Kolokythopita is a Greek traditional pie that is bursting with the fresh flavors of zucchini, feta, and herbs. Follow my simple recipe to make a batch or two because it freezes well and goes fast!

Printable Recipe: [ Ссылка ]

Serves 8:

Ingredients
• 1-pound phyllo, thawed and at room temperature
• 8 ounces salted butter, melted
• ½ cup of unseasoned breadcrumbs

For the filling:
• 5 zucchinis, grated
• 8 ounces feta cheese, crumbled
• 6 ounces shredded gouda cheese, parmesan, or mozzarella
• 4 scallions, thinly sliced
• 3 eggs, lightly beaten
• ¼ cup finely chopped mint
• 1 teaspoon dried dill
• Salt and pepper, to taste
Instructions
Preheat the oven to 400 °F, 200 °C.


Make the filling:
Place the grated zucchini in a colander and sprinkle with ½ teaspoon of salt. Toss to coat and set aside either in the sink or over a large bowl to catch the liquid that drains. Set aside for at least 30 minutes. Squeeze the zucchini with your hands to release as much of the liquid as possible.
Place the strained zucchini in a large mixing bowl.
Add all of the remaining filling ingredients except for the eggs and mix well. Taste and adjust the seasoning if needed.
Add the eggs and mix well to combine.

Assemble the pie:
Brush the inside of a 10-inch round by 2 inches deep pie pan with melted butter.
Sprinkle the breadcrumbs into the pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. If this was a clock, they would be hanging over around the 12:00 position.
Drizzle butter over the top sheet.
Take 3 more sheets and place them at the 3:00 position with most of the sheets inside the pan and the remaining hanging over the sides. Drizzle with lots of butter.
Place three more sheets at the 6:00 position and drizzle with butter. Finally, 3 more sheets at the 9:00 position and drizzle with more butter.
Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.

Separate the remaining phyllo into 2 stacks and place one stack on top and tuck the sides in to create a border crust. Drizzle with butter. Place the remaining stack on top and tuck the extra phyllo into the sides of the pan.
Cut the top layer into 8 pieces all the way down to the filling.
Pour the remaining melted butter on top and brush all around.
Place the pie pan onto a baking sheet and bake on the center rack for 60-75 minutes.
Allow the pie to rest at room temperature for at least 20 minutes so that the filling can set.
Serve with a salad and creamy tzatziki. Enjoy!

Notes:
Make-ahead freezer instructions: assemble the pie and place in the freezer. Once the butter chills and hardens, wrap the pie with plastic wrap and then with aluminum foil. The pie will keep fresh for up to 3 months. Thaw overnight in the refrigerator and remove the plastic.
Bake as per the recipe instructions except, cover it with foil for the first 30 minutes and uncover for the remaining time.

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