In this section you can find 37 one minute videos from the preparation of traditional meals. All of them are accompanied from the analytical recipe in 5 Languages (English, Greek, German, French and Turkish).

Categories: Meals, Vegetables

Spring Courgette Pie (Kolokythopita Anoixiatiki)

INGREDIENTS:

 

For the filling:

5-6 courgettes (zucchinis), grated using a grater

1 onion, finely-chopped

1 leek, finely-chopped

2 spring onions, finely-chopped

Dill, finely-chopped

Spearmint, finely-chopped

2 eggs

100-200g breadcrumbs or mashed potatoes

100 ml olive oil

Salt

Pepper

Nutmeg, ground

½ cup Samian white wine


For the kourou dough:

1 container strained yoghurt

1 egg

1 tsp salt

250g soft butter

400-500g all-purpose flour


For the white cheese mousse:

200ml double cream

200g feta

100g anthotyros

100g manouri

100g kefalotyri (optional).


INSTRUCTIONS:

 

Kourou dough:

Mix the yoghurt and the egg together in a bowl. Slowly add the flour and knead until it becomes a soft, fluffy dough that does not stick to the hands. Finally, add the salt. Allow the dough to rest for about 15 minutes.


White cheese mousse:

Beat all of the ingredients together in a blender until the mixture turns into a soft, tight paste or cream. Optionally, add fresh, finely-chopped herbs (such as spearmint or mint).


Filling, and final steps:

Pour the olive oil into a frying pan. After it heats up, add the vegetables (courgettes, leeks and onions). Let them sauté. Brown lightly and wait until all of the liquids have been absorbed. Optionally, quench using Samian white wine. Allow the mixture to cool and then put in the beaten eggs. Add some breadcrumbs or mashed potatoes to thicken it, and after that the salt, pepper and aromatic herbs. Butter a pan and set aside. Flatten and spread out the dough using a rolling pin. Transfer the dough to the pan and cut off any protruding edges. Place the filling on the dough and spread it out evenly in all areas of the pan. Bake in the oven for about 25 minutes at 180 degrees Celsius. After the pie has cooled down a little, use a pastry bag to add the white cheese mousse on top in dots, or form it into quenelles.

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