Kolokythopita

Kolokythopita almiri, a classic Greek zucchini, feta and herb pie. The filling is light and savory and if you like spanakopita you’re sure to love this, too. My family isn’t big on zucchini but when it’s prepared like this, no one can get enough!

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#RECIPE:
1 lb (450g) grated zucchini (2 average-sized zucchini)
1 tablespoon olive oil
8 oz (225g) feta
1/2 cup chopped dill
1/4 cup chopped mint
1/4 cup bulgur
salt and pepper
1 egg
15-20 sheets phyllo
1/2 cup olive oil
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Sauté the grated zucchini with 1 tbsp olive oil and a pinch of salt over medium high heat until dry. Remove from heat and let cool slightly.
Combine zucchini with feta, herbs, bulgur, salt and pepper. Taste at this point and adjust seasoning, then stir in the egg.
Lay out a sheet of phyllo and brush with olive oil. Top with another sheet and brush with oil. Repeat process, using a total of 8-10 sheets. Lay in a 9x13 inch greased baking dish. (The phyllo will come up the sides, but that’s okay.) Add the filling and spread evenly to a thin layer. Brush 6-8 sheets of phyllo in the same way as before, then lay on top of the filling. Use your brush to tuck in the sides of the phyllo (you can be messy about it! Just stamp down those sides, no need to try and be neat!). Score top layer into 12 pieces.
Bake in a 375F (190C) oven till golden, 50-60 minutes.