Puff Pastry Zucchini Pie – Kolokithobouriko

The recipe for the pâté, crispy on the outside and juicy on the inside, comes from Sitia in the east of the island.

Melt the butter. Grease a large baking sheet. Unfold the fillo. Spread a thin layer of butter on the top sheet of dough and pull it onto the baking sheet. Butter all the other sheets, except the last 3, and pull them onto the first sheet. Preheat oven to 180 degrees.

Cut zucchini into narrow slices, turn in flour to the other side and shake off excess flour.

Place half of the zucchini in a roof tile fashion on the buttered dough. Crumble cheese with a fork and sprinkle on top of zucchini, season lightly with pepper. Chop the dill and sprinkle. Place a second layer of zucchini.

Butter two fillo sheets, place on top of zucchini, fold edges of pastry over the sides and cover the whole with the last buttered fillo sheet.

Cut the pate into 4 to 5 cm squares or possibly lozenges.

Mix eggs with 4 tbsp water and olive oil, spread evenly over the top of the pastry, sprinkle with sesame seeds and bake in the middle of the oven for 60 to 70 min until golden.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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