Greek Zucchini Pie (Kolokithopita)

PREPARE THE ZUCCHINI

1. Grate the zucchini on a box grater or use a food processor (I used my Magimix). Place the grated zucchini in a colander set over a bowl. Add the salt, toss to combine and leave for 10-15 minutes to allow for the zucchini to soften and release moisture.
2. Place the grated zucchini in a clean linen towel and squeeze excess moisture. You can also use your hands and do this in batches. Put the drained zucchini in a large bowl.
3. Add the remaining filling ingredients – feta and ricotta cheese, fresh dill, eggs, dried herbs and seasoning - and mix well to combine.

ASSEMBLE THE PIE

1. Preheat the oven to 350°F / 180°C. Take the phyllo out of the fridge and keep covered with a slightly damp linen towel. Melt the butter and combine with the olive oil. Brush a 9x13 inch pan with the oil and butter.
2. Lay a sheet of phyllo on each of the four sides of your pan. The pastry should partially cover the bottom of the pan and hang over the edge. Brush each piece of phyllo with the olive oil as you place them in the pan.
3. You should have at least five sheets of phyllo overlapping the bottom of your pie dish.
4. Add the pie filling, spread out and level. Now cover the top of the pie with five sheets of the pastry and fold over the overhanging phyllo. Remember to always brush the pastry with the oil so that it crisps up beautifully in the oven.
5. Use a sharp knife to score the top of the pie – this will make cutting much easier once it is baked. Sprinkle with the sesame seeds. Drizzle a little water along the edges of the pie.

BAKE THE PIE

1. Bake for 35-40 minutes, rotating the pan if needed so that the phyllo browns evenly. The pie should be golden and crisp.

SLICE AND SERVE

1. Allow the pie to cool down for at least half an hour (or even longer) before slicing. Use a knife to cut along the scores you made earlier and serve with a salad or as a snack.