box grater. You can also chop the zucchini and pulse in the food processor in small batches until they’re completely shredded. Place zucchini in a colander over the sink and add a light sprinkling of salt to release the excess moisture, and also a little bit of pepper for seasoning. Let sit for about an hour so that the water drains. Transfer zucchini to a large bowl.
Add 2 tablespoons of olive oil to a frying pan and add onions. Sauté for about five minutes on medium heat, or until the onions start getting soft. Add scallions and sauté for another minute. Add mixture to the large bowl with the zucchini and then add the parsley, dill or mint, feta cheese, and scrambled egg. Mix well.
Brush a 9 x 12 pan or a round pan on the bottom and the sides with some of the melted butter. Place a sheet of phyllo at the bottom of the pan. Brush with butter. Repeat six more times. Add half the zucchini mixture to the top of the phyllo and distribute evenly. Add another phyllo sheet. Brush with butter. Spread the rest of the phyllo mixture. Add a phyllo sheet. Brush with butter. Repeat this nine more times. Cut the pita with two large cuts.
Place the phyllo in the center of the oven Bake, uncovered, for 30-40 minutes or until the phyllo is golden brown.
This post was written by Greek Boston