* Exported from MasterCook *
Epirus Zucchini Pie - Greek
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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5 pounds zucchini
1 tablespoon salt
3/4 pound Greek feta cheese -- crumbled
4 large eggs
3/4 cup milk
1/2 cup fine semolina flour
3/4 cup extra-virgin olive oil
salt and freshly ground white pepper -- to taste
1 package commercial phyllo dough sheets -- at room temperature, or basic phyllo or Epirote phyllo
Grate the zucchini coarsely. Place in a colander and toss with the salt. Let stand for 30 minutes, then wring with your hands a little at a time to rid it of excess liquid.
Combine the feta, eggs, milk, semolina, and 1/3 cup of the olive oil in a large bowl. Mix in the zucchini and stir to combine. Season with pepper, taste, and add more salt if needed.
Preheat the oven to 400F.
Lightly oil an 18-inch round baking pan or pizza pan that is 2-inches deep. Place 3 sheets [about 22 inches in diameter or pieced together] of phyllo in an oiled 18-inch round pan, brush with some of the olive oil. Repeat the next 2 layers (using 9 sheets to make 3 layers) of phyllo. Spread the filling over the phyllo. Cover with another 3 sheets of phyllo, brushing the top with a little more olive oil. Cut a final three layers into an 18-inch circle and fit snugly inside the pan without hanging over the sides. Brush with the remaining olive oil. Gently bring all the edges over the top sheet so that they form a kind of collar around the pan. Brush the top with olive oil. Score the pie vertically then diagonally to make 3-inch serving pieces. Sprinkle with a little water (by dipping your hand in a bowl and spritzing the top of the pie with your fingers). Bake until golden, about 50 minutes. Remove from the oven, let cool, and serve at room temperature.
Note: you may reduce the ingredients by half and bake the pie in a 9-inch or 10-inch baking pan.
This pie was made with commercial phyllo using 3 to 4 sheets of commercial phyllo for each sheet of homemade basic or Epirote phyllo. Use commercial phyllo at room temperature, and keep covered with a kitchen towel to prevent drying.
Makes one 18-inch pie, 12 to 15 servings
AuthorNote: I watched my friend Elia's mother Kyra Dimitra, to learn how to make this particular pie. the filling is rich, soft and satisfying, and the pie just one of dozens, probably hundreds, that call for zucchini. Here, semolina flour is used to help absorb the moisture from the zucchini.
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 18-inch pie"
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Per Serving (excluding unknown items): 243 Calories; 19g Fat (69.3% calories from fat); 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 766mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
NOTES : Borek or Kolokythopita
Nutr. Assoc. : 0 0 0 0 0 1354 0 0 0
