Greek Kolokythopita
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large zucchini, finely grated
- 400 g feta cheese, crumbled with your hands
- 200 g pastry sheets, (Yufka pastry or filo pastry)
- 20 g parsley, frozen
- some pepper
- 1 teaspoon, heaped with cinnamon
- 1 teaspoon, heaped paprika powder, noble sweet
- 0.5 teaspoon ½ coriander
- 2 large egg (s)
Print Recipe
Pin Recipe Instructions
- The filling is easy to prepare by mixing all the ingredients together, with the exception of the dough.
- Place a yufka / filo leaf on a greased baking pan measuring about 25x25cm and brush with a little oil. Place the second sheet on top and brush again. Put a third sheet on top.
- Put the filling on the third sheet. Place a last sheet of Yufka / Filo pastry on top of the filling, fold the lower sheets shut and brush again with a little oil. Bring the pastry sheets together a little with your fingers so that you get a nice pie shape. Bake in the warmed-up oven at 220 ° C for half an hour.
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