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Zucchini Pie (Kolokithopita)




Source of Recipe


Based on newspaper recipe and my Greek herb favorites


Recipe Introduction


2005 Blue ribbon (Vegetarian) and sectional winner
Appearance: 7/8; Texture: 8/8; Filling: 8/8; Flavor: 16/16


Recipe Link: http://www.picturetrail.com/sfx/album/view/2687616

List of Ingredients





1 cup olive oil
2 # zucchini, trimmed & shredded
½ cup short-grain rice
3 T dried mint
1 large onion finely chopped
3 T dried dill
1 bunch scallions sliced
6 T chopped parsley
2 t minced garlic
3 eggs, slightly beaten
1 # crumbled feta cheese
salt, pepper
1 box phyllo dough






Recipe



1. Heat 2 T olive oil in large heavy skillet & add zucchini. Cook over medium heat until soft.
2. Drain. Remove and place in large bowl.
3. Heat 2 more T oil and sauté onions, garlic & scallions until translucent.
4. Remove and toss with zucchini.
5. Add feta cheese, rice, herbs, eggs, ¼ cup oil and salt and pepper; toss well to combine.
6. Lightly brush bottom of 9x13 baking pan with oil.
7. Place half sheets of phyllo in pan spraying each with olive oil Pam, .
8. Spread filling evenly on phyllo.
9. Top with rest of sheets, spraying each with Pam and brushing last with olive oil.
10. Score pie into 12 pieces and bake in preheated 350 oven for 50-60 min. until golden brown.
11. Let stand at room temperature at least 5 minutes before serving. Serves 12+