Monday, July 16, 2012

Kolokithopita (Greek Courgette Pie)

In keeping with the spirit of Jonathan Swift's declaration that "promises and pie-crust are made to be broken," the kolokithopita (courgette pie) recipe I had promised you since May is ready for "demolition": a delicious (comfort) food, so light and easy to make, so tasty and healthy. Eleni Livitsanou from Lefkada is sharing the ingredients with you and wishes you "best of luck" with the execution (excuse the decapitated photos, there was no time for a hair-do, make-up, and styling- the apron will do just as fine)


For the filling:

1 kg medium size courgettes
3 onions (finely chopped)
3 eggs (well beaten)
500 grams. milk
100 grams. olive oil
740 grams. feta cheese
4 tsp. rice
salt & pepper

For the pastry:

400 grams plain flour
1/2 tea-cup of olive oil 
2 teaspoons vinegar
a pinch of salt
lukewarm water

The night before we make the pie, we cut the courgettes in (small to tiny) cubes and we leave in the strainer to get rid of excess liquid. (The next day) we mix in a big bowl the milk, the olive oil, the eggs, salt and pepper. We add the feta cheese crumbled, the courgette-cubes, the 3 chopped onions, and the rice (to absorb the excess liquids). Mix well.

In another bowl we add the flour and we open a hole in the centre in which we pour the olive oil, the vinegar, the salt, and we keep adding the water working the dough until it is soft and non-sticky. Add alternatively olive oil. We make a soft dough ball and we roll in a big round pastry sheet, adding flour.

In a medium size tray we rub some olive oil and we place the round pastry sheet making sure it is big enough around the sides. We pour the courgettes mixture and we fold the sides on top of the surface. In the centre, the mixture is exposed (see pictures).

We put the tray in a preheated oven (230 degrees) and bake the courgette pie in 200 degrees for 60-70 minutes until golden. 

Serve warm or cool.