Best Kolokithakia Me Feta Zucchini With Feta Recipes

TRADITIONAL ZUCCHINI PIE RECIPE WITH FETA CHEESE (GREEK KOLOKITHOPITA)

Steps:

• To prepare this traditional Greek zucchini pie recipe (kolokithopita), start by making the dough. In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds. (Tip: The vinegar helps the dough for the zucchini pie to become crispy.)
• Depending on the kind of flour, the weather, the humidity and various factors, the dough for the zucchini pie may need a little bit more or less water than this recipe calls for. Start by adding 200g of water at first (3/4 of a cup) and mix, until the flour absorbs the water. After mixing for a while, the dough should become an elastic ball. The perfect dough for your zucchini pie should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while. Check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don't worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again).
• When you are happy with the consistency of the dough for your zucchini pie, wrap with some plastic wrap and let the dough rest for 45-60 minutes. This is essential, so that the dough softens and you can roll it easily.
• In the meantime prepare the filling for the zucchini pie (Greek kolokithopita). Remove the skin of the zucchinis and grate them into a collander, season with salt and leave aside for 20 minutes to drain. Wrap the grated zucchinis in a towel and squeeze, in order to get rid of the excess water. In a saucepan add 2 tbsps olive oil and saute the onions, until soft. Add all the ingredients for the filling of the zucchini pie in a large bowl and blend to combine. Set aside.
• For this zucchini pie recipe you will need a large baking pan approx. 25x35cm. Using a cooking brush oil the bottom and sides of the pan.
• Divide the dough into two halves. You will use half the dough for the bottom of the zucchini pie and the other half to cover it. Place half the dough on a floured surface and coat your rolling pin with some flour. Make a circle of dough with your hands; now you are ready do roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin. At first, roll out a few times, turning the dough every once in a while, to keep the circle even and the dough from sticking to the surface. Gently roll the edge of the dough over the rolling pin and roll the dough around the pin. Place your hands in the center of the rolling pin and as you roll, move them out to the sides so that both the rolling pin and your hands are working to spread and thin the dough. Unroll, turn a half turn and repeat. Continue rolling making the dough thinner and thinner each time. Move your hands from the center to the sides to keep even pressure and help in spreading and thinning the dough. Carefully roll your dough around the rolling pin and then unroll it over the pan and ease the dough into the dish, pushing it into all sides.
• Tip in the filling of the zucchini pie. Roll out the rest of the dough, roll your dough around the rolling pin and then unroll it over the filling of the zucchini pie (kolokithopita). With a knife trim some of the excessive phyllo and roll the rest on the edges. Brush the top with enough olive oil and make some holes on top of the zucchini pie with a sharp knife. Drizzle the kolokithopita with some water and sprikle with sesame seeds.
• Bake the zucchini pie in preheated oven at 180C for 50-60 minutes, until nicely coloured.
• Serve this delicious Greek zucchini pie (kolokithopita) as starter, mid-day snack or as a main dish with a nice Greek salad aside. Enjoy!

KOLOKITHAKIA ME FETA (ZUCCHINI WITH FETA)

Steps:

• Heat oven to 400 degrees.
• Slice zucchini lengthwise into 1/2" thick slices. Sprinkle with salt, place in a colander and let stand until water drains, approximately 2 hours.
• Rinse zucchini and squeeze dry with paper towels.
• Coat each zucchini slice with flour.
• Place a layer of zucchini in a 9" square greased baking pan.
• Sprinkle with 1/3 of the Parmesan, mint and feta.
• Repeat layers of zucchini, cheeses and mint but save enough zucchini for a top layer.
• Sprinkle mozzarella over all.
• Top with a layer of zucchini.
• Pour oil over all.
• Bake for 45 minutes or until the zucchini is tender.
• Cool for 25-30 minutes. Cut into squares.
• Serve hot or at room temperature.

ZUCCHINI BAKE WITH FETA AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish.
• Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
• Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
• Repeat until all the vegetables are used.
• Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
• Bake for 35 to 45 minutes.

WW GRILLED ZUCCHINI WITH LEMON-HERB FETA

Steps:

• In small bowl, cobine feta, mint,oil, lemon juice, lemon zest and scallions; set aside.
• Trim ends off zucchini and slice in half lengthwise.
• Slice each half into 4 or 5 chunks.
• Place on flat surface in single layer.
• Coat both sides with cooking spray and sprinle with salt.
• Off heat, coat grill rack or grill pan with cooking spray.
• Heat over high heat.
• Cook zucchini, flipping once until grill marks are evident and zucchini is soft, 3 to 4 minutes per side.
• Arrange on platter and serve with feta topping.
• Yields about 5-6 chunks zucchini and 1 tablespoon feta topping per serving.