Kolokithopita



Kolokithopita: as fun to say as it is to make. A great meal for the summer that can be served easily as both a full meal or with other Greek dishes; my personal favorite accompaniment would have to be some homemade Tzatziki. With only ~10 ingredients, this three-herb pie is very simple to make but will certainly impress. The cripyness of the phyllo (filo) dough contrasts perfectly the moist and delicious filling. This meal is both cheap and vegetarian, two things I love.

Ingredients

Servings: 6
  • Zucchini - 1 honking big one or ~4 little ones 
    • Cheese-cloth or paper towel for draining grated zucchini
  • Phyllo dough - 1 package
  • Feta cheese - 250g
  • Greek yogurt - 1/4 cup
  • Fresh mint, parsley & dill - 3 sprigs of each
  • Red onion - 1
  • Eggs - 3
  • Green onion - 2 sprigs
  • Extra-virgin olive oil - 1/3 cup for spreading over phyllo dough
  • Salt and pepper



Directions

*Step-by-step directions with pictures below*


Preheat oven to 350°. Grate zucchini and squeeze out water with cheese cloth. Chop up mint, parsley, dill, green onion and red onion. Combine zucchini with chopped ingredients and add eggs, feta and Greek yogurt. Stir up. Grease baking dish with olive oil. Place sheet of phyllo dough and brush with olive oil. Repeat with half of phyllo dough sheets. Add filling to pie and spread evenly. Cover with remaining sheets phyllo dough, brushing each sheet with olive oil. Bake for 30-40 minutes. Let sit for 10 minutes and enjoy!




Step-by-step Directions

Preheat oven to 350°
Wrap grated zucchini in cheese cloth
Squeeze out as much water as you can and let sit to dry
Chop your mint, parsley, dill, green onion and red onion
Add 3 eggs, 1/2 cup greek yogurt, and 250g crumbled feta cheese
Stir up
Grease baking dish with olive oil
Brush olive oil over each sheet of phylo dough
Add your filling and spread evenly
Cut filo dough into 1/4 and brush with olive oil
Pinch and twist the dough to create a little swirl
Top off your pie with 6 phyllo twists
Bake for 30-40 minutes
Let sit for 10 minutes and serve
Best served with tzatziki, pita, and greek salad

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