Greek courgette pie filled with fresh herbs, feta and layer upon layer of crisp filo pastry.
Wow — this pie really does taste wonderful. The filling is mild yet full of flavour, with lovely Greek undertones.
The pie is very easy to make, and it can be served as a main course with a good salad, or as a side at a barbecue, as part of a tapas spread or wherever you like.
I recommend using fresh (chilled) filo pastry, simply because the sheets are the right size. If you use the small packs of frozen filo, the pie has to be built up differently. Start by building the base with 4 layers, then work your way outwards, always overlapping, so that the whole pie ends up with at least 5-7 layers all over. If you can find large frozen filo sheets, they are just as good as fresh.
This Greek courgette pie reheats well the next day if you have leftovers — give it 15-20 minutes at 150°C in a fan oven, and it is as good as new.
Kolokithopita – Greek Courgette Pie with Filo
Recipe for the most delicious Greek courgette pie with layers of crisp filo pastry.The springform tin measures approx. 23 cm in diameter.
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Ingredients
- 1 roll fresh filo pastry – 7 large sheets
- 2 large courgettes, approx. 500 g
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 1 handful dill, finely chopped
- 1 handful parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped – or 3/4 tsp dried
- 4 eggs
- 180 g feta
- 100 ml Greek yogurt – I use 10% fat
- Salt and pepper
- Optional: 1 tbsp finely chopped mint
- Olive oil
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Method
- Coarsely grate the courgettes, season with a little salt and leave to drain in a sieve for approx. 20 minutes.Once the courgette has drained, squeeze out as much liquid as possible – ideally through a clean tea towel. *This step is very important to make sure the pie does not end up soggy.
- Whisk the eggs together in a bowl, then stir in the Greek yogurt, onion, garlic, fresh herbs, crumbled feta and courgette. Season with plenty of freshly ground pepper and a little extra salt. Remember that the courgette is already salted, and that feta is salty too.
- Line the base of a springform tin with baking parchment, and oil both the sides and the base.I recommend a springform tin between 20-24 cm in diameter.
- Brush the top of each filo sheet with oil, but do it one sheet at a time as you build up the pie. It is easiest to do with your hands, but you can also use a pastry brush – or alternatively an oil/baking spray.
- Lay the first filo sheet in the springform tin and press it into the sides, letting the rest hang over the edges (they will be gathered over the pie at the end). Don’t worry if the pastry tears a little here and there – there are 6 more layers to come.
- Continue until all the sheets have been used, and remember to oil the top of each sheet before laying the next one on top of the previous layer in the tin. *Rotate the sheets a little with each layer. The sheets are usually rectangular, so by turning them slightly between layers you make sure they reach all the way across the pie when it is closed up.*See the photo below the recipe — it shows what the tin looks like once all the sheets are in place.
- Pour the filling into the tin, smooth it out with a spoon, and fold all the sides in over the filling.
- Brush or spray the surface with oil, and bake the pie in a preheated conventional oven (top and bottom heat) at 170°C for approx. 45 minutes. Always keep an eye on it along the way. Your oven may give more heat from the top, in which case the pie needs to go lower down in the oven.I put the pie on a rack in the middle of the oven, but if you find it is already quite a dark golden brown after 30 minutes, you can move the rack lower down.
- Let the pie rest for approx. 10 minutes before opening the springform tin.
- Serve the pie either on the base of the springform tin, or slide the baking parchment onto a plate. I would not recommend trying to remove the pie from the parchment – filo pastry is naturally very fragile.
- Sprinkle with finely chopped parsley before serving, and cut the pie with a bread knife.
Nutrition
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Kolokithopita – Greek courgette pie with filo pastry recipe
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Descærre en kedelig oplevelse
Filodejen var i de øverste lag sprød, men sej lagene var og nærmest umulig at skære igennem bunden. . Det smagte absolut som at spise papir. Squashene smager jo ikke rigtig af noget, så jeg supplerede med stegte Karl Johan. Og vi fik en tomatsalat med rødløg, frisk basilikum oliven til Salaten reddede middagen, og resten røg ud.
Jeg fulgte opskriften nøje. Hvad gik mon galt
Hej Gertrud
Altså lagene inde i tærten kan ikke blive sprøde, men de bages møre så de bliver bløde og lækre – hvor imod kanter og top er sprød og lækker.
Synes absolut ikke det er papiragtigt – men det er jo en smagssag:)
Fyldet er typisk græsk, mildt og lækkert – men ærgerligt den ikke faldt i din smag:)
Dbh Dianna
Hej Dianna
Jeg vil lave denne tærte til min pigegruppe, vi er 11 i alt, tror du 2 stk er nok? og hvilken salat vil du anbefale?
Tak for dig og dine skønne opskrifter
Kh Kirsten
Hej Kirsten
Jeg vil absolut sige at 2 er nok hvis du også serverer nogle salater og evt. lidt brød og en dip 🙂
Jeg tænker:
Tzatziki
En græsk salat – evt. græsk bulgursalat, da denne mætter mere
Græsk bønnesalat
Og så evt. noget brød
Warm wishes, Dianna
Warm wishes, Dianna
Lækkert, sprødt tilbehør
Hej Pierre
Tusind tak for din søde besked, dejligt den faldt i din smag:)
Warm wishes, Dianna
jeg er lidt nysgerrig på mængden af feta i denne opskrift kontra i Spanakopita 🙂
100 g til forskel og ellers ligner de meget hinanden de to?
Hej Hanne
Ej det kan jeg godt forstå, – det er simpelthen en slåfejl. Der skal også 180 gram i, – så det er rettet på opskriften:)
Warm wishes, Dianna
Wauw en lækker græsk tærte. Vi har fået den til aftensmad sammen med en lækker græsk salat – det er absolut ikke sidste gang!