Kolokythopita xwris Filo

Kolokythopita xwris Filo Recipe - Vegetarian Greek Food

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8 |

Vegetarian diet

Introduction

Kolokythopita xwris Filo is a traditional Greek dish that translates to "zucchini pie without phyllo dough." This savory pie is made with grated zucchini, feta cheese, and a mixture of milk, yogurt, and eggs. It is a delicious and satisfying dish that can be enjoyed as a main course or as a side dish.

History

Kolokythopita xwris Filo has been a popular dish in Greece for many years. It is often made during the summer months when zucchini is in season and abundant. The recipe has been passed down through generations and is a favorite among Greek families.

Ingredients

8 medium-sized zucchini, grated and strained
1 kg of flour
4 beaten eggs
0.25 kg of feta cheese
1 cup of fresh milk
1 cup of yogurt
1 cup of olive oil
oregano
salt
pepper

How to prepare

In a bowl, combine the milk, yogurt, cheese, and grated zucchini.
Add flour and season with salt, pepper, and oregano. Mix well until a thick batter forms.
Grease a large baking pan with oil.
Using a large baking pan ensures that the pie will be thin and evenly baked. Pour the batter into the pan and drizzle with oil.
Preheat the oven to 180°C and bake until the pie is cooked through and golden brown on top.

Variations

Add chopped fresh herbs such as dill or mint to the batter for extra flavor.
Substitute the feta cheese with another type of cheese such as ricotta or goat cheese.

Cooking Tips & Tricks

Be sure to strain the grated zucchini to remove excess moisture before adding it to the batter. This will prevent the pie from becoming too watery.

- Use a large baking pan to ensure that the pie bakes evenly and has a nice, thin crust.

- Drizzle the top of the pie with olive oil before baking to help it brown and crisp up in the oven.

Serving Suggestions

Kolokythopita xwris Filo can be served hot or cold and pairs well with a fresh Greek salad or tzatziki sauce.

Cooking Techniques

Bake the pie in a preheated oven at 180°C until it is cooked through and golden brown on top.

Ingredient Substitutions

You can substitute the zucchini with grated carrots or potatoes for a different flavor.

Make Ahead Tips

You can prepare the batter ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Serve the pie on a platter garnished with fresh herbs and a drizzle of olive oil.

Pairing Recommendations

Kolokythopita xwris Filo pairs well with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Kolokythopita xwris Filo contains approximately 300 calories.

Carbohydrates

Each serving of Kolokythopita xwris Filo contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kolokythopita xwris Filo contains approximately 15 grams of fats.

Proteins

Each serving of Kolokythopita xwris Filo contains approximately 10 grams of proteins.

Vitamins and minerals

Kolokythopita xwris Filo is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (milk, yogurt, cheese) and eggs.

Summary

Kolokythopita xwris Filo is a nutritious dish that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Kolokythopita xwris Filo is a delicious and nutritious Greek dish that is perfect for any occasion. With its simple ingredients and easy preparation, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Kolokythopita xwris Filo. It was a warm summer day and I was visiting my friend Maria in her quaint village in Greece. Maria was an excellent cook and always had the most delicious traditional Greek dishes prepared for us whenever I came to visit. On this particular day, she invited me into her kitchen to show me how to make Kolokythopita xwris Filo, a savory pie made with zucchini and feta cheese but without the traditional phyllo pastry.

As we gathered the ingredients, Maria began to tell me the story behind this unique recipe. She explained that Kolokythopita xwris Filo was a popular dish in her village, especially during the summer months when zucchinis were in abundance. The recipe had been passed down through generations and each family had their own version of it. Maria's recipe was a family favorite, and she was happy to share it with me.

We started by grating the zucchinis and squeezing out the excess moisture. Maria then mixed the zucchinis with crumbled feta cheese, eggs, fresh herbs, and a touch of nutmeg. The filling smelled divine as it came together, and I couldn't wait to taste the finished pie.

Instead of using phyllo pastry, Maria used a simple mixture of flour, water, and olive oil to create a dough-like consistency. She explained that this was a traditional method used in her village for making pies without the hassle of dealing with phyllo dough. I was intrigued by this unique technique and eager to learn more.

After rolling out the dough and placing the filling inside, Maria expertly folded the edges over to seal in the delicious mixture. She brushed the top of the pie with olive oil and sprinkled it with sesame seeds before popping it into the oven to bake.

As the pie baked, the kitchen filled with the most incredible aroma. The scent of warm zucchinis, tangy feta cheese, and fragrant herbs mingled together to create a mouthwatering scent that made my stomach growl in anticipation.

When the pie was finally ready, Maria pulled it out of the oven and placed it on the table to cool. The golden-brown crust looked crispy and inviting, and I couldn't wait to dig in.

As we sat down to enjoy our meal, Maria shared stories of her childhood and the memories she had of making Kolokythopita xwris Filo with her grandmother. She spoke of lazy summer afternoons spent in the kitchen, learning the art of traditional Greek cooking from the women in her family.

I listened intently, savoring each bite of the delicious pie and feeling grateful for the opportunity to learn from such a talented cook. The flavors of the pie were exquisite - the sweetness of the zucchinis, the saltiness of the feta, and the hint of nutmeg all melded together perfectly to create a dish that was both comforting and satisfying.

As I finished the last bite of my slice, I felt a sense of contentment wash over me. I knew that this recipe for Kolokythopita xwris Filo would become a cherished part of my own culinary repertoire, a link to the past and a reminder of the importance of tradition and family in the kitchen.

And so, armed with Maria's recipe and the memories of that warm summer day in the Greek village, I returned home eager to recreate the magic of Kolokythopita xwris Filo for my own family. I knew that this dish would become a beloved favorite, a taste of Greece that would transport us back to that sunny kitchen filled with laughter, stories, and the aromas of delicious food.