Kolokithopita

Ingredients

• 1kg Zucchini, grated or finely chopped

• 1 large onion, finely chopped

• 2-3 spring onions, finely chopped

• 1 leek, finely chopped

• 4 Tbsp fresh dill, finely chopped

• 4 Tbsp fresh parsley, finely chopped

• 200g fresh chopped tomato

• 3-4 Tbsp olive oil (plush more for brushing)

• 1-2 Tbsp plain flour (or fine breadcrumbs) to bind

• 1 packet filo pastry sheets

• Salt & pepper, to taste

Method

Preheat over to about 180c (fan bake)

In a cloth squeeze & drain excess water from zucchini

In a large bowl, combine the zucchini, onion, psring onion, leek, dill, parsley, fresh chopped tomoato, olive oil (or breadcrumbs), salt & pepper. Mix thoroughly.

Using filo pastry, grease a baking dish lighly with oil. Layer sheets of filo, brushing each with olive oil. Layer half the packet, then spread the zucchini mixture evenly. Cover with remaining filo sheets, each brushed with olive oil and end with brushed olive oil on top.

Bake for 35-45 minutes (or until the top is golden brown and the filling has set)

Let stand for a few minutes, then serve warm or at room temperature.

NOTE: Can be made without filo pastry. Simply place mixture into a greased baking dish, smooth the top, brush lightly with olive oil (optional) sprinkle some breadcrumbs on top.