Zucchini Pie – Kolokithopita

Have you tried this zucchini recipe?

(*) For a deep gratin dish of about 30x20cm, enough for about six people.

Heat the oil in a saucepan, add the spring onions and saute for five min until soft. Add the long grain rice and saute for one minute, stirring continuously. Pour in the hot clear soup and make the long grain rice about fifteen min, until the long grain rice has absorbed the liquid but still has bite. Remove the saucepan from the heat and fold in the zucchini. Cool.

Later add the parsley, mint and eggs. Crumble the cheese into the mixture, season everything together with salt and freshly ground pepper to taste and mix well.

Preheat the stove to 190 °C.

Melt the butter, grease the mold with butter. Cut the pastry sheets in half widthwise. Use one pastry sheet to line the gratin dish. Fold the edges over the sides of the gratin dish. Cover the remaining pastry sheets with a wet dishcloth. Brush the pastry sheet in the dish with butter. Do the same with half of the pastry sheets.

Spread the zucchini mixture evenly on the dough. Later, cover with the remaining dough sheets, brushing each with butter and pressing the edges of the dough together. Pre-cut the top layers of dough into portion-sized squares with a sharp kitchen knife.

Bake the pie in the oven for about thirty-five minutes until golden brown.

Serve hot, preferably with a green leaf salad.

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