Kolokithopita (Zucchini Pie - small triangles/squares)

Zucchini: Grated zucchini adds moisture and a mild, fresh flavor to the pie.

Feta cheese: Crumbled feta cheese provides a tangy and salty contrast to the zucchini.

Dill: Chopped dill adds a unique, slightly sweet and tangy flavor.

Mint: Chopped mint gives a refreshing and aromatic touch.

Olive oil: Olive oil adds richness and helps bind the ingredients together.

Flour: All-purpose flour helps to give structure to the pie.

Baking powder: Baking powder ensures the pie rises slightly and has a light texture.

Eggs: Beaten eggs act as a binder, holding all the ingredients together.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor.

When preparing zucchini, make sure to grate it finely and then place it in a clean kitchen towel. Squeeze out as much moisture as possible to prevent the pie from becoming soggy. This step is crucial for achieving a perfect texture in your kolokithopita.

• grated zucchini - Substitute with grated yellow squash: Yellow squash has a similar texture and moisture content, making it a good alternative.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta has a mild flavor and creamy texture that works well in pies.

• chopped dill - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that complements the other ingredients.

• chopped mint - Substitute with chopped basil: Basil offers a sweet and aromatic flavor that pairs nicely with zucchini.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra nutrients.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg, let it sit to thicken.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile. Use less to avoid making the dish too spicy.

• Allow the kolokithopita to cool completely before storing. This helps prevent condensation, which can make the pie soggy.
• For short-term storage, place the zucchini pie in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• If you plan to keep it longer, freezing is a great option. Cut the kolokithopita into small triangles or squares before freezing for easier portioning.
• Wrap each piece tightly in plastic wrap or aluminum foil to prevent freezer burn. For added protection, place the wrapped pieces in a freezer-safe zip-top bag or airtight container.
• Label the container with the date to keep track of its freshness. The zucchini pie can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the kolokithopita in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• For a quicker option, you can also reheat individual pieces in the microwave for 1-2 minutes, though the texture may be slightly different compared to oven reheating.
• To maintain the best texture, avoid refreezing once the zucchini pie has been thawed.

• Preheat your oven to 350°F (175°C). Place the kolokithopita on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• Use a toaster oven for a quicker option. Set it to 350°F (175°C) and place the zucchini pie on a tray. Heat for 8-10 minutes, checking periodically to ensure it doesn't overcook.

• For a crispier texture, reheat in a skillet. Heat a small amount of olive oil over medium heat. Place the kolokithopita slices in the skillet and cook for 2-3 minutes on each side until warmed through and slightly crispy.

• If you're in a hurry, the microwave can be used. Place the zucchini pie on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking to ensure it heats evenly.

• For an air fryer, preheat to 350°F (175°C). Place the kolokithopita pieces in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Oven: Used to bake the zucchini pie at the specified temperature until it turns golden brown.

• Grater: Essential for grating the zucchini into fine shreds.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Spoon: Useful for mixing the ingredients thoroughly.

• Measuring cups: Needed to measure out the zucchini, flour, and other ingredients accurately.

• Measuring spoons: Used to measure the dill, mint, and olive oil precisely.

• Baking dish: The dish in which the mixture is poured and baked.

• Knife: Handy for chopping the dill and mint.

• Cutting board: Provides a surface for chopping the herbs.

• Whisk: Used to beat the eggs before adding them to the mixture.

• Paper towels: Useful for squeezing out excess moisture from the grated zucchini.

• Oven mitts: Protect your hands when handling the hot baking dish.

• Cooling rack: Allows the pie to cool slightly before cutting.

• Spatula: Helps in serving the pie once it's cut into small triangles or squares.

Prepare the filling: Grate the zucchini and squeeze out excess moisture the night before. Store in the fridge to save time.

Pre-mix dry ingredients: Combine flour and baking powder ahead of time and store in an airtight container.

Use a food processor: Quickly chop dill and mint using a food processor instead of by hand.

Pre-crumble feta: Crumble the feta cheese in advance and store it in the fridge.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup and quick removal.