• 1 large zucchini grated
  • 3 Tbsp sugar
  • 1/2 cup melted butter
  • 5 eggs

Prepare phyllo.  Put grated zucchini in collander and sprinkle with salt.  Allow it to sit and drain for about 20 minutes.  In a bowl, combine the drained zucchini, eggs, sugar, and melted butter.  After the first five layers of phyllo are down, pour in the filling and continue with the remaining 4 layers.  cut a slit in the top because this will generate a lot of steam during baking and the top layer of the pita will balloon. Bake about 1 hour until gold brown on top and bottom.


Another Kolokithopita:

  • 1 butternut squash, pealed, cut into chunks
  • 500g badgos or feta crumbled
  • olive oil and salt

coat the squash chunks with olive oil and roast in the oven for about  1 hour until soft.  When done, place in a bowl and mash.  After first 5 layers of phyllo are down, spread squash and sprinkle cheese on top.  Finish with 4 remaining layers.  Slit top.  Bake for about an hour at 350 deg.


From Andromahi ❤



One thought on “Kolokithopita

  1. Pingback: Phyllo | koukla cooks

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