KOLOKITHOPITA – CRUSTLESS ZUCCHINI PIE

By Maria Zaloni

@healthytasteland

Published in the TML Magazine Issue 10, 2020

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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