I got the idea for these in one of my Greek cook books.
It was called ‘kolokithópita’ or zucchini pie. (Similar to ‘spanakópita’ or spinach pie.)
It served 8.
I was thinking more along the line of tapas, samosas, mezze, little bites….
A first course for two.
So I modified it ever so slightly.
I was a little concerned that the moisture from the zucchini would make the phyllo soggy… No problems.
But because of the moisture I didn’t add any other liquid flavorings.
Little Zucchini Phyllo Pies
Total time: 20 minutes
- 4 sheets phyllo dough
- 1 small zucchini, grated or shredded finely (small holes), 1 – 1/4 cups
- 2 tbs chopped parsley
- 2 tbs chopped chives
- 2 tbs chopped basil
- 2 tbs crumbled feta cheese
- olive oil
- Tomato Yogurt Sauce
- 1/3 cup Greek yogurt
- 1 medium, ripe tomato, finely chopped
- 2 tbs chopped basil
- 2 tbs chopped garlic chive
- 1 tbs white wine tarragon vinegar
- After shredding the zucchini, put into a strainer and allow to drain for 5 minutes.
- Combine the zucchini, herbs and feta.
- Remove 1 sheet of pastry and re-wrap the rest. It’s important to keep filo covered at all times or it will dry out very quickly.
- Lay the sheet out flat and lightly brush all over with olive oil.
- Top with another sheet and brush with oil
- Cut sheets in thirds the long way..
- Take one corner of one strip and lightly fold it so that the corner touches the opposite side. Do not actually make the fold. We just want to determine the placement of the filling. It will form a triangle.
- Unfold it and place 1/6th of the filling on the half of the triangle that will be the ‘bottom’.
- Now make the fold, taking the corner to the opposite side. Continue to fold over and over, maintaining the triangle, like a flag. (It will make sense when you are doing it) You will end up with a nicely sealed triangle.
- Brush the top and bottom with oil and place on a baking sheet.
- Repeat, making 6 little pies in all.
- Bake at 400F (200C) for 15 minutes, until golden brown.
- Tomato Yogurt Sauce: Combine all ingredients in a small bowl and stir well to combine.
- To serve: Divide the Tomato Yogurt Sauce in half and put into small bowls or on small plates. Add 3 Pies to each plate and serve.
I’m fit, I eat well, I exercise…. And I’m tired.
There is a reason, though.
The farmers have been harvesting at night.
I don’t know if it’s because it’s hot during the day or because the harvesting equipment is on a tight schedule.
Normally, I wouldn’t care.
But it’s been hot. We have the windows open.
The puppies bark at the farmers.
We wake up; I tell the puppies to be quiet; they settle back down.
An hour later we do it all again.
Plus we have a mouse in the house.
It’s in the ceiling right above the bed.
After the farmers quit for the night, around 3am, the mouse starts nibbling in the wood in the ceiling.
We wake up.
Either mon mari or I pound on the ceiling to scare the mouse…..
Which shuts the mouse up but wakes up the puppies… who bark.
I tell the puppies to be quiet, they settle back down.
An hour later we do it again.
Yesterday, mon mari cut an opening in the ceiling and put a mousetrap up.
Early this morning we heard the mouse. It sounded like the trap was being dragged.
Mon mari got up to check, hoping that the mouse was firmly caught in the trap.
Apparently it had just enjoyed the cheese and was moving the trap out of it’s way.
And so it goes……