Greek Zucchini Pie (Kolokithopita)
Κολοκυθόπιτα KolokithopitaSay it: koh-loh-kee-THOH-pee-tah
Kolokithopita is a Greek savory pie made from grated zucchini, fresh herbs, and salty feta wrapped in crisp phyllo. It is a beloved everyday dish and meze, served from home kitchens to tavernas, especially during summer when zucchini is abundant. The filling is creamy and herbaceous, while the pastry shatters at the edges and stays tender within. Olive oil, dill, mint, and parsley give it a distinctly Mediterranean aroma. It can be cut into large squares for lunch or small pieces for a shared table.
Greek Zucchini Pie (Kolokithopita)
Κολοκυθόπιτα, Kolokithopita
Pronounced koh-loh-kee-THOH-pee-tah
- Serves
- 4
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Pastry
Method
Put the grated zucchini in a colander, toss with the salt, and leave to drain for 20 minutes. Squeeze handfuls very dry, pressing out as much liquid as possible.
Heat 2 tbsp (30 ml) of the olive oil in a skillet over medium heat. Cook the onion and scallions, stirring often, until soft and translucent, 6 to 8 minutes. Transfer to a bowl and let cool slightly.
In a large bowl, combine the squeezed zucchini, cooled onion mixture, dill, parsley, mint, eggs, feta, kefalotyri, and black pepper. Mix until evenly combined; the feta is salty, so taste before adding more salt.
Heat the oven to 350°F (175°C). Brush a 9x13-inch (23x33 cm) baking dish with olive oil. Lay 6 phyllo sheets in the dish one at a time, brushing each with olive oil and letting the edges overhang the dish.
Spread the zucchini filling evenly over the phyllo. Top with the remaining 6 phyllo sheets, brushing each with olive oil. Fold the overhanging edges over the top and brush with olive oil.
With a sharp knife, score the top few phyllo layers into 8 squares or 12 wedges. Bake until deep golden and crisp, 45 to 50 minutes, rotating the dish halfway through. If the top browns too quickly, cover loosely with foil.
Let the pie rest for 10 minutes before cutting along the scored lines. Serve warm or at room temperature.
Regional variants
Some cooks add a little cooked rice or semolina to absorb moisture, and graviera or anthotyro can replace part of the feta. During Lent, a nistisimi version omits eggs and cheese and brushes the phyllo with olive oil.
Cook's notes
- Squeeze the zucchini as dry as you can; excess moisture makes the phyllo soggy.
- Keep the phyllo covered with a lightly damp towel while you work, as it dries out quickly.
- Torn phyllo is fine—patch it with oiled pieces; the layers will still bake crisp and golden.
Serve with
Serve with a cucumber-tomato salad, olives, and a glass of dry white wine.
Make ahead and storage
Bake up to 1 day ahead; cool, cover, and refrigerate. Reheat at 350°F (175°C) for 15 to 20 minutes to crisp. It also freezes well for up to 2 months.
