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Receta Kolokythopitta (Zucchini Feta Pie)
by Global Cookbook

Kolokythopitta (Zucchini Feta Pie)
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Ingredientes

  • 3 lb Zucchini, Seeded, If Large Coarse Salt
  • 1/2 lb Feta Cheese, Crumbled
  • 2 x Large eggs, Lightly Beaten
  • 1/4 c. Lowfat milk
  • 1/3 c. Semolina Flour, (Fine)
  • 1/2 c. Extra-Virgin Extra virgin olive oil Freshly Grnd Black Pepper
  • 1 lb Phyllo Pastry, Room Temperature

Direcciones

  1. Peel, then julienne, zucchini (easiest with a mandoline). Place in a colander set over a bowl, sprinkle with 2 teaspoon salt, mix gently but well, and set aside for 30 min.
  2. Squeeze zucchini dry in a clean dish towl and transfer to a large bowl.
  3. Add in feta, Large eggs, lowfat milk, semolina, and 2 Tbsp. oil to zucchini. Season with pepper and salt, but taste first because there is some salt already on zucchini from step 1. Mix thoroughly, and set aside.
  4. Preheat oven to 400 degrees. Brush 1 large sheet of phyllo with oil.
  5. Plac ein an oiled 12" diam baking pan (dough will hang over the side).
  6. Repeat with remaining large sheet. Spoon zucchini mix into pie. Trim 1 small sheet to fit pan, brush with oil, and lay over filling. Oil remaining sheet and lay over first. Mix in overhanging phyllo and pleat to create a neat and tidy crust.
  7. Brush top of pie with oil and bake till golden brown, about 45 min. Cold for 10 min, invert onto large platter, then turn onto a cutting board.
  8. Cut into wedges and serve hot or possibly at room temperature.
  9. Notes: Greek; If I make this, it will be with a butter-only or possibly vegetable oil- butter combination, not just oil as the recipe calls for.