Sunday, June 28, 2009
Kourkouto aka Greek Zucchini Pie
There's a dish that made rounds in foodblogs last summer. The author of the original recipe was a Greek chef Dina Nikolaou. Her recipe was picked up and adapted by Peter of the Kalofagas, and the rest was history. I then spotted it on my dear friend's Alanna's blog, and earlier this year on Farida's blog. I bet there are many more :)
We had this for dinner tonight. I made some changes, leaving out the Kasseri cheese and upping the amount of feta cheese. I also added some dried oregano to the dish, a herb I always associate with my visits to Greece. Overall, this is an excellent supper dish - either with a light salad, as Peter recommends, or with flash-fried chicken strips, as we did. It's delicious both hot and cold, making it ideal for summer brunches and buffets.
Greek Courgette Pie Kourkouto
Serves 6 to 8
100 ml olive oil
1 kg courgettes/zucchini (4-5 younger ones)
2 large onions
0.5 tsp salt
1 tsp dried oregano
6 large eggs
250 g plain yogurt
150 g plain/all-purpose flour
1 Tbsp baking powder
200 g feta cheese
a large handful of fresh parsley
salt and freshly ground black pepper
1 slender green courgette
mild paprika powder
Preheat the oven to 180 C / 350 F.
Peel and chop the onions. Cut the courgettes/zucchini into small cubes.
Heat oil in a heavy-bottomed saucepan, add zucchini and onion cubes. Season with salt and oregano and heat over a moderate heat for 15 minutes, until the vegetables are soft, but not mushy.
Meanwhile, whisk eggs with yogurt until combined. Stir in baking powder and flour, then add feta cubes.
Using a slotted spoon, transfer the cooked vegetables into the batter. Add parsley, and stir until combined.
Pour into a well-buttered or lined oven dish, sized 25x35 cm.
Slice the extra zucchini into 5-6 mm rounds, then place nicely on top of the dish. Sprinkle with paprika powder.
Bake in the middle of the preheated oven for about 30 minutes, until cooked through and nicely golden on top.