Zucchini Pie Of Chania Kolokithoboureko Chaniotico Recipes

ZUCCHINI PIE OF CHANIA - KOLOKITHOBOUREKO CHANIOTICO

This is a traditional recipe from Crete (Greece) that needs some time to cook, but it's really easy and can be prepared in advance. As side dish or as full meal this pie is always welcome! My children loved to order this in the restaurant, now we can prepare this at home.

Provided by Artandkitchen

Categories Potato

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

Zucchini Pie of Chania - Kolokithoboureko Chaniotico image

Steps:

Prepare all your ingredients.
Preheat the oven at 320 °F (150°C).
Grease your mold (I used my round 10 inches cake mold).
Cover your mold with overlapping borders with 2 third of fillo .
Fill with potatoes.
Add half of zucchini.
Add salt and pepper to taste.
Add half of the cheese and half of mint leaves.
Add remaining zucchini.
Add salt and pepper to taste.
Add remaining cheese and mint leaves.
Add some olive oil to taste (I add about 2 tablespoons).
Add the egg but leave one tablespoon for the topping.
Fold the fillo on the borders over filling.
Brush little egg.
Cover with 2 sheets of fillo.
Brush with remaining egg and make incisions (in squares) over the surface.
Spread sesame seeds and some oil (about 1 tablespoon).
Bake at 320°F for 1 1/2 hours (150°C).
Increase the heat in the last 10 minutes if necessary until golden brown.
Serve warm of lukewarm.
Note: you can change the proportion of the ingredient on your taste or on what available.
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!

Nutrition Facts : Calories 287, Fat 6.5, SaturatedFat 1.6, Cholesterol 46.5, Sodium 333.6, Carbohydrate 48.3, Fiber 4.1, Sugar 3.8, Protein 9.2

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

DAKOS FROM THE ISLAND OF CRETE(GREECE)

A traditional meze or light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients. The original recipe calls for barley rusk, which is a really dry bread and is sprayed with water to moisten it. This recipe can be updated to use whatever rustic type bread you have on hand.

Provided by Sharon123

Categories Cheese

Time 16m

Yield 4 serving(s)

Number Of Ingredients 6

Dakos from the Island of Crete(Greece) image

Steps:

Place the bread slices under the broiler and broil a few minutes on each side to toast golden brown.
Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off.
Spread the grated tomato on the bread and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
Yield: 2-4 as a meze or appetizer.

Nutrition Facts : Calories 143.4, Fat 2.9, SaturatedFat 1.4, Cholesterol 6.3, Sodium 340.4, Carbohydrate 24.1, Fiber 1.8, Sugar 1.6, Protein 5.2

Ingredients

1/2 of a large round of crusty country bread, cut in thick 1-inch slices (such as barley, artisan, whole grain, etc.)
1 large ripe tomatoes, coarsely grated (or 2 small-discard skin)
2 -3 tablespoons feta cheese, crumbled (or aged myzithra)
extra virgin olive oil
fresh ground pepper
Greek oregano (rigani)

MOM'S ZUCCHINI PIE

A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!

Provided by mrs. walter

Categories Side Dish Vegetables Squash Zucchini

Time 55m

Yield 6

Number Of Ingredients 10

Mom's Zucchini Pie image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g

Ingredients

1 (8 ounce) package refrigerated crescent rolls
¼ cup margarine
4 cups sliced zucchini
¼ cup chopped onion
2 tablespoons dried parsley
¼ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
2 eggs, lightly beaten
2 cups shredded mozzarella cheese

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Zucchini Pie Of Chania Kolokithoboureko Chaniotico Recipes

ZUCCHINI PIE OF CHANIA - KOLOKITHOBOUREKO CHANIOTICO

This is a traditional recipe from Crete (Greece) that needs some time to cook, but it's really easy and can be prepared in advance. As side dish or as full meal this pie is always welcome! My children loved to order this in the restaurant, now we can prepare this at home.

DAKOS FROM THE ISLAND OF CRETE(GREECE)

MOM'S ZUCCHINI PIE

A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!

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