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Think you’ve exhausted all the ways to cook zucchini this summer? We have unearthed a new way to cook this cucurbit. It is inspired by the “crinkle cake”, this cake characterized by its crumpled surface. This recipe is also related to a Greek preparation, a cousin of spanakopita, which is made with spinach. The kolokithopita, on the other hand, is prepared with zucchini, feta and sheets of filo pastry. The name “kolokithopita” is derived from the Greek terms “kolokithi”, meaning zucchini, and “pita”, referring to a dough or pie. It is baked in the oven until it reaches a nice golden color and a crispy texture. An original and delicious way to make even the most reluctant zucchini appreciate.
For this zucchini, feta, mint crinkle cake, you will need:
- 10 sheets of phyllo
- 4 tbsp olive oil
- 1 courgette
- 200g of feta
- 10-15 mint leaves
- 2 eggs
- 15 cl of liquid cream
- Salt pepper
- Preheat your oven to 180°C (thermostat 6).
- Lightly oil the bottom of the dish with a tablespoon of olive oil.
- Prepare the filo sheets: cut the sheets of filo pastry in half lengthwise. Fold them like an accordion and place them carefully in the dish, overlapping them.
- Pour the remaining 3 tablespoons of olive oil over the filo sheets.
- Cut the zucchini into thin strips. Crumble the feta. Tear some fresh mint leaves.
- Divide the zucchini strips, crumbled feta and torn mint leaves between the folds of filo pastry.
- In a bowl, beat the eggs with the cream. Season with salt and pepper to taste.
- Pour the mixture: Pour the mixture of eggs and cream over the ingredients in the dish.
- Put the dish in the preheated oven and cook for about 50 minutes, until the pie is golden brown and the device is set.
Take out of the oven and serve immediately. You can accompany this dish with a green salad or young thumbs and a lemon vinaigrette.
Kalí órexi! (bon appetit in Greek)