TRADITIONAL ZUCCHINI PIE RECIPE WITH FETA CHEESE (GREEK KOLOKITHOPITA)
A traditional Greek Courgete/ Zucchini pie recipe, made with home-made phyllo! This Kolokithopita recipe is made with juicy zucchinis, tangy feta cheese and creamy Greek yogurt, all combined into a velvety delight!
Provided by Eli K. Giannopoulos
Categories Sides
Time 2h
Number Of Ingredients 15
Steps:
- To prepare this traditional Greek zucchini pie recipe (kolokithopita), start by making the dough. In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds. (Tip: The vinegar helps the dough for the zucchini pie to become crispy.)
- Depending on the kind of flour, the weather, the humidity and various factors, the dough for the zucchini pie may need a little bit more or less water than this recipe calls for. Start by adding 200g of water at first (3/4 of a cup) and mix, until the flour absorbs the water. After mixing for a while, the dough should become an elastic ball. The perfect dough for your zucchini pie should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while. Check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don't worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again).
- When you are happy with the consistency of the dough for your zucchini pie, wrap with some plastic wrap and let the dough rest for 45-60 minutes. This is essential, so that the dough softens and you can roll it easily.
- In the meantime prepare the filling for the zucchini pie (Greek kolokithopita). Remove the skin of the zucchinis and grate them into a collander, season with salt and leave aside for 20 minutes to drain. Wrap the grated zucchinis in a towel and squeeze, in order to get rid of the excess water. In a saucepan add 2 tbsps olive oil and saute the onions, until soft. Add all the ingredients for the filling of the zucchini pie in a large bowl and blend to combine. Set aside.
- For this zucchini pie recipe you will need a large baking pan approx. 25x35cm. Using a cooking brush oil the bottom and sides of the pan.
- Divide the dough into two halves. You will use half the dough for the bottom of the zucchini pie and the other half to cover it. Place half the dough on a floured surface and coat your rolling pin with some flour. Make a circle of dough with your hands; now you are ready do roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin. At first, roll out a few times, turning the dough every once in a while, to keep the circle even and the dough from sticking to the surface. Gently roll the edge of the dough over the rolling pin and roll the dough around the pin. Place your hands in the center of the rolling pin and as you roll, move them out to the sides so that both the rolling pin and your hands are working to spread and thin the dough. Unroll, turn a half turn and repeat. Continue rolling making the dough thinner and thinner each time. Move your hands from the center to the sides to keep even pressure and help in spreading and thinning the dough. Carefully roll your dough around the rolling pin and then unroll it over the pan and ease the dough into the dish, pushing it into all sides.
- Tip in the filling of the zucchini pie. Roll out the rest of the dough, roll your dough around the rolling pin and then unroll it over the filling of the zucchini pie (kolokithopita). With a knife trim some of the excessive phyllo and roll the rest on the edges. Brush the top with enough olive oil and make some holes on top of the zucchini pie with a sharp knife. Drizzle the kolokithopita with some water and sprikle with sesame seeds.
- Bake the zucchini pie in preheated oven at 180C for 50-60 minutes, until nicely coloured.
- Serve this delicious Greek zucchini pie (kolokithopita) as starter, mid-day snack or as a main dish with a nice Greek salad aside. Enjoy!
PHYLLO PIE WITH ZUCCHINI, FETA & MINT
This savory phyllo pie with zucchini, feta and mint can be everything from breakfast and brunch to lunch and a lain course at dinner. It's the perfect way to enjoy the Mediterranean diet on the go. I cooked it for a group of young artists and gallerists in Athens, during an episode of My Greek Table in which we explored the art scene in the Greek capital.
Provided by velina marinova
Number Of Ingredients 10
Steps:
- In a large bowl, mix together feta, anthotyro cheese or ricotta, and yogurt until they're well combined. Sprinkle with dried mint and black pepper, mix well and leave aside.
- In another large bowl, add the thin round zucchini slices, sprinkle them with salt and flour and mix well until evenly coated.
- Preheat the oven to 375 F (190C). Lightly oil a 14 -or 15-inch X 2-inch deep round baking or pizza pan. Place at least 5 sheets of phyllo, brushing each with olive oil and spreading them so that they are fanned and hanging over the edge of the pan as evenly as possible.
- Place about one third of the zucchini on the bottom of the pan, starting from the rim and working toward the center, overlapping the slices and adding more zucchini until the bottom layer of the pie is covered completely. Dot generously with one third of the cheese and yogurt mixture. Add the remaining zucchini, and cheese and repeat the layering. When all the zucchini and the cheese is done, pat the filling down gently.
- Cover the top of the pie with 3 sheets of phyllo brushing each with olive oil and spreading them so that they are fanned and hanging over the edge of the pan as evenly as possible. Remember to also press down lightly every layer before brushing with olive oil.
- Brush the overhang with a little olive oil. Bring together the top and bottom overhanging phyllo and roll it together to form a ring or rim inside the pan around the circumference of the pie.
- Brush the top as well as the rim with olive oil. Score the pie into serving-size pieces with a sharp knife. Place the pie in the preheated oven and bake until the phyllo is golden and the top set and nicely browned for 45 to 50 minutes. Remove from the oven, let cool for 30 minutes, and serve.
