Zucchini and feta pita

Zucchini and feta pita

Today, we’re going on a trip to Greece, with a zucchini and feta pita. A delight! This is the advantage of the kitchen, you can travel without leaving home.

I have wonderful memories of pitas eaten in Greece. We had stopped in a small bakery, and we had tasted everything. I had promised myself to make pitas in this style, with homemade dough. It’s still on my “to do list”.
In fact, when I have a craving for pita, I always end up buying a packet of filo sheets. It is true that they are delicious. And very convenient to use.

We often see spanakopitas, pitas with spinach. But, pitas exist in many flavors, with cheese, potatoes, meat…
Taking advantage of the summer, I made it with zucchini. It is therefore a kolokithopita. The stuffing consists of zucchini, to which I added feta of course, mint and lemon.
It’s very easy to make, and really delicious.

So that the zucchini does not soak the filo sheets, it is important to drain them. Once chopped, just add a little salt to them, and leave them like this, in a colander for 30 minutes. At the end of this time, we can press them strongly in the hands, in order to remove the maximum of liquid.
And that’s how to enjoy a crispy pita.

Zucchini and feta pita:

1 kg of zucchini
1 tsp coarse salt
2 eggs
1 tbsp cornstarch
200g feta
1 organic lemon
1 small bunch of mint
1 package of filo sheets
olive oil
salt pepper

Grate the courgettes, not too finely.
Add the salt and mix.
Leave them for about 30 minutes to drain.

At the end of this time, press them firmly in the hands to remove as much liquid as possible.
Put them in a salad bowl.
Add the eggs and cornstarch. To mix together.
Add the coarsely crumbled feta, the lemon zest, and the finely chopped mint leaves.
Season and mix.

Preheat the oven to 180°C.

Brush a first sheet of filo with olive oil on both sides.
Place it in the dish, letting it overflow. Do the same with 4 other sheets.
Put the filling on it.
Fold down the overhanging filo sheets.
Cover with 2 sheets oiled and folded in 2, and a last unfolded one that we will tuck inside.

Bake for approximately 45 minutes.

Kolokythopita, zucchini and feta pita

To finish: this pita will be perfect hot, lukewarm or even cold. With a salad, it is a very pleasant vegetarian meal.

You could also pre-cook the zucchini in a pan to remove excess water. It’s very good too, but totally different.

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