Zucchini Pie (Kolokithopita) 8.000

Deb Lindsey for The Washington Post

Aug 3, 2016

Moist and fragrant with mint and dill on the inside, crispy phyllo on the outside, this pie is a great choice for picnics and potlucks, served warm, cold or at room temperature.

Make Ahead: The pie can be assembled, wrapped well and frozen for up to 1 month. It can be baked straight from the freezer (unwrapped); plan on about 1 1/2 hours’ oven time. To crisp up refrigerated leftovers, reheat in a 300-degree oven for 15 to 20 minutes.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 6 to 7 medium zucchini (about 2 pounds total), grated
  • Kosher or fine sea salt
  • Extra-virgin olive oil
  • 1 medium onion, grated
  • 5 ounces crumbled feta cheese
  • 1/2 cup whole-milk ricotta cheese
  • 3 large eggs
  • 1/2 cup finely chopped fresh dill
  • 2 tablespoons dried mint
  • Freshly ground black pepper
  • One 8-ounce package phyllo dough (at least 14 sheets)
  • Water, for sprinkling

Directions

Place the grated zucchini in a colander and set it in the sink. Salt the vegetable well and toss; let it sit while you prepare the other ingredients.

Heat a little oil in a small skillet over medium heat. Once the oil shimmers, stir in the onion. Cook for about 10 minutes, stirring, until some of it has browned on the edges. Transfer to a mixing bowl to cool.

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with oil.

Add the feta and ricotta cheeses, eggs, dill and dried mint to the onion, then a good pinch each of salt and pepper. Stir to incorporate.

Press down on the draining zucchini to extract as much moisture as possible, then fold the zucchini into the onion mixture.

As you work with the phyllo, brush each sheet lightly with oil. Drape 1 phyllo sheet over each side (4 total) of the baking dish, making sure there’s a good bit of overhang; the center of the baking dish will not be covered. Next, layer 5 oiled sheets in the center of the baking dish, letting them drape over the edges.

Add the filling, spreading it evenly to the corners. Layer 5 more oiled sheets on top of the filling. Trim the excess from those top 5 sheets, then fold in the draped-over sheets, brushing them with more oil as needed to make them lie flat. Use a sharp knife to score the top few layers of phyllo according to the desired number of servings. Sprinkle the surface of the phyllo with a little water.

Bake (middle rack) for 45 minutes to 1 hour or until the phyllo is a deep golden brown. Let the pie rest for at least 20 minutes before serving; serve warm, at room temperature or chilled.

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Recipe Source

Adapted from “Cooking With Loula: Greek Recipes From My Family to Yours,” by Alexandra Stratou (Artisan, 2016).

Tested by Anne Midgette.

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