Greek Zucchini Pie (Kolokithopita) combines zucchini, herbs, feta cheese and ricotta in crisp phyllo. Scrumptious scorching or chilly and ideal for picnics, lunchboxes and household gatherings. A good way to make use of up summer time your zucchini glut.
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Everyone knows and love Spanakopita, proper? Meet Greek spinach pie’s lesser identified sibling Kolokithopita (zucchini pie / courgette pie). Kolokithi (zucchini) + pita (pie) = kolokithopita.
This vegetarian savoury pie is a staple in Greece throughout the summer time and really not that tough to make. I like a Greek pie the place the filling doesn’t require cooking previous to assembling the pie 🙂
Zucchini pie tastes fairly much like spanakopita, so for those who love the spinach model you might be positive to like this one too!
Zucchini Pie Elements
Let’s check out what’s wanted to make this conventional Greek pie recipe.
- Zucchini (that’s courgette in case you are within the UK) and salt
- Contemporary dill and plenty of it!
- Dried mint, garlic granules, onion granules
- Feta cheese and ricotta cheese (or anthotyro in case you are in Greece)
- Eggs – act as a binder for the pie filling
- Phyllo dough (filo dough) – in case you are utilizing frozen dough then enable it thaw in a single day within the fridge earlier than utilizing.
- Olive oil and melted butter for brushing on the pastry
- Sesame seeds to prime (non-obligatory)
HOW TO MAKE GREEK ZUCCHINI PIE STEP BY STEP
Full measurements and directions might be discovered on the printable recipe card on the backside of the web page. Please check out the steps and video earlier than making an attempt this recipe!
PREPARE THE ZUCCHINI
Grate the zucchini on a field grater or use a meals processor (I used my Magimix). Place the grated zucchini in a colander set over a bowl. Add salt and toss to mix then depart for 10-Quarter-hour to permit for the zucchini to melt and launch moisture.
Place the grated zucchini in a clear linen towel and squeeze extra moisture. You may as well use your arms and do that in batches. Put the drained zucchini in a big bowl.
Add the remaining filling elements – feta and ricotta cheese, recent dill eggs, dried herbs and seasoning – and blend nicely to mix.
ASSEMBLE THE PIE
Take the phyllo out of the fridge and maintain coated with a barely damp linen towel. Soften the butter and mix with the olive oil. Brush a 9×13 inch pan with the oil and butter.
Lay a sheet of phyllo on every of the 4 sides of your pan. The pastry ought to partially cowl the underside of the pan and hold over the sting. Brush every bit of phyllo with the olive oil as you place them within the pan.
You must have at the very least 5 sheets of phyllo overlapping the underside of your pie dish. Add an additional sheet within the center if wanted.
Add the pie filling, unfold out and degree. Now cowl the highest of the pie with 5 sheets of the pastry and fold over the overhanging phyllo. Bear in mind to all the time brush every of the pastry sheets with the oil in order that it crisps up fantastically within the oven.
Use a pointy knife to attain the highest of the pie – this can make slicing a lot simpler as soon as it’s baked. Sprinkle with the sesame seeds. Drizzle slightly water alongside the sides of the pie.
BAKE THE PIE
Bake in a preheated oven at 350°F / 180°C for 35-40 minutes, rotating the pan if wanted in order that the phyllo browns evenly. The pie ought to be golden and crisp.
SLICE AND SERVE
Permit the pie to chill down for at the very least half an hour (and even longer) earlier than slicing. Use a knife to chop alongside the scores you made earlier and serve with a salad or as a snack.
STORING AND FREEZING
You’ll be able to retailer any leftovers within the fridge for as much as three days. Serve chilly or reheat in an air fryer or the oven at 350°F / 180°C for about 5 minutes to refresh the pastry.
You may as well freeze the whole assembled zucchini pie previous to baking. Bake from frozen, including 10 minutes or so to the cooking time.
RECIPE NOTES
How do you retain phyllo dough from drying out? Hold the dough coated with a humid towel to stop it from drying out and changing into brittle.
Ensure to correctly squeeze the moisture out of the grated courgette to stop your pie from getting soggy!
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Greek Zucchini Pie (Kolokithopita)
Greek Zucchini Pie (Kolokithopita) combines zucchini, herbs, feta cheese and ricotta in crisp phyllo. Scrumptious scorching or chilly and ideal for picnics, lunchboxes and household gatherings. A good way to make use of up summer time zucchini glut.
Servings: 16
Energy: 221kcal
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Directions
PREPARE THE ZUCCHINI
-
Grate the zucchini on a field grater or use a meals processor (I used my Magimix). Place the grated zucchini in a colander set over a bowl. Add the salt, toss to mix and depart for 10-Quarter-hour to permit for the zucchini to melt and launch moisture.
-
Place the grated zucchini in a clear linen towel and squeeze extra moisture. You may as well use your arms and do that in batches. Put the drained zucchini in a big bowl.
-
Add the remaining filling elements – feta and ricotta cheese, recent dill, eggs, dried herbs and seasoning – and blend nicely to mix.
ASSEMBLE THE PIE
-
Preheat the oven to 350°F / 180°C. Take the phyllo out of the fridge and maintain coated with a barely damp linen towel. Soften the butter and mix with the olive oil. Brush a 9×13 inch pan with the oil and butter.
-
Lay a sheet of phyllo on every of the 4 sides of your pan. The pastry ought to partially cowl the underside of the pan and hold over the sting. Brush every bit of phyllo with the olive oil as you place them within the pan.
-
You must have at the very least 5 sheets of phyllo overlapping the underside of your pie dish.
-
Add the pie filling, unfold out and degree. Now cowl the highest of the pie with 5 sheets of the pastry and fold over the overhanging phyllo. Bear in mind to all the time brush the pastry with the oil in order that it crisps up fantastically within the oven.
-
Use a pointy knife to attain the highest of the pie – this can make slicing a lot simpler as soon as it’s baked. Sprinkle with the sesame seeds. Drizzle slightly water alongside the sides of the pie.
Video
Notes
2. Change the ricotta with feta (see word 1)
STORING AND FREEZING
You’ll be able to retailer any leftovers within the fridge for as much as three days. Serve chilly or reheat in an air fryer or the oven at 350°F / 180°C for about 5 minutes to refresh the pastry.
You may as well freeze the whole assembled zucchini pie previous to baking. Bake from frozen, including 10 minutes or so to the cooking time.
RECIPE NOTES
- Hold the dough coated with a humid towel to stop it from drying out and changing into brittle.
- Ensure to correctly squeeze the moisture out of the grated courgette to stop your pie from getting soggy!
Dietary Information
Energy: 221kcal | Carbohydrates: 13g | Protein: 7g | Fats: 16g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.2g | Ldl cholesterol: 65mg | Sodium: 887mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 678IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 1mg
