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Greek Zucchini Pie, also known as kolokithopita, is the ideal summertime comfort dish. Simple ingredients like zucchini, onions, herbs, eggs, and feta are wrapped in flaky phyllo dough to create this delicious, healthy vegetarian dinner.
Similar to spanakopita, “Kolokithopita,” or Greek Zucchini Pie, uses zucchini instead of spinach. Immediately after I shared a photo of it on Instagram using my iPhone, someone commented, “Like a zucchini spanakopita?” Exactly! Therefore, if you enjoy Greek spinach pie, you’ll definitely enjoy this zucchini pie.
Let me add one qualification, though: I believe you must also enjoy zucchini. See, my spouse really detests zucchini, thus this pie was not for him—in contrast to his love of Spanakopita. Extra credit for me: I had the entire Kolokithopita to myself.
But really, I should point out that Greeks refer to squash and zucchini as “kolokhita.” Kolokithopita can thus be prepared using zucchini or “sweet” pumpkin. I created this one with zucchini since I adore zucchini and because it’s a fantastic summer dish with all the zucchini in abundance.
a casserole dish with Greek kolokithopita pie with a knife on the side. I MADE A ZUCCHINI PIE, BUT WHY? This pie made with zucchini is just my style of cuisine. I firmly believe that Greek food is my favorite cuisine overall. I could live off of Greek cuisine. The nicest part is that I can sprinkle feta on top of everything! Simply look at a few recipes:
Greek Lentil Soup with Feta, Turkish Inspired Eggplant with Feta, Baked Eggs with Tomatoes and Feta, Greek Spinach Rice with Feta
Greek Chicken with Cauliflower, Feta, and Tomatoes In my favorite neighborhood grocery store’s freezer area the other day, I noticed some really decent Greek selections among some basic phyllo dough. I reached for one since I wanted to get started right away.
A close-up of a Greek zucchini pie in a crimson saucepan. WHAT IS NECESSARY TO MAKE GREEK ZUCCHINI PIE? It was a simple decision for me because I already had all the materials at home plus a ripe zucchini in the garden.
I shred a few zucchinis and let them drain for about an hour to get rid of the extra water. For this Greek Kolokithopita recipe party, you’ll also need the following items:
Extra virgin olive oil, phyllo dough, yellow onion, dill, parsley, mint, eggs, feta cheese, salt, and black pepper.
As previously said, MAKING THIS GREEK KOLOKITOPITA IS VERY SIMPLE. LISTEN TO THESE EASY STEPS: Before adding the onions to the shredded zucchini, you must chop and sauté them; After that, combine eggs with feta, salt, and pepper, and add to the combination of zucchini and onions; Your filling is prepared by adding finely chopped fresh herbs;
The fun part involves the phyllo dough: you’ll need 6 layers on the bottom and 6 layers on top. Brush each layer with olive oil so that it feels more and more cozy, like a good bed, as you add layers on top of one another. It is quite cool; once the bottom phyllo dough is prepared, pour the zucchini mixture over it and cover it with an additional six layers of phyllo dough. Cut small slits in the top layer of dough and bake until golden brown (scroll down for full printable recipe). A 9 x 13″ casserole dish was employed. A dish like this is available here.
Delicious comfort meal recipe at the end of the summer is kolokithopita, or Greek Zucchini Pie. A delicious, healthy vegetarian supper may be made from a straightforward mix of zucchini, onions, herbs, eggs, and feta wrapped in flaky phyllo pastry. Delicious comfort meal recipe at the end of the summer is kolokithopita, or Greek Zucchini Pie. A delicious, healthy vegetarian supper may be made from a straightforward mix of zucchini, onions, herbs, eggs, and feta wrapped in flaky phyllo pastry. a casserole dish holding Greek kolokithopita with a knife next to it
Make this incredible Kolokithopita – Greek Zucchini Pie recipe if you love zucchini, spanakopita, and happen to have some phyllo dough in the freezer. You’ll adore it, I promise.
Greek Zucchini Pie, Kolokithopita Greek Zucchini Pie, also known as kolokithopita, is the ideal comfort dish at the end of the summer. Simple ingredients like zucchini, onions, herbs, eggs, and feta are wrapped in flaky phyllo dough to create this delicious, healthy vegetarian dinner.
6 medium zucchini, shredded 1 medium-sized yellow onion,
chopped 3 eggs Crumbled 7 oz. feta, thawed
1/2 sheets of phyllo dough 0.5 cups extra virgin olive oil 2 tablespoons fresh chopped parsley,
2 tablespoons fresh chopped dill,
1 tablespoon fresh chopped mint, and 1/2 teaspoon salt freshly ground pepper
Instructions The zucchini should be shredded and left in a sieve for approximately an hour; One tablespoon of olive oil is heated in a pan, chopped onions are added, and the onions are cooked for around 3 to 4 minutes until transparent and then cooled; the oven to 350 degrees (180 degrees C); chop the mint, dill, and parsley; Combine feta and eggs in a bowl and season with salt and pepper. Place the zucchini in a large basin, drain any excess water, and add the onions, herbs, and egg/feta mixture; Olive oil should be brushed onto the bottom of a baking dish (13 x 9 inches); put the initial phyllo dough layer and drizzle with olive oil; keep going until you have six layers;
Filling the baking dish with the zucchini; Phyllo dough sheet overtop; drizzle with olive oil; continue until the phyllo dough has six layers; The dough flaps should be folded over, and the top should be brushed with olive oil; Create a few small holes in the dough with a knife; The crust should be crunchy and golden brown after an hour of baking in the center of the oven. Serve heated after cutting into squares. Notes Because feta is salty, the recipe asks for half a teaspoon of salt. You can completely omit the salt if you like;