Greek Zucchini Pie (Kolokithopita)

5 from 3 votes

, Updated Jul 18, 2025

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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!

Greek Zucchini and Feta Phyllo Pie close up with slice taken out

We all know and love Spanakopita, right? Meet Greek spinach pie’s lesser known sibling Kolokithopita (zucchini pie / courgette pie). Kolokithi (zucchini) + pita (pie) = Κολοκυθόπιτα (kolokithopita).

This vegetarian savory pie is a staple in Greece during the summer and actually not that difficult to make. I love a recipe where the filling doesn’t require cooking prior to assembling the pie 🙂

Kookithopita is typically eaten in the summer when zucchini is plentiful. There’s also sweeter version that used pumpkin instead of zucchini, usually prepared during the colder months.

Zucchini Pie Ingredients
How to Make Zucchini Pie
Serving Suggestions
Storing and Freezing
Recipe Notes
Greek Zucchini Pie (Kolokithopita) Recipe

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)

Greek zucchini pie ingredients with captions

How to Make Zucchini Pie

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.

adding salt to a colander of grated zucchini

Squeezing moisture out of grated zucchini

Add the remaining filling ingredients – feta and ricotta cheese, fresh dill eggs, dried herbs and seasoning – and mix well to combine.

mixing the filling for Greek courgette pie

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.

assembling kolokithopita - greek phyllo pie with courgettes and feta

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.

scoring zucchini phyllo pie with a knife

BAKE, SLICE AND SERVE

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.
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.

Serving Suggestions

Serve warm with a wedge with tzatziki on the side
Enjoy cold as snack, pack into picnic boxes or serve as part of a Greek spread with Horiatiki salata , Souvlaki, Pita Bread and Greek Potato Salad.

Storing and Freezing

Store leftover zucchini pie in and airtight container 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 crisp up 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!

slice of zucchini and feta pie on a plate

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 🙂