Zucchini Pie (Kolokithai Pita)
This open rustic pie is similar to a galette: the more rustic it looks the better.
Ingredients 11
4 zucchini, large, grated
1 small handful parsley, mint, and dill, finely chopped
250 g feta, crumbled
4 eggs
1⁄2 tsp nutmeg
olive oil, for brushing, mixing dough, and greasing tray
For The Filo
250 g plain flour (all-purpose flour)
1⁄2 tsp salt
30 ml olive oil
1⁄2 tbsp white wine vinegar
125 ml water, lukewarm
cornflour (corn starch), for dusting
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Method 11
Cut off the ends of the – there is no need to peel them – and grate into a large colander. Let sit.
To Make The Filo
To make the filo dough, place the in a bowl with the . Make a well in the centre and pour in the and . (The vinegar here helps with the flakiness of the pastry.) Start mixing, either with a spoon or your hands, adding until it resembles a soft dough. You will need about 125 ml (8 1/2 fl oz/1 cup) water, more or less.
Tip the dough onto a and knead lightly until it is smooth, then place back in the bowl and cover with a tea towel (dish towel). Allow it to rest for an hour while you make the filling.
Preheat the oven to 180°C (350°F).
Squeeze out any liquid that remains in the and place in a bowl. Add the chopped , crumbled , and , mixing well with a wooden spoon. Season with and black pepper and add the .
Transfer the filo dough to a surface that has been dusted with cornflour. Divide the dough into 3 balls.
Brush a 32 cm (12 3⁄4 in) round baking tray with olive oil
Take one ball of dough and roll out into a dinner plate–sized round. Brush with some olive oil and set aside. Roll out another piece of dough to the same size and place on the oiled piece, then brush with oil. Repeat with another piece of dough. You will have three sheets that have been oiled in between.
Lay the oiled pastry onto the round baking tray. Spoon the filling into the middle of the dough, leaving a large border.
Fold the edges of the dough over part of the filling, crimping as you go around. Brush the edges with a little olive oil and bake for about 30 minutes or until the dough is golden and the filling is firm.
Serve at room temperature.
