This Zucchini and Feta Pie. also known as Kolokithopita can easily stand alone as the main dish for a party. The flaky, buttery phyllo holds a fresh-tasting and flavorful filling that’s made with loads of zucchini, herbs, and cheese. Serve it alongside any main course or as the star of your dinner party. A definite crowd pleaser!
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Ingredients
1 pound (#4) phyllo pastry, thawed
12 oz. salted butter, melted
1 cup unseasoned breadcrumbs
For the Filling:
10 zucchinis, grated
16 ounces feta cheese, crumbled
12 ounces shredded gouda cheese, parmesan, or mozzarella
8 scallions, thinly sliced
6 eggs, lightly beaten
1/2 cup finely chopped mint
2 teaspoons 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:
Sprinkle the breadcrumbs into a large baking 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. Drizzle the top sheet with some melted butter.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. 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.
Reserve 6=7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.
Pour the remaining melted butter on top and brush all around.
Bake the pie:
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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My cutting board: [ Ссылка ]
Kitchen Aid Mixer: [ Ссылка ]
Food Processor: [ Ссылка ]
Microplane: [ Ссылка ]
Madeleine Pan: [ Ссылка ]
Cheesecake Pan: [ Ссылка ]
Vitamix Blender: [ Ссылка ]
Nonstick pan: [ Ссылка ]
Cast iron pan: [ Ссылка ]
Pastry Bag: [ Ссылка ]
Half sheet baking pans: [ Ссылка ]
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