Little Pumpkin Turnovers (Κolokythopitakia)
INGREDIENTS
Ingredients for the kourou dough:
250g strained yoghurt
250g Vitam Soft margarine
1 egg
Salt
1 pinch sugar
All-purpose flour (as needed)
Ingredients for the filling:
3-4 courgettes ( / zucchinis), medium-sized, grated using a grater
Salt
Pepper
Nutmeg, ground
2 spring ( / green) onions, finely-chopped
1 onion, finely-chopped
½ bunch dill, finely-chopped
4-5 spearmint leaves, finely-chopped
200g Samos feta, crumbled
200ml white wine
150ml olive oil
Instructions:
Instryctions for the kourou dough:
Put all of the ingredients – except for the flour – into a metal bowl. After mixing them together, add as much flour as necessary for the dough not to stick to hands.
Instructions for the filling:
Heat up the olive oil in a pot, add the grated courgettes and the onions. Allow everything to sauté well, until they have discharged all of their liquids. Quench with the white wine, add salt, pepper, nutmeg and all of the aromatic herbs, and then remove from the burner.
Let the pot cool down, and then add the crumbled feta.
Roll out the dough on a floured workspace, to a medium thickness. Use a cookie ( / biscuit) cutter to cut out flat circles of dough. Place the filling in the centre of each dough circle and then apply egg to their edges. Close their edges, thus creating semi-circles. Press down on their edges lightly with a fork, in order to seal them closed. Coat them on top with butter or egg yolk. Bake in a pre-heated oven at 170 degrees Celsius, for about 15-18 minutes.