Kolokithopita (Grated Zucchini Pie)

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~ Ingredients: ~ 200 grams Filo pastry (1/2 pack) ~ 1 kilo of zucchini ~ 3 tbsp of olive oil ~ 1 tbsp of butter ~ 2 tbsp of semolina ~ 150 grams of Feta cheese crumbled ~ 100 grams of grated parmesan ~ 2 eggs ~ 100 ml. of milk ~ 1/2 a bunch of dill finely chopped ~ Salt and pepper to taste

 

~ Wash the zucchini and grate them with the course side of the grater. ~ Sprinkle with salt and place in a strainer and strain for about 30 minutes to remove any excess water. ~ Pour 2 tbsp of olive oil in a large sauce pan to heat up. ~ Sauté the grated zucchini for a few minutes, adding salt and pepper to taste, stirring occasionally, for more of the excess water to evaporate. ~ Remove from the fire and set aside for the time being to cool down. ~ Once the sautéed zucchini is cold place in a large bowl. ~ Add the crumbled Feta cheese, grated Parmesan cheese and semolina and mix with the zucchini. ~ Add the lightly beaten eggs, milk and chopped dill and mix well with the rest of the ingredients. ~ Melt the butter and mix with 1 tbsp of olive oil. ~ Brush bottom and sides a medium size baking pan 10X12 with the melted butter mixture and place half of the Filo pastry one at a time brushing with butter each one. ~ Pour the zucchini mixture in the pan and spread it out to go evenly everywhere. ~ Fold the excess Filo pastry over the zucchini mixture and brush with butter. ~ Place the rest of the Filo pastry on top brushing each one with butter. ~ Cut off any excess Filo pastry and brush the top Filo with butter. ~ With a sharp and pointy knife, cut the top of the pastry in serving pieces. ~ Bake in a preheated oven at 180 degrees Celsius (see conversions) for about 35-40 minutes or until the top of the pie is golden brown. ~ Remove from the oven, let it cool down, cut and serve. ~ Good luck and bon appétit.