Imagine a crispy, golden pastry that crackles with each bite, revealing a creamy, herb-infused filling that whispers tales of sunny Greek islands and traditional family recipes. This Kolokithopita isn't just a pie - it's a culinary journey that transforms humble zucchini and tangy feta into a masterpiece that will have your dinner guests begging for seconds. Whether you're a seasoned cook or a kitchen novice, this recipe promises to elevate your cooking game and bring a slice of Greece right to your dining table.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 4 medium zucchinis, grated
- 1 onion, finely chopped
- 2 cups feta cheese, crumbled
- 1/2 cup fresh dill, chopped
- 1/2 cup olive oil
- 1 package phyllo dough
- Salt and pepper to taste
- 2 eggs, beaten
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine the grated zucchini, finely chopped onion, crumbled feta cheese, chopped fresh dill, salt, and pepper. Mix well to distribute ingredients evenly.
- Add the beaten eggs to the zucchini mixture and stir to combine, creating a cohesive filling that will bind together during baking.
- Preheat the oven to 375°F (190°C) and prepare a large baking dish by brushing it generously with olive oil.
- Carefully unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent drying out. This will help keep the delicate pastry sheets pliable.
- Layer the bottom of the baking dish with phyllo sheets, brushing each layer generously with olive oil. Use approximately 4-5 sheets for the bottom, allowing some overhang on the sides.
- Spread the zucchini and feta filling evenly across the layered phyllo base, ensuring a uniform distribution.
- Continue layering the remaining phyllo sheets on top of the filling, again brushing each sheet with olive oil. Fold the overhanging edges inward to create a rustic, sealed top.
- Using a sharp knife, score the top layers of phyllo into serving portions, being careful not to cut all the way through to the bottom.
- Brush the top layer with a final coat of olive oil to help achieve a golden, crispy crust.
- Bake in the preheated oven for 40-45 minutes, or until the phyllo turns a deep golden brown and becomes crisp.
- Remove from the oven and let the pie cool for 15-20 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice and serve warm, optionally garnishing with additional fresh dill or a drizzle of extra virgin olive oil.
Tips
- Moisture is the Enemy: When preparing zucchini, squeeze out as much liquid as possible. This prevents a soggy bottom and ensures a crisp, flaky crust.
- Phyllo Handling 101: Keep phyllo sheets covered with a damp towel to prevent drying out. Work quickly and gently to maintain their delicate texture.
- Olive Oil is Your Friend: Don't be shy with olive oil when brushing phyllo layers. It creates that signature golden, crispy exterior.
- Let it Rest: Allow the pie to cool for 15-20 minutes after baking. This helps the filling set and makes cutting cleaner and easier.
- Make Ahead Friendly: This pie can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Serving Suggestion: Serve with a simple Greek salad or tzatziki for a complete Mediterranean-inspired meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 75mg
