Meet Zucchini Phyllo Pie, Spanakopita's cousin

Revised video to correct audio issues from 1st. upload.
You've probably tried Spanakopita, Greek spinach and feta phyllo pie. But have you ever tried Kolokithopita - zucchini phyllo pie with this fun and unique folding technique for an uber crisp appetizer that is sure to make your holiday table. The combination of grated zucchini, loads of fresh herbs, ricotta feta, all wrapped in a beautiful crisp phyllo parcel is a must try. FULL RECIPE BELOW

Kolokithopita - Zucchini Phyllo Pie:

6 Phyllo sheets
Olive oil for drizzling

Filling:
1 Tbsp. olive oil (15 ml)
1 leek, white part only, thinly sliced
2 green onions, sliced
¼ bunch dill, chopped
1 medium zucchini, coarsely grated
Grated zest of 1 Lemon
Fresh Mint – small handful chopped

1 egg
100 gm feta
50 gm goat cheese or ricotta


Heat olive oil in a medium frying pan over medium setting. Cook leeks to soften, about 4-5 minutes and add the green onions. Continue to cook over medium heat for 2 more minutes. Add grated zucchini to soften and release most of the moisture, and reduce by half, about 4 minutes. Add the chopped dill, mint and lemon zest. Remove from heat and cool.

In a medium bowl, crumble the feta and add ricotta . Add the egg and stir to blend. Add the cooled zucchini mixture. Season with freshly cracked black pepper.

Preheat oven to 350 degrees.

Prepare a baking sheet , lined with parchment paper.

Working with on sheet of phyllo at a time lay, horizontally on your board. Drizzle with olive oil. Starting with the middle of the top side pull it down toward the centre creating a ruffle. Repeat with middle of bottom pushing it upwards to the centre in same way, creating a bow tie effect. Follow the same motion for the right side and left side .

Place 2 heaping tablespoons of mixture in the centre of phyllo where all the ruffles meet. Pull one of the corners of phyllo into centre covering the filling. Drizzle with olive oil. Repeat with the remaining corners, drizzling or brushing lightly with olive oil each time.

Turn the parcel over and lay onto parchment paper, facing the ruffled edge up. Brush very lightly with more oil. Wetting your fingers sprinkle some water onto each bundle, to prevent drying.

Repeat with 5 more sheets.

Bake at 350 degrees for 20-22 minutes or until golden brown and crisp.

Makes 6 appetizers

#spanakopita #phyllo #spinachpie