Greek Zucchini Pie
Greek Zucchini Pie, or Kolokithopita, is a savory, rustic dish featuring layers of flaky phyllo pastry filled with a delicious mixture of grated zucchini, feta cheese, fresh herbs, and eggs. This pie combines the delicate sweetness of zucchini with the tangy saltiness of feta and the freshness of herbs like dill, mint, or parsley. Baked until golden and crispy, it’s a versatile meal that works well as a main dish, side, or appetizer. It’s perfect for brunch, lunch, or a light dinner and can be served warm or at room temperature.
Ingredients:
2.2 pounds (1 kg) zucchini, shredded or spiralized
2 large onions, chopped
4 shallots, chopped
4 eggs, lightly beaten
¼ cup (60g) olive oil
2½ cups (400g) feta cheese, crumbled
1 cup ladotiri, graviera, or parmesan cheese, grated
2 tablespoons fresh basil or dill (or 1 tablespoon dried)
4 tablespoons fresh mint (or 2 tablespoons dried)
1 teaspoon salt (or less, to taste)
Freshly ground black pepper, to taste
2-3 tablespoons flour (optional)
Instructions:
Prepare the zucchini:
Shred or spiralize the zucchini, and then place it in a colander. Sprinkle with a bit of salt and let it sit for about 20-30 minutes to draw out the excess moisture. Afterward, squeeze the zucchini well to remove as much liquid as possible.
Cook the onions and shallots:
In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and shallots and sauté until they become soft and translucent, about 5-7 minutes. Remove from the heat and let them cool slightly.
Combine the ingredients:
In a large mixing bowl, combine the squeezed zucchini, sautéed onions, feta cheese, grated cheese, fresh basil (or dill), and fresh mint. Add the lightly beaten eggs, the remaining olive oil, and season with salt and pepper. Mix everything well. If the mixture seems too liquid, you can add 2-3 tablespoons of flour to help bind it together.
Bake the pie:
Preheat your oven to 350°F (180°C). Grease a baking dish or pie pan with olive oil. Transfer the zucchini mixture to the prepared dish and spread it out evenly.
Bake:
Bake the zucchini pie for about 40-50 minutes, or until golden brown on top and firm in the center. Allow it to cool for a few minutes before serving.
Notes and Cooking Tips:
Zucchini Prep:
After grating the zucchini, be sure to squeeze out excess moisture using a clean kitchen towel or paper towels to avoid a soggy filling.
Cheese Options:
Traditional recipes use feta cheese, but you can combine feta with ricotta or cottage cheese for a creamier texture.
Herbs:
Fresh herbs like dill, mint, and parsley add classic Greek flavor. Adjust the quantities to your preference.
Phyllo Dough Handling:
Keep phyllo dough covered with a damp towel while working to prevent it from drying out.
Brush each layer with olive oil or melted butter to achieve a crispy, golden crust.
Baking Time:
Bake at 350°F (175°C) for 45-50 minutes until the phyllo is golden brown and crispy.
Serving Suggestions:
Serve warm or at room temperature with a side of Greek salad or tzatziki for a complete meal.
Storage:
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness. Avoid microwaving, as it can make the phyllo soggy.
This Greek Zucchini Pie is a delicious way to enjoy seasonal vegetables, wrapped in the comforting crunch of phyllo pastry and bursting with Mediterranean flavors.
This Greek Zucchini Pie is a delicious and traditional dish that can be served as a main course or side. Enjoy!