When Alexander the Great returned to Greece after building Alexandria, he held a round table meeting with his best Greek Chefs and shared that one day they’ll be an Alexandrian girl out there, who will make Spanakopita that’s just as scrumptious as the Greeks’, and that she’ll want to share her recipe with the whole world! 🤩🇬🇷🌍
I’ve said this many times here before: I’m made in Alexandria, finished in America; but when it comes to food, I’m every nationality on planet earth! 🇪🇬🌍🇺🇸
I bought some fresh spinach from the farmer’s market to make Spanakopita and the next day I received two giant home-grown zucchinis as a gift. So, I decided to use them in the pie instead and saved the spinach for salad. The Greek name for the Zucchini Pie is “Kolokithopita”. It was so flaky and delicious, and my family loved it!!
Get this list of ingredients ready:
Greek Zucchini & Cheese Phyllo Pie:
• 3 cups shredded zucchini
• 1 ½ cup crumbled feta cheese
• 1 ¼ cup shredded mozzarella cheese
• 2 eggs
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 1 teaspoon onion powder
• Salt & Pepper to taste
• 6 @fillofactory phyllo dough sheets
• 6 tablespoons melted butter
Let’s make a Greek Zucchini Phyllo Pie:
🥒 First, shred the zucchini, put it in a colander, and place it over a deep bowl. Sprinkle it with a little salt and set it aside for 20 minutes; then give it a good squeeze by hand to get rid of as much excess water as possible.
🥒 Transfer it to a mixing bowl, add the chopped dill, chives, parsley, crumbled feta, shredded mozzarella, beaten eggs, salt, pepper, onion powder, and give it a good mix.
🥒 Grease the bottom and sides of a pie baking dish and start arranging the phyllo sheets clockwise around the dish, as shown in the video, leaving at least 2 inches of phyllo dough overhanging around the entire pan and brushing the phyllo sheets with melted butter as you go.
🥒 Transfer the filling to the pan and flatten the surface with the back of a fork or spatula. If you have any leftover zucchini, cut it into very thin slices, arrange it on top of the filling, and brush it with butter.
🥒 Gently fold phyllo overhang over sliced zucchini and press down until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange them on top.
🥒 For decoration, take on whole sheet of phyllo and scrunch it into a ball and trim it with scissors so it looks like a rose. Gently brush the top and phyllo rose with a generous amount of butter and sprinkle some regular and black sesame seeds on top.
🥒 Bake in a 375 preheated oven for 60-65 minutes, or until pie is golden in color. Let it sit for 15 minutes before slicing it.
Bon Appétit 💚
Bon Appétit 💖
MADE WITH LOVE!