Kolokithopita (Greek Zucchini Pie)

Yesterday I had the opportunity to head down to the Taste of the Danforth Greek food event here in Toronto and I had a good time. There was a lot of tasty Greek food and I took a bunch of photos which can be found in my Taste of the Danforth flickr gallery if you are interested. All of the great Greek food just whet my appetite and I wanted more. While I was eating the fresh zucchini salad the other day, I thought that it would make a great filling for a phyllo pie like a spanakopita. For the recipe I pretty much just took the zucchini salads recipe and added some eggs as a binder, wrapped it in phyllo dough and baked it until it was golden brown. The zucchini phyllo pie turned out great! The phyllo ended up nice and golden brown, light and crispy and good. The herbed zucchini and feta filling worked really well in pie form and it was nice and tasty. I liked the combination of the fresh dill, mint and parsley which added a ton of flavour and a sense of freshness to the pie. I have really been enjoying these savoury phyllo pies and I can't wait to try some new ones.

Kolokithopita (Greek Zucchini Pie)

(makes 6+ servings)
Printable Recipe

Ingredients:
2 pounds zucchini (grated and squeezed and drained)
1 cup feta cheese (crumbled)
1/2 cup herbs (such as dill, mint, parsley, chopped)
1 bunch green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
12 sheets phyllo dough (thawed over night in the fridge)

Directions:
1. Mix the zucchini, feta, herbs, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of a 13x8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers.
4. Place the zucchini mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the zucchini filling. Repeat until you have 6 layers.
6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.

Similar Recipes:
Greek Style Zucchini Salad
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
Spanakopita (Greek Spinach Pie)
Agginaropita (Greek Artichoke Pie)
Greek Style Zucchini Fritters
Zucchini and Feta Ricotta Tart
Kolokythokeftedes (Zucchini and Feta Balls)
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart