10 hours ago
Tuesday, May 31, 2011
I love Spanokopita, a traditional Greek spinach pie made with phyllo dough, spinach, onions, dill and feta cheese. But I am too lazy to layer sheets of phyllo in wet towels and brushing them with butter so they don't dry out.
Zucchini were on sale for .79 lb and I couldn't resist buying a bunch. I figure I would make some zucchini recipes this week. Kolokithopita is similar to Greek spinach pie, only it uses zucchini (courgettes for you Aussies and Brits) instead of the spinach.
When your zucchini is falling off the vine at the end of the summer, think about making this instead of a greasy zucchini bread! It was delicious!
Instead of using phyllo dough, I have adapted this recipe using what else? Frozen puff pastry sheets. I know, it's not the traditional Greek way, but it tasted wonderful.
Greek Zucchini Pie (Kolokithopita): (adapted from Closet Cooking)
1 sheet of defrosted frozen puff pastry
3 cups of zucchini, shredded, squeezed and drained (leave skins on)
1/2 cup of crumbled feta cheese
1 cup of shredded mozzarella cheese
handful of fresh mint leaves, chopped
tbsp of fresh dill
1 small onion, minced
handful of green onions (scallions), chopped
3 eggs, lightly beaten
Start by grating your zucchini and squeezing the moisture out by wrapping the grated zucchini in a dish towel.
Roll out the puff pastry to fit in a square or rectangle tart pan with removable bottom (you can use a round pan, no rules).
Mix all the ingredients together in a bowl and season with salt & pepper.
Pour filling into the prepared pan and fold over the edges of the pastry a bit.
Brush the edges with some egg wash and bake on a baking sheet for 35 minutes at 400F.
Let cool before removing the tart pan and serve warm or at room temperature.
These can be cut up into little squares and served as appetizers or eaten as a main dish with salad.
and in case you are wondering, yes, this is a Tuesday, and yes, this is a tart.