Kolokithopita, or Greek Zucchini Pie, is perfect comfort food for the Summer. The dish is a simple combination of zucchini, onions, herbs, eggs and feta, wrapped in a flaky phyllo dough.
Zucchini | Onion | Eggs | Feta Phyllo Dough | Olive Oil | Parsley Dill | Mint | Salt & Pepper
Shred the zucchini and place it in a colander for about an hour. Then cook chopped onions until translucent, and let them cool.
Chop parsley, dill, and mint. Then combine feta and eggs, and season with salt and pepper. Squeeze the excess water out of zucchini, add onions, herbs and feta mixture.
Oil the baking dish, place a layer of phyllo and brush with oil, then continue until you have 6 layers. Add the zucchini filling. Cover with another 6 layers of dough brushed with oil.
Fold over the flaps, and brush the entire top with olive oil. Make a few holes in the dough. Bake until the crust is crisp and golden brown. Cut into squares and serve warm.