Kolokithopita (Greek Zucchini Pie)

Name: Kolokithopita (Greek Zucchini Pie)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
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)

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Prep Time: 60

Cook Time: 60

Total: 120

Servings: 6

Ingredients

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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 taste1/4 cup olive oil12 sheets phyllo dough (thawed over night in the fridge)

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Instructions

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Step 1

Mix the zucchini, feta, herbs, green onions, eggs, salt and pepper in a large bowl.

Step 2

Brush the bottom of a 13×8 inch baking pan with olive oil.

Step 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.

Step 4

Place the zucchini mixture on top of the phyllo dough.

Step 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.

Step 6

Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.

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