Kolokithopita, or Greek Zucchini Pie, is perfect comfort food for the end of the Summer. The dish is a simple combination of zucchini, onions, herbs, eggs & feta, wrapped in a flaky phyllo dough, which makes for an awesome, light vegetarian meal.
Shred the zucchini and place it in a colander for about an hour;
Heat up one tablespoon of olive oil in a skillet, add chopped onions and cook for about 3-4 minutes until translucent; cool it down;
Preheat the oven to 350 F (180C);
Chop parsley, dill, and mint;
In a bowl combine feta and eggs, season with salt & pepper;
Squeezing extra excess of water out, place zucchini in a large bowl; add onions, herbs and eggs/feta mixture;
Brush the bottom of baking dish (13 x 9 inches) with olive oil; place the first layer of phyllo dough and brush with olive oil; continue until you have 6 layers;
Pour the zucchini filling into the baking dish;
Cover with a sheet of phyllo dough and brush with olive oil; continue until you have 6 layers of phyllo dough;
Fold over the flaps of the dough, and brush the entire top with olive oil;
Using a knife make few wholes in the dough;
Bake in the center of the oven for an hour or until the crust is crisp and golden brown.
Cut into squares and serve warm.
Notes
The recipe calls for half a teaspoon of salt as feta is salty. If you want, you may skip the salt altogether;