Kolokithopita (Courgette Bake)
Over a year ago
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Ingredients
- 1kg courgette, peeled & grated
- 250g ricotta cheese
- 100g feta cheese (crumbled)
- 5 Eggs Beaten
- bunch spring onions(6 or 7), chopped
- 1 cup fresh mint, dill & parsley in equal quantities, chopped
- 2 tbsp Olive Oil for Frying
- 2 tbsp parmesan cheese. grated
- pinch salt and freshly ground black pepper
Accompaniment
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Description
A simple to make dish that is just as good hot or cold.
Can be a main dish or a starter in smaller protions with a greek salad and tzatiki.
Method
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1
1/ Place the grated courgette in a colander and sprinkle with salt. Leave to drain fro about about 45 mins, squeezing occasionally to remove as much water as possible.
2/ Whilst this is taking place, In a mixer bowl, place the feta, ricotta, black pepper and eggs and beat together using whisk attachment. Turn on the oven to preheat at temp gas 4 / 180.
3/ When the courgette finished draining, Heat the oil in a frying pan and fry the onions until softened and translucent. Add the drained courgette and herbs and cook until all softened, but not browned.
4/ Mix the contents of the frying pan, with the eggs & cheese mix. Pour into a baking dish sprinkle the parmesan over the top, cover and bake for 30 mins until set and golden brown.
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