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 zucchini glut.
Prep Time20 minutesmins
Cook Time40 minutesmins
Resting10 minutesmins
Total Time1 hourhr10 minutesmins
Course: Lunch, Side Dish
Cuisine: Greek
Keyword: Greek Courgette Pie, Greek Zucchini Pie, Zucchini and Feta Phyllo Pie
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 9x13 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
1. You can double the amount of feta cheese for a stronger flavour.2. Replace the ricotta with feta (see note 1)STORING AND FREEZINGYou 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
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!