Zucchini Pie Of Chania – Kolokithoboureko Chaniotic

Name: Zucchini Pie Of Chania – Kolokithoboureko Chaniotico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g phyllo pastry (or 1 big and 1 smaller not sweet pie crust, size depend on your mold); 250 g potatoes, peeled sliced (or coarsley grated); 500 g zucchini, small sliced (or coarsley grated); 400 g fresh white cheese (best Greek antothiro or myzithra) or 400 g ricotta cheese, sliced; 1 egg, slightly beaten; salt; pepper; 15 leaves mint, chopped (to taste); olive oil; 1 -2 tablespoon sesame seeds

Servings: persons

1
Prepare all your ingredients.
2
Preheat the oven at 320 u00b0F (150u00b0C).
3
Grease your mold (I used my round 10 inches cake mold).
4
Cover your mold with overlapping borders with 2 third of fillo .
5
Fill with potatoes.
6
Add half of zucchini.
7
Add salt and pepper to taste.
8
Add half of the cheese and half of mint leaves.
9
Add remaining zucchini.
10
Add salt and pepper to taste.
11
Add remaining cheese and mint leaves.
12
Add some olive oil to taste (I add about 2 tablespoons).
13
Add the egg but leave one tablespoon for the topping.
14
Fold the fillo on the borders over filling.
15
Brush little egg.
16
Cover with 2 sheets of fillo.
17
Brush with remaining egg and make incisions (in squares) over the surface.
18
Spread sesame seeds and some oil (about 1 tablespoon).
19
Bake at 320u00b0F for 1 1/2 hours (150u00b0C).
20
Increase the heat in the last 10 minutes if necessary until golden brown.
21
Serve warm of lukewarm.
22
Note: you can change the proportion of the ingredient on your taste or on what available.
23
Note: if you have bigger zucchini they will contain to much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g phyllo pastry (or 1 big and 1 smaller not sweet pie crust, size depend on your mold), 250 g potatoes, peeled sliced (or coarsley grated), 500 g zucchini, small sliced (or coarsley grated), 400 g fresh white cheese (best Greek antothiro or myzithra) or 400 g ricotta cheese, sliced, and more.

Yes, Zucchini Pie Of Chania – Kolokithoboureko Chaniotico falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Pie Of Chania – Kolokithoboureko Chaniotico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions