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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 pieÂ 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!