That’s it. Summer is officially here. No more spare time for me 🙁 Today though I promised myself I would have my morning coffee in front of my laptop (instead of having it while preparing food in our restaurant) so I could write about this scrumptious Greek Zucchini Pie.
It’s a Zucchini Pie made with crispy phyllo and a delicious, creamy Greek yogurt, feta cheese, and herb filling. This pie has summer written all over it. It’s sweet and salty, and also crispy with a hint of freshness from the fresh mint. It’s so good that it can even get you into an –I want to eat the whole pan situation.
And like every pie, (at least the Greek phyllo ones) you can enjoy it at all times during the day since it’s also eaten at room temperature as well. Either as breakfast, lunch, dinner, or a healthier snack.
What Type Of Zucchinies You Need For This Pie
The only thing you need to watch out for in this recipe is to pick small and tender zucchinis. So the filling will be soft and not too crunchy. Other than that, you have nothing to worry about because this pie is sooo easy to make.
You just mix the ingredients for the filling altogether (after you have let the grated zucchini drain for a bit) and add to the pan where you have laid a few sheets of phyllo (greased with olive oil in between), overlap the phyllo edges over the filling and bake.
Greek Zuzzhini Pie With Phyllo & Feta Cheese (Kolokithopita)
- 580 grams or 4 small zucchinis
- 140 grams plain Greek yogurt
- 150 grams feta cheese
- 2 medium-sized eggs
- 80 grams olive oil
- 3-4 fresh mint leaves chopped
- a handful of dill
- 5 sheets of phyllo pastry
- salt and pepper
- Unfreeze phyllo by leaving it in the fridge overnight.
- Grate the zucchinis with a hand grater (not too thin) and add to a strainer. Add ½ teaspoon of salt and massage the zucchinis for the salt to spread evenly. Let the grated zucchinis drain for half an hour. While the zucchinis drain remove the phyllo from the fridge and let it sit at room temperature without removing it from its package.
- Squeeze the zuchinnis to remove any excess water and add to a mixing bowl. Combine with the Greek yogurt, feta cheese, eggs, mint and 2 tablespoons of olive oil out of the 80 grams (keep the remaining oil for greasing the pan and phyllo). Season with a pinch of salt and a bit of pepper.
- Preheat oven to 350F / 180C.
- Grease well with olive oil the bottom of a 28 cm / 11 inch round pan. Place a sheet of phyllo in the pan and grease well also. Repeat until you have 5 layers. Add the filling and spread evenly with a spoon.
- Overlap the excess phyllo that hangs out of the pan on top, in order to cover the filling. Make sure you grease well each phyllo with olive oil. Prick the pie a few times with a knife and bake for approximately 30-45 minutes until pie gets a nice golden brownish color.
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