Kolokythopita (Greek Zucchini and Feta Pie)

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Kolokythopita (Greek Zucchini and Feta Pie)

Traditional Greek zucchini and feta pie in crisp, olive-oil-brushed phyllo. Chef Niko's 5 moisture techniques produce a golden, flaky crust and a filling that holds its shape when cut. Serves 8.

Servings squares

Prep Time 50

Cook Time 50

Total Time 1 40

Ingredients

For the Filling

1.5 kg zucchini about 3.3 lbs / 4 medium, coarsely grated
1 tsp fine sea salt for drawing out moisture
400 g feta cheese 14 oz, crumbled coarsely from a block in brine
4 large eggs lightly beaten
1 medium onion finely grated or minced
3 tbsp fresh dill finely chopped, not dried
2 tbsp fresh mint leaves finely chopped, optional but recommended
0.5 tsp freshly ground black pepper
pinch ground nutmeg small pinch

For the Phyllo Layers

500 g phyllo dough 1.1 lb / approximately 24 sheets, thawed overnight in refrigerator
120 ml extra virgin olive oil 1/2 cup, for brushing

Instructions

Coarsely grate the zucchini on the large holes of a box grater. Toss with 1 tsp fine sea salt in a large bowl. Set aside uncovered for 30 minutes.
Transfer salted zucchini in batches to a clean kitchen towel. Squeeze firmly until no more liquid runs freely -- the zucchini should feel nearly dry in your hands.
In a large bowl, combine squeezed zucchini, crumbled feta, beaten eggs, onion, dill, mint (if using), black pepper, and nutmeg. Mix well. Taste for salt before adding any.
Preheat oven to 180°C / 350°F fan-forced (190°C / 375°F conventional). Brush a 33 x 23 cm (13 x 9 inch) baking pan with olive oil.
Stack phyllo sheets and cover with a slightly damp kitchen towel. Keep covered between uses to prevent drying out.
Lay one phyllo sheet in the pan, allowing edges to drape up the sides. Brush with olive oil. Repeat with 8 to 10 sheets total, varying the angle slightly so edges cover all four sides.
Spread the filling evenly over the phyllo base. Press lightly with a spatula to eliminate air pockets.
Fold the overhanging phyllo edges in over the filling, brushing each fold with olive oil as you go.
Layer remaining phyllo sheets over the top, brushing each with olive oil. Tuck edges down into the sides of the pan.
Using a sharp knife, score the top phyllo layers in the pattern you plan to cut -- do not cut all the way to the filling. A 4 x 2 grid gives 8 generous squares.
Bake 45 to 55 minutes until the top is deep golden brown and the edges are visibly crisp. Rotate the pan halfway through if your oven runs unevenly.
Rest uncovered on a rack for at least 15 minutes before cutting along the scored lines. Serve warm or at room temperature.

Notes

Squeezing the zucchini is the single most important step -- do not skip or rush it. Fresh dill is essential; dried dill is not a substitute. Use block feta packed in brine, crumbled by hand. Score the top phyllo before baking to release steam and enable clean cuts. Rest 15 minutes before cutting. The assembled pie can be frozen unbaked for up to 2 months; bake from frozen at 180C/350F for 60 to 70 minutes.

Author: Chef Niko

Calories: 380kcal

Nutrition