Greek Summer Squash Phyllo Pie
Kolokithopita
1/2 pound frozen phyllo
1 tablespoons butter
2 tablespoons olive oil
6 cups sliced summer squash — zucchini, yellow squash, calabacitas
2 cups chopped scallions
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup chopped fresh dill
2 tablespoons chopped fresh oregano
1 teaspoon freshly ground pepper
1 teaspoon salt2
1 cup crumbled feta cheese
4 eggs, beaten
1 stick butter, melted (8 tablespoons), plus more if needed
A round springform pan, a brush for melted butter, a sharp knife
The day before you plan to make the kolokithopita, remove phyllo from the freezer and place it in the refrigerator. Defrost in refrigerator overnight. Remove from refrigerator about two hours before you plan to make the pie. Divide the phyllo in half, then roll up the remainder, wrap tightly in plastic and refreeze.
Melt the butter with the olive oil in a large skillet. Add the onions and sauté until softened, about 5 minutes. Add the zucchini, the fresh herbs and pepper, except for the salt. Sauté over medium low heat until the vegetables are wilted and translucent, and all the liquid is gone from the bottom of the pan, about 10 minutes. Remove from heat and set aside to cool for at least 20 minutes.
In a large mixing bowl, beat the eggs with a fork. Add the feta cheese and mix well. Toss the egg mixture with the cooled cooked vegetables and set aside. Season with the salt.
Preheat oven to 375 degrees.
Melt the stick of butter over low heat. Unroll the room temperature phyllo and cover with a piece of plastic wrap or a barely damp towel. Lightly brush the inside of the springform pan with melted butter.
Working quickly, lay a sheet of phyllo over the bottom of the springform pan. You will be overlapping the sides. Turn the pan a quarter way, brush the phyllo with butter, and lay another sheet over the one already in the pan. Repeat, turning the pan and layering phyllo, until you have used about 8 sheets of phyllo.
Spread half the filling over the layers. Lay a sheet of phyllo over the filling, brush with butter, and repeat, using about two more sheets. Spread remaining filling over the phyllo. Lay the rest of the phyllo sheets, one at a time, brushing with butter and turning the pan until all the sheets have been used up. Refrigerate about to firm the phyllo.
Remove from refrigerator. Using a sharp knife and starting in the center of the springform pan, carefully slice through most of the phyllo layers into 12 wedges.
Bake for 45 minutes to an hour, until the phyllo is deep golden in color and very crisp.
Remove from oven to a rack and cool for about 10 minutes. Pop the sides of the springform pan, and slide the pie to a cutting board or serving platter. Using a large knife, cut all the way through the pre-scored wedges, and serve.
Makes 8-12 slices.
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