Kolokithopita — Zucchini and Feta Pie

Grate the zucchini and place it in a colander. Sprinkle with a generous pinch of salt and let it sit for 15 minutes to drain excess water. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.

Finely chop the onion, dill, and mint. In a large bowl, combine the drained zucchini, crumbled feta cheese, chopped onion, dill, mint, and eggs. Season with black pepper. Mix well.

Preheat your oven to 180°C. Lightly grease a 25x35 cm baking dish with Greek Extra Virgin Olive Oil.

Lay one sheet of phyllo pastry in the baking dish, letting the excess hang over the sides. Brush lightly with olive oil. Repeat with 3-4 more sheets, brushing each with oil, to create the bottom crust.

Spread the zucchini and feta filling evenly over the phyllo base.

Cover the filling with another 4-5 sheets of phyllo, brushing each sheet with olive oil. Fold the overhanging phyllo edges inwards to create a neat border.

Brush the top layer generously with olive oil. Score the top layer of phyllo into serving portions with a sharp knife, but do not cut all the way through the filling.

Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

Remove from the oven and let it cool for 10 minutes before cutting and serving. Enjoy your Kolokithopita!