MCFC CSA 2015: Meatless Monday recipe -Zucchini Feta Pie 

  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.


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