Zucchini Pie
(Kolokythopita)

For 8 people
Difficulty: Medium
Time: 1 hour plus draining time
For the zucchini

Zucchini fresh

Zucchini Pie
(Kolokythopita)

For 8 people
Difficulty: Medium
Time: 1 hour plus draining time
For the zucchini

 

Zucchini fresh

INGREDIENTS (FOR 8 People)

1) 1kg medium zucchini
2) 1 onion
3) 3-4 Tbsp olive oil and a little more for brushing the pastry
4) 1 egg
5) 80ml milk
6) 200g feta cheese
7) 2 tsp finely chopped fresh mint
8) 1 tsp finely chopped fresh dill
9) 1 Tbsp crumbled oregano
10) salt and pepper
11) 12 sheets of phyllo pastry (about 500g)

Preparation

Scrub the zucchini and grate them into a colander. Sprinkle them with salt and let drain for 1 hour and then squeeze as much more liquid out as you can with your hands.

Finely chop the onion. Heat a little oil in a frying pan and saute until translucent. Remove from the heat and add the grated zucchini.

In a bowl, whisk the egg with the milk and add the feta, crumbled with your fingers. Pour the mixture into the frying pan with the zucchini.

Sprinkle in the mint, dill, and oregano. Season with salt and pepper.

 

Zucchini pie

Preheat the oven to 180°C.

Have ready a rectangular baking pan about 30cm x 20cm (just a little smaller than the phyllo sheets) and oil the bottom and sides.

Layer the pan with 6 sheets of phyllo, brushing each with oil before you put it in.

Spoon the zucchini mixture onto the phyllo evenly and place the next 6 sheets on top, again brushing each one with oil first.

Brush the last phyllo sheet with a little more oil and with a sharp knife score it into serving portions of the size you prefer.

Bake the pie in the oven for 40-50 minutes or until the pastry becomes golden brown and crispy.

Equally good served hot or at room temperature.

Enjoy!

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