Kolokithopita (Greek Zucchini Pie)

The zucchini phyllo pie turned out great! The phyllo ended up nice and golden brown, light
and crispy and good. The herbed zucchini and feta filling worked really well in pie form and it was nice and tasty. 

Kolokithopita (Greek Zucchini Pie)

ingredients

• 2 pounds zucchini (grated and squeezed and drained)
• 1 cup feta cheese (crumbled)
• 1/2 cup herbs (such as dill, mint, parsley, chopped)
• 1 bunch green onions (sliced)
• 3 eggs (lightly beaten)
• salt and pepper to taste
• 1/4 cup olive oil
• 12 sheets phyllo dough (thawed over night in the fridge)

directions

1. Mix the zucchini, feta, herbs, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of a 13x8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers.
4. Place the zucchini mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the zucchini filling. Repeat until you have 6 layers.
6. Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.

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