Imagine a dish that combines the crispy, golden layers of phyllo with the creamy, herbaceous blend of zucchini and feta cheese - a culinary masterpiece that will transport you straight to the sunny Greek islands! This Kolokithopita is not just a pie; it's a crowd-pleasing sensation that turns humble ingredients into a show-stopping meal that will have everyone asking for seconds. Whether you're hosting a family gathering or looking for a stunning vegetarian main course, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 12 servings
Ingredients
- 4 cups grated zucchini
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1 onion, chopped
- 3 eggs
- 1/2 cup fresh dill, chopped
- 1/2 cup olive oil
- 1 package phyllo dough
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your Kolokithopita bakes evenly and achieves a golden-brown crust.
- Next, prepare the zucchini. Grate 4 cups of fresh zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent a soggy pie.
- In a large mixing bowl, combine the drained zucchini with 1 cup of crumbled feta cheese, 1 cup of ricotta cheese, and 1 chopped onion. Mix well to combine all the ingredients.
- Add 3 eggs to the mixture along with 1/2 cup of freshly chopped dill. Season with salt and pepper to taste. Stir until everything is evenly incorporated.
- Now, it's time to prepare the phyllo dough. Take one package of phyllo dough out of the refrigerator and carefully unroll it. Keep the sheets covered with a damp kitchen towel to prevent them from drying out.
- In a large baking dish or a 9x13 inch pan, drizzle 1/4 cup of olive oil on the bottom to prevent sticking. Lay down the first sheet of phyllo dough, brushing it lightly with olive oil. Repeat this process with about 5-6 sheets, layering and oiling each one as you go.
- Once you have your base layer of phyllo, evenly spread the zucchini and cheese mixture over the layered phyllo dough.
- Cover the filling with another layer of phyllo. Again, brush each sheet with olive oil as you layer them. Use about 5-6 sheets for this top layer as well.
- Once you have completed the top layer, use a sharp knife to score the top of the pie into squares or diamonds. This will make it easier to cut after baking.
- Drizzle the remaining 1/4 cup of olive oil over the top of the phyllo to ensure a crispy finish.
- Place the baking dish in the preheated oven and bake for approximately 1 hour or until the top is golden brown and crispy.
- After baking, remove the Kolokithopita from the oven and allow it to cool for about 10-15 minutes before slicing. This resting time will help the filling set and make it easier to serve.
- Serve warm or at room temperature, garnished with additional fresh dill if desired. Enjoy your delicious Zucchini Feta Pie, perfect for feeding a crowd!
Tips
- Moisture is the Enemy: Always squeeze out excess liquid from the zucchini to prevent a soggy bottom.
- Phyllo Handling 101: Keep phyllo sheets covered with a damp towel to prevent drying out and cracking.
- Olive Oil is Key: Be generous when brushing between phyllo layers for that signature crispy texture.
- Make Ahead Friendly: You can prepare this pie earlier in the day and reheat before serving.
- Serving Suggestion: Let the pie rest for 10-15 minutes after baking to help it set and make cutting easier.
- Variation Option: Add some pine nuts or swap dill for mint for a different flavor profile.
- Storage Tip: This pie keeps well in the refrigerator for 2-3 days and can be easily reheated in the oven.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 14g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