GREEK ZUCCHINI, FETA & MEAT PIE
Say hello to flaky and meaty with this Greek Zucchini, Feta & Meat Pie recipe. You'll love the crispiness of the phyllo dough and the kick of basil and tomato feta cheese, making this a meat pie to remember.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place zucchini in colander over bowl. Sprinkle zucchini with salt; let stand 30 min. to drain. Wrap zucchini in clean kitchen towel; use to squeeze remaining liquid from zucchini. Place zucchini in medium bowl.
- Heat oven to 400°F. Brown meat; drain. Add to zucchini along with the cheese, eggs, milk and bread crumbs; mix well.
- Place 1 phyllo sheet on clean work surface; brush lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in 9-inch round pan sprayed with cooking spray, letting ends of dough extend over side of pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan.
- Spread zucchini mixture onto bottom of crust; cover with remaining phyllo sheets. Fold ends of phyllo dough over top of pie; brush with remaining butter.
- Bake 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into wedges to serve.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 870 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 17 g
GREEK ZUCCHINI AND HERB PIE
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 3h
Yield One 10- inch pie, serving eight to ten
Number Of Ingredients 11
Steps:
- Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously, and let drain for 1 hour, pressing down on it occasionally to squeeze out liquid. After an hour, take up handfuls and squeeze out moisture (or wrap in a kitchen towel and twist the towel to squeeze out the moisture). Place in a bowl.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, then add the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.
- Preheat the oven to 350 degrees. Oil a 10-inch pie or cake pan. If using phyllo, line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the zucchini mixture. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining five pieces on top, brushing each piece with olive oil. Stuff the edges into the sides of the pan. If using the olive oil pastry, divide the dough into two equal pieces. Roll out the first ball to a circle 2 inches wider than the pan. Line the pan with the pastry, and brush with olive oil. Top with the filling. Roll out the remaining dough. Place over the filling. Press the edges of the top and bottom layers of dough together, and pinch to form an attractive lip around the edge.
- Make a few slashes in the top crust so that steam can escape as the pie bakes. Score in a few places with the tip of a knife, and brush with olive oil. Bake 50 to 60 minutes, until the pastry is golden brown. Remove from the heat, and allow to cool 15 to 30 minutes or to room temperature. Slice in wedges and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
SPANAKOPITA
If you want to make this ahead of time, keep it wrapped in the refrigerator, and then serve it at room temperature or reheated.
Provided by MsPia
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the over to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli. Butter an ovenproof, non-stick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
Nutrition Facts : Calories 439.2, Fat 31.5, SaturatedFat 15.1, Cholesterol 245.3, Sodium 1159.6, Carbohydrate 23.4, Fiber 5.1, Sugar 5.7, Protein 19.4
More about "feta phyllo and zucchini pie food"
KOLOKITHOPITA - GREEK ZUCCHINI PIE RECIPE
From eatingeuropean.com
5/5 (4)Total Time 2 hrsCategory Casserole, DinnerCalories 324 per serving
- Heat up one tablespoon of olive oil in a skillet, add chopped onions and cook for about 3-4 minutes until translucent; cool it down;
ZUCCHINI & FETA PIE (KOLOKITHOPITA) TO FEED A CROWD
From dimitrasdishes.com
ZUCCHINI AND FETA CHEESE PIE …
From vickisgreekrecipes.com
GREEK ZUCCHINI AND FETA PIE – KOLOKITHOPITA - OLIVE …
From olivetomato.com
KOLOKITHOPITA (GREEK ZUCCHINI PIE) - CLOSET COOKING
From closetcooking.com
HEALTHY ZUCCHINI SPINACH PHYLLO BITES - FIFTEEN …
From fifteenspatulas.com
SPANAKOPITA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ZUCCHINI PIE | SAVEUR
From saveur.com
5-INGREDIENT VEGAN PHYLLO PIE - ZUCKER&JAGDWURST
From zuckerjagdwurst.com
GREEK FETA CHEESE PIE (TIROPITA) WITH PHYLLO - VICKI'S GREEK RECIPES
From vickisgreekrecipes.com
EASY ZUCCHINI FETA PIE - HUNGRY HAPPENS
From hungryhappens.net
ZUCCHINI PATTIES WITH FETA RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
ASTRAY RECIPES: FETA PHYLLO AND ZUCCHINI PIE (MF)
From astray.com
CARAMELIZED ZUCCHINI PHYLLO PIE | KITCHN
From thekitchn.com
FETA PHYLLO AND ZUCCHINI PIE – RECIPES NETWORK
From recipenet.org
25+ SUPER SIMPLE PHYLLO DOUGH RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
PHYLLO-WRAPPED BAKED FETA WITH HONEY - THE MEDITERRANEAN DISH
From themediterraneandish.com
GREEK NO CRUST ZUCCHINI PIE - KOLOKITHOPITA - THE GREEK FOODIE
From thegreekfoodie.com
FETA PHYLLO AND ZUCCHINI PIE (MF) - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love