Kolokithopita

Ingredients

• 4 whole medium zucchini, unpeeled
• 1 tablespoon kosher salt
• ½ cup unsalted butter, melted
• 1 whole large yellow onion
• 3 whole garlic cloves
• ¼ cup fresh dill, finely chopped
• 2 tablespoons fresh mint leaves, finely chopped
• 2 cups crumbled feta cheese
• 2 whole large eggs
• ½ teaspoon freshly ground black pepper
• 1 pound phyllo dough sheets, thawed

Instructions

1. 1

   Trim the stem and bottom ends off 4 medium unpeeled zucchini. Cut each zucchini lengthwise into quarters, then cut the quarters into 1/4-inch-thick slices (you want them thin so they release moisture quickly and cook evenly). Place the sliced zucchini in a colander, sprinkle with 1 tablespoon of kosher salt, and toss gently to coat. Let sit for 15 minutes — the salt draws out excess moisture, which prevents a watery pie and helps the phyllo stay crispy.

2. 2

   After 15 minutes, gather the zucchini into a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Transfer the pressed zucchini to a large mixing bowl and set aside.

3. 3

   Set a 10-inch skillet over medium heat. Add 2 tablespoons of the melted butter. While it heats, dice 1 large yellow onion into 1/4-inch pieces — you want them uniform for even cooking. Once the butter foams, add the diced onion and sauté, stirring occasionally, until completely translucent and just beginning to turn golden at the edges, about 6-7 minutes. You should smell a sweet, caramelized aroma and hear a gentle sizzle.

4. 4

   Peel and finely mince 3 garlic cloves on a cutting board using the flat blade technique (this creates more surface area and releases more flavor). Add the minced garlic to the skillet and cook, stirring constantly, for 30 seconds until fragrant. Be careful not to let it brown, or it will taste bitter.

5. 5

   Pour the cooked onion and garlic mixture over the zucchini in the bowl. Finely chop 1/4 cup of fresh dill and 2 tablespoons of fresh mint leaves (tear the leaves by hand first, then pile and chop) and add both to the bowl. Crumble 2 cups of feta cheese with your fingers into the bowl. Crack 2 large eggs into a small bowl, whisk them with a fork until the yolks and whites combine, then pour into the filling. Add 0.5 teaspoon of freshly ground black pepper. Fold everything together gently but thoroughly with a rubber spatula until evenly distributed — be gentle with the feta so you keep some texture rather than mashing it into a paste.

6. 6

   Preheat your oven to 375°F. While it heats, remove the phyllo dough from the fridge and let it sit on the counter for 10 minutes so it becomes pliable. Have a 9-by-13-inch baking dish ready and a pastry brush nearby.

7. 7

   Unroll the thawed phyllo dough on a clean, dry work surface. You'll use about 8-10 sheets for the bottom layer. Brush the bottom and sides of the 9-by-13-inch baking dish with melted butter. Place the first phyllo sheet in the dish and brush the top lightly with melted butter — use just enough to coat, not so much that it pools. Lay the second sheet on top, brush again, and repeat until you've layered 8-10 sheets. The phyllo should hang slightly over the edges of the dish — don't trim it yet.

8. 8

   Spoon all of the zucchini filling onto the phyllo base and spread it into an even layer with the spatula, leaving a 1/2-inch border all around. This border prevents the filling from seeping out during baking.

9. 9

   Now layer the top. Take the overhanging phyllo edges and fold them loosely over the filling. Brush with melted butter. Layer 6-8 more phyllo sheets on top, brushing each with butter as before. Fold the excess edges underneath and tuck them down the sides — this creates a neat, finished edge. Brush the entire top with the remaining melted butter.

10. 10

    Using a sharp chef's knife, score the top of the phyllo (without cutting all the way through to the filling) into 8 rectangular portions or diagonal lines — this guides where it will break and makes serving easier. Place the baking dish on the center rack of the preheated 375°F oven.

11. 11

    Bake until the phyllo is deep golden brown and crispy, about 25-30 minutes. You'll know it's ready when the crust is shattering when you tap it and the filling is hot (you can insert an instant-read thermometer into the center; it should read 165°F). If the top browns too quickly, loosely tent it with foil for the last 5 minutes.

12. 12

    Remove the kolokithopita from the oven and let it rest for 5 minutes on a wire rack — this allows the filling to set slightly and makes cutting cleaner. Cut along your scored lines using a sharp knife and a gentle sawing motion so the phyllo doesn't shatter everywhere. Transfer to serving plates while still warm, so the phyllo stays crispy and the filling is at its creamiest.

Tools you’ll need

• cutting board
• sharp chef's knife
• colander
• clean kitchen towel
• large mixing bowl
• 10-inch skillet
• rubber spatula
• small bowl
• fork
• 9-by-13-inch baking dish
• pastry brush
• instant-read thermometer
• wire rack

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