Greek Zucchini Pie (Kolokithopita) combines zucchini, herbs, feta cheese and ricotta in crisp phyllo. Delicious hot or cold and perfect for picnics, lunchboxes and family gatherings. A great way to use up summer your zucchini glut.
You will also love my Crispy Feta Rolls recipe!
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We all know and love Spanakopita, right? Meet Greek spinach pie’s lesser known sibling Kolokithopita (zucchini pie / courgette pie). Kolokithi (zucchini) + pita (pie) = kolokithopita.
This vegetarian savoury pie is a staple in Greece during the summer and actually not that difficult to make. I love a Greek pie where the filling doesn’t require cooking prior to assembling the pie 🙂
Zucchini pie tastes quite similar to spanakopita, so if you love the spinach version you are sure to love this one too!
Zucchini Pie Ingredients
Let’s take a look at what’s needed to make this traditional Greek pie recipe.
- Zucchini (that’s courgette if you are in the UK) and salt
- Fresh dill and lots of it!
- Dried mint, garlic granules, onion granules
- Feta cheese and ricotta cheese (or anthotyro if you are in Greece)
- Eggs – act as a binder for the pie filling
- Phyllo dough (filo dough) – if you are using frozen dough then allow it thaw overnight in the refrigerator before using.
- Olive oil and melted butter for brushing on the pastry
- Sesame seeds to top (optional)
HOW TO MAKE GREEK ZUCCHINI PIE STEP BY STEP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREPARE THE ZUCCHINI
Grate the zucchini on a box grater or use a food processor (I used my Magimix). Place the grated zucchini in a colander set over a bowl. Add salt and toss to combine then leave for 10-15 minutes to allow for the zucchini to soften and release moisture.
Place the grated zucchini in a clean linen towel and squeeze excess moisture. You can also use your hands and do this in batches. Put the drained zucchini in a large bowl.
Add the remaining filling ingredients – feta and ricotta cheese, fresh dill eggs, dried herbs and seasoning – and mix well to combine.
ASSEMBLE THE PIE
Take the phyllo out of the fridge and keep covered with a slightly damp linen towel. Melt the butter and combine with the olive oil. Brush a 9×13 inch pan with the oil and butter.
Lay a sheet of phyllo on each of the four sides of your pan. The pastry should partially cover the bottom of the pan and hang over the edge. Brush each piece of phyllo with the olive oil as you place them in the pan.
You should have at least five sheets of phyllo overlapping the bottom of your pie dish. Add an extra sheet in the middle if needed.
Add the pie filling, spread out and level. Now cover the top of the pie with five sheets of the pastry and fold over the overhanging phyllo. Remember to always brush each of the pastry sheets with the oil so that it crisps up beautifully in the oven.
Use a sharp knife to score the top of the pie – this will make cutting much easier once it is baked. Sprinkle with the sesame seeds. Drizzle a little water along the edges of the pie.
BAKE THE PIE
Bake in a preheated oven at 350°F / 180°C for 35-40 minutes, rotating the pan if needed so that the phyllo browns evenly. The pie should be golden and crisp.
SLICE AND SERVE
Allow the pie to cool down for at least half an hour (or even longer) before slicing. Use a knife to cut along the scores you made earlier and serve with a Greek Salad or as a snack.
STORING AND FREEZING
You can store any leftovers in the fridge for up to three days. Serve cold or reheat in an air fryer or the oven at 350°F / 180°C for about 5 minutes to refresh the pastry.
You can also freeze the entire assembled zucchini pie prior to baking. Bake from frozen, adding 10 minutes or so to the cooking time.
RECIPE NOTES
How do you keep phyllo dough from drying out? Keep the dough covered with a damp towel to prevent it from drying out and becoming brittle.
Make sure to properly squeeze the moisture out of the grated courgette to prevent your pie from getting soggy!
HAVE YOU MADE MY ZUCCHINI PIE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have also just launched my Threads and TikTok channel and would love to meet you there 🙂
Greek Zucchini Pie (Kolokithopita)
Equipment & Tools
Ingredients
- 4 large zucchini (courgette) or six medium
- 2 tsp salt
- 1 cup (50g) chopped fresh dill
- 1 tbsp dried mint
- 2 tsp garlic granules
- 2 tsp onion granules
- 7 oz (200t) feta cheese, crumbled * see note 1
- 1 cup (250g) ricotta cheese * see note 2
- 3 medium eggs
- 1 pack phyllo dough (filo dough) – minimum 12 sheets
- 1/2 cup (113g) unsalted butter , melted
- 4 tbsp olive oil
- 2 tbsp sesame seeds to top (optional)
- a little water , to drizzle
Instructions
PREPARE THE ZUCCHINI
- Grate the zucchini on a box grater or use a food processor (I used my Magimix). Place the grated zucchini in a colander set over a bowl. Add the salt, toss to combine and leave for 10-15 minutes to allow for the zucchini to soften and release moisture.
- Place the grated zucchini in a clean linen towel and squeeze excess moisture. You can also use your hands and do this in batches. Put the drained zucchini in a large bowl.
- Add the remaining filling ingredients – feta and ricotta cheese, fresh dill, eggs, dried herbs and seasoning – and mix well to combine.
ASSEMBLE THE PIE
- Preheat the oven to 350°F / 180°C. Take the phyllo out of the fridge and keep covered with a slightly damp linen towel. Melt the butter and combine with the olive oil. Brush a 9×13 inch pan with the oil and butter.
- Lay a sheet of phyllo on each of the four sides of your pan. The pastry should partially cover the bottom of the pan and hang over the edge. Brush each piece of phyllo with the olive oil as you place them in the pan.
- You should have at least five sheets of phyllo overlapping the bottom of your pie dish.
- Add the pie filling, spread out and level. Now cover the top of the pie with five sheets of the pastry and fold over the overhanging phyllo. Remember to always brush the pastry with the oil so that it crisps up beautifully in the oven.
- Use a sharp knife to score the top of the pie – this will make cutting much easier once it is baked. Sprinkle with the sesame seeds. Drizzle a little water along the edges of the pie.
BAKE THE PIE
- Bake for 35-40 minutes, rotating the pan if needed so that the phyllo browns evenly. The pie should be golden and crisp.
SLICE AND SERVE
- Allow the pie to cool down for at least half an hour (or even longer) before slicing. Use a knife to cut along the scores you made earlier and serve with a salad or as a snack.
Video
Notes
- Keep the dough covered with a damp towel to prevent it from drying out and becoming brittle.
- Make sure to properly squeeze the moisture out of the grated courgette to prevent your pie from getting soggy!
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