Spiral Kolokithopita (Zucchini Pie) | Athens Foods

Ingredients

• 12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
• 1 tablespoon olive oil
• 1 1/4 pound zucchini, shredded
• 3 green onions, chopped
• 2 cloves garlic, minced
• 4 ounces ricotta cheese, drained
• 6 ounces feta cheese
• 3 large eggs, beaten
• 1 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 stick butter, melted
• Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
• Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
• Heat a medium sauté pan over medium high heat. Add olive oil. Add zucchini, green onions and garlic, stirring occasionally until soft.
• Strain mixture well, squeezing out all liquid.
• In a medium bowl, mix together ricotta cheese, feta and eggs. Add in zucchini mixture, season with salt and pepper, and mix well.
• Place a stack of two sheets of phyllo on work surface, lightly brush top with butter. Fold stack in half lengthwise. Position phyllo with long side towards you.
• Brush pie with butter.
• Bake for 55-60 minutes or until golden brown.
• Allow to cool at least 5 minutes before cutting and serving.