Greek cuisine · Dough, Pasta & Rice

Kolokithopita

Grated zucchini with feta, mint, and egg in crispy phyllo dough – the summer pie of the Greek islands.

Ingredients · for 6 servings

• 1 kg zucchini
• 250 g feta
• 3 eggs
• 400 g phyllo dough
• 4 spring onions
• 1/2 bunch mint
• 2 tbsp semolina
• 120 ml olive oil
• Salt, pepper

Instructions

1. Coarsely grate the zucchini, mix with 1 tsp salt, and let drain in a sieve for 20 min.; let the phyllo dough thaw covered.
2. Squeeze the grated zucchini firmly by hand in batches – the drier the mixture, the crispier the pie will be.
3. Cut the spring onions into fine rings, sauté in 2 tbsp olive oil for 3 min., and let cool.
4. Mix the zucchini, spring onions, crumbled feta, eggs, chopped mint, and semolina, and season generously with pepper.
5. Preheat the oven to 180°C, line an oiled baking dish with half of the phyllo sheets, brushing each sheet thinly with olive oil; spread the filling on top and finish with the remaining oiled sheets.
6. Pre-cut the pie into squares, bake for 45 min. until deep golden brown, and serve warm, when the pastry is at its crispiest.