Kolokithopita (greek zucchini pie)

A very typical Greek recipe that is consumed both hot and cold. Easy to make, it only needs to be made with phyllo dough, something easy nowadays in large surpermarkets.

INGREDIENTS (4 people):

• 1 kilogram (2.2 pounds) of zucchini
• 1 large spring onion
• 150 grams (5.3 oz) of feta cheese
• 3 eggs
• 12 phyllo dough sheets
• Mixture of "Greek" herbs: dill, parsley, oregano, parsley ... (one tablespoon)
• Salt
• Pepper
• Extra virgin olive oil

First of all, if you have bought frozen phyllo pasta, it is best to defrost it overnight. Remember that in contact with air it dries very easily, so it should always be kept covered with a cloth or in the same container where it was sold.

We grate the zucchini (without peeling it) and mix it in a bowl with the crumbled feta cheese, the chopped spring onion, the eggs, the aromatic herbs, a pinch of ground black pepper and another of salt (remember that feta cheese is very salty, so be cautious ). We reserve it.

We paint the bottom of a deep baking tray with olive oil. Place a sheet of phyllo pastry on top. We paint the edge blade in turn. We place another sheet on top and so on until we complete a total of 6.

On the sixth sheet of phyllo pastry we pour the mixture that we have made of zucchini and feta, among other ingredients.

We paint a new sheet of phyllo pastry with olive oil and place it on top. Again another brushing of olive oil and a new layer. So on until we put another 6 layers of filo dough.

We preheat the oven to 180 degrees. We introduce the pie and leave until the top is golden, which usually happens after 40 minutes or so.

Note: it is important that we press the grated zucchini before adding the eggs to remove excess water.

As said, it can be eaten hot, warm, or even cold, it's good anyway.