It’s on again. Mid January in Melbourne brings soaring temperatures, and for those fortunate souls on holiday, lazy days inside watching the Australian Open tennis (one ball game I can tolerate) or reading a pile of novels. AND, of course, zucchini! When the pile of green zeppelin starts to stare me down, I force myself off the couch and into the kitchen, looking for more novel ways to cook this bountiful vegetable. Small zucchini pies, or Kolokythopitakia, are a tasty useful alternative to the more common place Spanakopita ( Spinach and Fetta pie). The recipe is also a good way to use around 7 zucchini. Light and nutritious, they go well with salads. I stashed two in the freezer for next week’s heat wave. My recipe uses kefalograviera cheese, a nice change from fetta, and one I recommend you try in this recipe. You can use the remaining kefalograviera to make saganaki.
Kolokythopitakia (Small Zucchini pies). This recipe makes four small pies of around 12 cm/ 5 inch diameter.
- 700 g zucchini
- 8 sheets filo ( fillo/phyllo) pastry ( I always seem to have this quantity left over in the fridge after making a big family pie)
- 1 cup grated kefalograviera cheese
- 1 cup mixed fresh herbs, finely chopped ( eg dill, mint, parsley)
- 6 spring onions, finely sliced including most of the green
- 3 eggs, lightly beaten
- salt, pepper
- butter or olive oil for brushing the filo leaves
- sesame seeds
Preheat oven to 180c
- Grate the zucchini with a box grater or the largest hole of a food processor grating disc. Place in a colander, lightly salt and toss through. Cover the mixture with a small plate, weight with something heavy, then place in the sink or over a bowl to drain. After 30 minutes or so, squeeze out as much liquid as possible and add the zucchini to a large mixing bowl.
- Grate the kefalograviera on a large grater. Add it to the zucchini along with the chopped herbs, the chopped spring onion, and eggs. Mix well.
- Lay the 8 sheets of filo pastry on the bench and halve them. You want 16 pieces in all which will be shaped about 27 cm X 21 cms, almost a square shape. Stack them up and cover with a damp tea towel, especially if the day is hot and dry as they become brittle and tear easily.
- The pies need four filo sheets each and will be used for the base and the top. Using small pie tins with removable bases, radius 12 cm and height 3 cm, paint the insides with melted butter or oil. Lay one filo pastry sheet into the tin, centering the sheet so that the extra pastry hangs evenly around the outside. Paint this sheet with butter or oil then continue with 3 more sheets, making sure that you place the sheets in such a way so that the overhang lands in a different corner with each sheet.
- Repeat with remaining tins.
- Fill each pastry lined pie tin with the filling. Then bring the hanging pastry leaves over the pie filling, one corner at a time and paint each pastry sheet with melted butter or oil as you go. When complete, sprinkle with sesame seeds.
- Bake for 20 minutes at 180c. Leave for a few minutes before turning out.
- Serve with salads.
A few of my previous zucchini posts:
- Zucchini Bhaji
- Spaghetti with Zucchini, Prawns and Mint
- Moist chocolate and zucchini cake
- Mafaldine with zucchini and saffron cream
- Zucchini Parmigiana
- Son in law zucchini pickle