Published in the TML Magazine Issue 10, 2020
KOLOKITHOPITA – CRUSTLESS ZUCCHINI PIE
By Maria Zaloni
@healthytasteland
Ingredients
For the pie:
- 1300 g zucchini
- 160 g carrots
- 550 g leeks
- 2-3 tbsp olive oil
- 3 tbsp parsley, chopped
- 3 tbsp dill, chopped
- 1 tbsp mint, chopped
- 2 eggs
- 400 g Feta crumbles
- 120 g semolina, fine
- 170 g milk
- Salt and pepper (to taste)
- 1⁄4 tsp nutmeg
FOR THE DISH:
- 1 tsp olive oil
- 1 tbsp ground oat flakes (or dry breadcrumbs)
- 1 tbsp kefalotyri cheese (optional)
Instructions
- Peel off the carrots. Grate the zucchini and the carrots with the large holes of a box grater. Chop the leeks.
- Mix the zucchini with 1⁄2 teaspoon salt. Place them into a strainer and let them strain for about 1 hour.
- Meanwhile, place a non stick pan over medium heat. Add the olive oil and sauté the chopped leeks for about 10’ minutes.
- After 1 hour, squeeze the zucchini to remove the extra water and transfer to a large bowl.
- Add the leeks and all the remaining ingredients for the pie into the bowl, except the eggs.
- Taste the mixture and season with some extra salt if needed.
- Add the eggs into the bowl and mix to combine.
- Grease a 32x22cm oval pyrex dish with 1 teaspoon olive oil and sprinkle with 1 tablespoon ground oat flakes. Then, spread the mixture evenly into the dish.
- If using, season with 1 tablespoon kefalotyri cheese and bake in a preheated oven at 200°C for about 1 hour and 15’ minutes until the vegetables soften and the pie gets golden brown.
Tips:
- Depending on the size of the pyrex dish the baking time may vary.
- If the surface of the pie starts to get golden brown, but the vegetables need more time to soften you can cover with aluminium foil.
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