Based on a recipe for Kolokithopita, a Greek zucchini pie, this recipe uses a flaky pastry dough instead of phyllo and is made with local vegetables and feta cheese.
Kolokithopita (Greek Zucchini Pie)Servings: 6
1 large zucchini (grated or chopped small)
1 bunch chard or spinach chopped fine
1 cup feta cheese (crumbled)
1/2 cup herbs (such as dill, mint, parsley, chopped)
1 medium onions (sliced and sautéed )
salt and pepper to taste
1 eggs (lightly beaten with water to coat pastry)
1 Flaky crust dough recipe
Mix the zucchini, chard, feta, herbs, onions, salt and pepper in a large bowl.
Brush the bottom of a 13×8 inch baking pan with olive oil.
Place the zucchini mixture in rolled out dough. Fold over to make a packet. Shape into square or circle. If you have more time, shape into individual packets.
Brush the top of dough with egg wash.
Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.
Serve with large salad. Served with lentils French cooked with local onions and carrots in photos.
Make Flaky pastry with this recipe from love foodies.