GREEK ZUCCHINI AND HERB PIE
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 3h
Yield One 10- inch pie, serving eight to ten
Number Of Ingredients 11
Steps:
- Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously, and let drain for 1 hour, pressing down on it occasionally to squeeze out liquid. After an hour, take up handfuls and squeeze out moisture (or wrap in a kitchen towel and twist the towel to squeeze out the moisture). Place in a bowl.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, then add the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.
- Preheat the oven to 350 degrees. Oil a 10-inch pie or cake pan. If using phyllo, line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the zucchini mixture. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining five pieces on top, brushing each piece with olive oil. Stuff the edges into the sides of the pan. If using the olive oil pastry, divide the dough into two equal pieces. Roll out the first ball to a circle 2 inches wider than the pan. Line the pan with the pastry, and brush with olive oil. Top with the filling. Roll out the remaining dough. Place over the filling. Press the edges of the top and bottom layers of dough together, and pinch to form an attractive lip around the edge.
- Make a few slashes in the top crust so that steam can escape as the pie bakes. Score in a few places with the tip of a knife, and brush with olive oil. Bake 50 to 60 minutes, until the pastry is golden brown. Remove from the heat, and allow to cool 15 to 30 minutes or to room temperature. Slice in wedges and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
GREEKED ZUCCHINI
A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
Provided by BBLUELINE
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
- Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.4 g, Cholesterol 14 mg, Fat 11.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 792 mg, Sugar 2.8 g
GREEK ZUCCHINI, FETA & MEAT PIE
Say hello to flaky and meaty with this Greek Zucchini, Feta & Meat Pie recipe. You'll love the crispiness of the phyllo dough and the kick of basil and tomato feta cheese, making this a meat pie to remember.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place zucchini in colander over bowl. Sprinkle zucchini with salt; let stand 30 min. to drain. Wrap zucchini in clean kitchen towel; use to squeeze remaining liquid from zucchini. Place zucchini in medium bowl.
- Heat oven to 400°F. Brown meat; drain. Add to zucchini along with the cheese, eggs, milk and bread crumbs; mix well.
- Place 1 phyllo sheet on clean work surface; brush lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in 9-inch round pan sprayed with cooking spray, letting ends of dough extend over side of pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan.
- Spread zucchini mixture onto bottom of crust; cover with remaining phyllo sheets. Fold ends of phyllo dough over top of pie; brush with remaining butter.
- Bake 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into wedges to serve.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 870 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 17 g
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TRADITIONAL ZUCCHINI PIE RECIPE WITH FETA CHEESE (GREEK
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4.9/5 (655)Estimated Reading Time 6 minsCategory SidesTotal Time 2 hrs
- 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.
GREEK NO CRUST ZUCCHINI PIE - KOLOKITHOPITA
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4.9/5 (14)Category Main CourseCuisine GreekCalories 344 per serving
- Grate the zucchini.Place it in a colander and sprinkle a teaspoon of salt, mix it and let it sit for half an hour. Then, press it down with your palm to remove as much liquid as possible.Chop the mint, scallions and grate the cheese. Crumble the feta.
- Measure three cups of grated zucchini and put them in a bowl. Add the chopped herbs and scallions.Add all the grated cheese, 4 eggs, one cup olive oil, one teaspoon baking powder, two cups of flour, and one teaspoon of baking powder to the zucchini bowl. Mix well and pour the thick mixture into a lightly oiled baking pan.
- Bake the zucchini pie in a preheated oven at 350°F oven for about 60-65 minutes, until it is golden on top.
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Reviews 6Servings 4Cuisine Greek, MediterraneanEstimated Reading Time 6 mins
- Grate or spiralize the zucchini and set it in a colander. Sprinkle salt, toss well and set aside for 20 minutes.
- Wrap ¼ of the grated or spiralized zucchini in a kitchen towel. Squeeze and twist well to extract all liquid. Add it into a large bowl. Repeat with the remaining zucchini.
- Whisk together the onions, shallots, eggs, olive oil, cheeses, basil (or dill) and mint. Season according to taste. You may skip extra salt unless you like it extra salty. Toss well.
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