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Traditional Kolokithopita

2022-11-15

By Akis Petretzikis

Greek Cuisine

Main Course

3 Easy Ways to Make Kolokithopita: Slow Cooker, Instant Pot, and Air Fryer Methods for a Perfect Zucchini Pie

Slow Cooker Kolokithopita: A Tender, Flaky Zucchini Pie with Minimal Effort

Use the slow cooker to create a tender, flaky crust by layering the phyllo dough and zucchini filling. Set the slow cooker to "Low" for 2-3 hours to cook the pie evenly, allowing the flavors to meld together without drying out the crust. It’s perfect for a no-fuss, hands-off approach!

Instant Pot Kolokithopita: Quick and Juicy Zucchini Pie with a Golden, Flaky Crust

Use the "Saute" function to quickly cook the zucchini filling, letting it release moisture and then seasoning it. Afterward, transfer the mixture to a springform pan, cover it with phyllo dough, and cook on "Pressure Cook" for 10-12 minutes. This method ensures a juicy filling with a golden, flaky crust.

Air Fryer Kolokithopita: Crisp, Golden Zucchini Pie with a Perfect Phyllo Crust

Preheat your air fryer to 350°F. Place the kolokithopita in the air fryer basket, making sure the phyllo dough is lightly brushed with oil. Air fry for 15-18 minutes until the crust is crispy and golden. This method provides a crispier finish without the need for deep frying!

Tips and Suggestions on Kolokithopita

Achieving the Right Phyllo Dough Consistency for Kolokithopita

Kolokithopita, a savory Greek zucchini pie, requires phyllo dough that is thin, yet strong enough to hold the filling. The challenge lies in achieving the right consistency for the dough—thin enough to wrap around the filling without tearing or falling apart. With patience and practice, you'll master the perfect texture for your phyllo dough.

Minimizing Filling Moisture in Kolokithopita

One of the main challenges with Kolokithopita is the moisture released by the zucchini filling during cooking. This can make the pie soggy. To avoid this, salt and drain the zucchini before cooking, and squeeze out excess moisture with a kitchen towel. Additionally, be mindful of overfilling the pie to maintain its ideal texture.

Handling Phyllo Dough with Care

Phyllo dough can be delicate and prone to tearing. The key to successful Kolokithopita is handling the dough carefully. Always keep the phyllo sheets covered with a damp cloth while working, and brush each layer generously with butter to ensure a golden, flaky crust.

Baking Kolokithopita to Golden Perfection

For the perfect Kolokithopita, the pie needs to bake at a high temperature to achieve a crispy, flaky texture. Aim for a temperature of 375-400°F (190-200°C), and monitor the pie closely to prevent burning. The goal is a golden, crispy crust with a perfectly cooked filling.

Perfect Side Dishes for Kolokithopita

Kolokithopita is often served as a main dish, and choosing the right side dishes can complement its rich flavors. Serve it alongside a fresh Greek salad, roasted vegetables, or a refreshing tzatziki sauce to balance the richness of the pie. For a Mediterranean twist, hummus also pairs wonderfully.

Classic Kolokithopita Recipe

Ingredients

  • 1 medium-sized zucchini, grated
  • 300g feta cheese, crumbled
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 2 tbsp olive oil
  • 3 eggs
  • salt and pepper to taste
  • 1 package filo pastry (approx. 12 sheets)
  • 1/2 cup melted butter

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix the zucchini with the feta cheese, fresh herbs, olive oil, eggs, salt, and pepper.
  3. Take a sheet of filo pastry, brush with melted butter, and place another sheet on top. Repeat until you have 6 layers of filo pastry, brushing each layer with melted butter.
  4. Spread the zucchini mixture over the filo pastry.
  5. Repeat the process of layering filo pastry and butter on top of the zucchini mixture, until you have used all of the filo sheets and butter.
  6. Brush the top of the pie with more melted butter.
  7. Bake in the preheated oven for 45-50 minutes, or until golden brown.
  8. Serve hot or at room temperature.

Cooking Time

Preparation Time 30 min

Cook Time 45 min

Total time 75 min

Nutrition Facts

  • Calories: 350
  • Fat: 24 g
  • Saturated Fat: 12 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Protein: 10 g

Regional Variations for Kolokithopita

Greek Spinach & Phyllo

This version is made with layers of flaky phyllo pastry filled with freshly chopped spinach and creamy feta cheese, baked until golden brown.

SPANAKOPITA: Greek Spinach & Phyllo Triangles

Greek pumpkin pie

This version is made with a sweet, spiced pumpkin filling enveloped in flaky pastry, offering a delightful taste of Greek autumn.

Kolokithopita (Greek pumpkin pie)

Greek No Crust Zucchini Pie

This version is made with grated zucchini combined with eggs and cheese, baked in a simple, crustless style for a deliciously moist pie.

Greek No Crust Zucchini Pie, Kolokithopita

Kolokithopita Recipe Review

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