KOLOKITHOPITA (GREEK ZUCCHINI AND FETA PIE)

In a large bowl, combine the zucchini, onions and garlic, eggs, black pepper, remaining ½ teaspoon salt, dill, parsley, and scallions.  Mix well to full combine.  Stir in the feta and mozzarella, taking care to keep the feta chunks and crumbles mostly intact.

Preheat oven to 350 degrees.

Using a pastry brush, coat the bottom of a 9” or 10” pie plate with the melted butter.  Place 1 sheet of the phyllo into the bottom of the pie plate, folding it to fit, and brush the top with more butter.  Do this 2 more times in the bottom of the plate, coating each layer with butter.  Note – if the phyllo tears or folds, do not worry!  No one will know and it will still be delicious.

Now, take 3 sheets of the phyllo together and lay them in the pie plate, but let the ends hang over the sides of the dish.  Brush with butter.  Turn the plate and put 3 more sheets across the plate so that the edges hang over another part of the plate.  Brush with butter.  Repeat this process until all of the phyllo is used up and there is pastry hanging evenly around all of the sides of the dish.

Pour the filling into the pie plate and spread it evenly.  Now, fold the dough hanging over the edges of the plate back over the filling creating a ‘top crust’.  There will be a small area of filling in the center of the pie that is exposed with no dough on it.  Brush the phyllo on top of the pie all over with the remaining melted butter.  Sprinkle the sesame seeds over the top.

Bake for 55-65 minutes until the pastry is golden brown and the center of the filling is mostly set (with just a slight jiggle).  Let rest for 30 minutes to fully set.

Cut into wedges and devour!!