Kolokithopita (Zucchini Pie)

Ingredients

• 500g Zucchini, coarsely grated
• 1 Onion, finely chopped
• 150g Feta cheese, crumbled
• 2 Eggs, lightly beaten
• 1/4 TL Dried mint
• 1/4 TL Dried dill
• Salz und Pfeffer Salt and pepper to taste
• 4 EL Olive oil (plus more for frying)
• 100g Flour

Instructions

1. Salt the grated zucchini well in a colander and let it sit for 15 minutes to draw out moisture. Then squeeze thoroughly.
2. Heat 2 tbsp olive oil in a pan and sauté the onion until translucent.
3. In a bowl, combine the squeezed zucchini, sautéed onion, feta, eggs, mint, dill, salt, and pepper.
4. Add the flour and remaining 2 tbsp olive oil, mixing well to form a thick batter.
5. Heat a non-stick pan with a little olive oil over medium heat.
6. Spoon small portions of the batter into the pan, shaping them into small cakes.
7. Fry each side for about 4-5 minutes, until golden brown and cooked through.
8. Serve warm, optionally with a dollop of yogurt or sour cream.

Nutrition