Zucchini Fillo Pie
Servings
6-8
servingsPrep time
2
hoursCooking time
50
minutesA fillo pie that hails from northern Greece. What's different about this pie, is the copious use of yogurt. Diane Kochilas made this part of episode 205 in Season Two of My Greek Table. Tangy, sweet, creamy. Choose which - This pie is all that. And healthy. Simple ingredients, easy to follow directions and a video to watch. It may become your go to recipe for the weekend, to eat all week- should it last that long.
Ingredients
- 1 lb Fillo Factory Fillo Dough (#4 or Horatiko Country Style)
- 4 lbs grated zucchini
- 1/2 cup EVOO
- 1 cup Greek yogurt
- grated Kefalotyri cheese
- crumbled
feta
- 3 beaten
large eggs
- 1 cup chopped
fresh mint
salt & pepper to taste
Directions
- Trim off the stem and root ends of the zucchini. Wash and pat dry. Grate the zucchini along the coarse side of a hand-held grater or in a food processor with the grating attachment. Line a colander with cheesecloth. Place the zucchini in the lined colander, toss with 2 teaspoons of salt, place a plate and a weight on top and leave the grated zucchini to drain in the sink for 2 hours.
- Pull up the ends of the cheesecloth then squeeze and wring the zucchini to get out all the excess moisture. Transfer the drained zucchini into in a clean bowl.
- Add the olive oil, yogurt, cheeses, eggs, trahana, rice or bulgur, pepper, and mint to the zucchini and mix well with a fork. Taste and adjust seasoning with salt, as needed.
- Brush a 13 X 9 X 2-inch / 33 X 23 X 5-cm baking pan baking pan with olive oil and place 8 sheets of phyllo on the bottom, brushing each with olive oil as you layer them. Spread the filling over the top phyllo evenly and cover with an additional 6 sheets, brushing each of them with olive oil. Press down gently. If there is overhang, pinch the excess edges together and roll in to form a rim. Score into rectangular serving pieces and bake as above, at 350F/180C, for about 50 minutes, or until the phyllo is golden.
