Squash pie, zucchini cake, I do not know exactly what to call this heavenly mix of squash, leek and cheese, but the name isn’t really important when it comes to good food. Directly translated kourkouto means something like (cake) batter. Eat the pie / cake as an main course, along with a fresh tomato salad and a piece of bread, or as an accompaniment to grilled chicken. The recipe is borrowed from the fantastic Greek food blog kalofagas, but with a few changes, the most important being that I use more cheese in my kourkouto. For nothing is much better than cheese. And by the way, if you want you can fry some bacon and add to the batter before baking the pie. Seriously good!
- 1 small leek, finely chopped
- 1 zucchini/squash, about 350 grams, cut 4 thin slices, chop the rest
- 0,3 cup olive oil
- 2 eggs
- 0,3 cup flour
- 1 teaspoon baking powder
- 0,3 cup Greek yogurt
- 0,5 cup feta cheese, coarsely chopped
- 1 cup kasseri *, grated
- 1 bunch dill, chopped
- 1 teaspoon paprika
- pepper and perhaps salt
Sweat leek and squash (except slices) in oil for about 15 minutes. Meanwhile, make the batter: Beat eggs; add flour and baking powder, then yoghurt. Stir well and add the cheese, along with dill. Stir in the vegetables. Season with pepper and paprika, the cheese is probably so salty that you do not need a lot, if any, extra salt. Pour into a greased, small baking dish. Top with the squash slices, sprinkle a little paprika on top, and bake at 175 degrees C for about 50 minutes.
Let the pie / cake stand fifteen minutes before you eat it, but if you wait until it has room temperature, it’s absolutely fine too.
To 2 as main course, 4 as a side dish.
* Kasseri is a lovely, tasty but not strong, Greek cheese made from sheep’s or goat’s milk. If you are lucky you have a fantastic cheese shop near you, to find an adequate replacement is not easy. However, provolone, cheddar or graviera will probably also taste excellent in this dish.