Kolokithopita – Greek Zucchini Pie, is a delightful dish that captures the essence of Mediterranean cuisine in every bite. This recipe brings together the savory flavors of fresh zucchini and aromatic herbs, enveloped in crispy phyllo dough, creating a dish that’s not just easy to prepare but also comforting and nostalgic. Perfect for family gatherings or as a simple weeknight meal, Kolokithopita is a crowd-pleaser that evokes the warmth of home cooking. What’s even better? This quick, step-by-step recipe ensures that anyone can prepare it with minimal fuss, making it a must-try in your culinary repertoire.

Ingredients

To create the perfect Kolokithopita, you’ll need the following ingredients:

6 medium zucchinis (shredded): The star of the dish, Zucchini adds a tender and juicy texture to the filling while providing a mild flavor that’s simply irresistible.
1 medium yellow onion (chopped): Adds a sweet and aromatic base that enhances the overall flavor profile of the pie.
3 eggs: These contribute rich creaminess and help bind the filling together, ensuring every bite is luscious and satisfying.
7 oz feta cheese (crumbled): A robust and tangy cheese that adds a creamy richness, perfectly balancing the zucchini’s mildness.
12 sheets of phyllo dough (thawed): For that signature flaky and crispy texture, phyllo dough creates the ideal crust that envelops the filling.
1/2 cup extra virgin olive oil: The golden liquid gold enhances complexity and depth of flavor, ensuring the phyllo is beautifully crisp.
2 tbsp fresh parsley (chopped): Adds a bright, fresh note and enhances the herbaceousness of the filling.
2 tbsp fresh dill (chopped): An aromatic herb that complements the zucchini wonderfully, giving the dish an authentic Greek touch.
1 tbsp fresh mint (chopped): Provides a refreshing lift, balancing the richness of the cheese and eggs.
1/2 teaspoon salt: A vital seasoning that enhances and elevates the flavors of the filling.
Freshly ground pepper: A dash adds warmth and depth to the dish.

Step-by-Step Directions

Prepare the Zucchini: Start by shredding the zucchini and placing it in a colander for about an hour. This step is crucial to remove excess moisture, so your pie doesn’t turn out watery.
Cook the Onion: In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Once cooked, let it cool down.
Preheat the Oven: Preheat your oven to 350°F (180°C), allowing it to reach the perfect temperature for baking the pie.
Chop the Herbs: While the onion cools, chop the parsley, dill, and mint; their aromatic profile will infuse the filling with incredible flavor.
Mix the Filling: In a large mixing bowl, combine the crumbled feta cheese and eggs, seasoning them generously with salt and freshly ground pepper. Squeeze out any excess moisture from the zucchini thoroughly and add it to the bowl, along with the sautéed onion and fresh herbs.
Prepare the Baking Dish: Brush the bottom of a 13 x 9-inch baking dish with olive oil. Lay down the first sheet of phyllo dough and brush it generously with olive oil; continue layering with 5 more sheets, brushing each with oil as you go.
Add the Filling: Once you have 6 layers of phyllo in the dish, pour the zucchini filling into the center, spreading it evenly.
Top with Phyllo: Cover the filling with another sheet of phyllo dough, brushing it with olive oil before adding more layers. Continue this until you have 6 layers on top, ensuring to brush each with olive oil.
Seal the Pie: Fold over the flaps of the dough from the sides to enclose the filling, and brush the entire top with olive oil. Use a sharp knife to make a few slits in the top layer to let steam escape.
Bake: Place the pie in the center of the oven and bake for about 1 hour, or until the crust is crisp and golden brown.
Serve: Let the pie cool slightly before cutting into squares and serving it warm.

Tips & Tricks

To elevate your Kolokithopita, consider the following tips:

For a richer flavor, you can mix in some grated Parmesan cheese with the feta.
Feel free to add other vegetables, such as spinach or bell peppers, to the filling for added nutrition and variety.
If you prefer a spicier kick, add a pinch of cayenne or red pepper flakes to the filling mixture for a memorable twist.
Make sure to brush each layer of phyllo dough generously with olive oil; this is key to achieving that flaky, crisp texture.

Serving Suggestions & Pairings

Kolokithopita can be enjoyed as a main dish or as a delightful side. Here are a few serving suggestions:

Pair it with a fresh Greek salad made with tomatoes, cucumbers, olives, and a sprinkle of oregano for a complete meal.
Serve it with a dollop of tzatziki sauce for a refreshing contrast that enhances the overall flavor.
This dish is perfect for picnics and potlucks; cut it into squares for easy serving. It’s also delicious cold, making it a versatile option for leftovers.

Nutritional Information

A serving of Kolokithopita (1 square) approximately contains:

Calories: 200
Total Fat: 12g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 400mg
Total Carbohydrates: 16g
Dietary Fiber: 1g
Sugars: 2g
Protein: 5g

While this dish is rich and satisfying, balance it with plenty of fresh vegetables on the side for a well-rounded meal.

Storing Tips & Variations

To keep your Kolokithopita fresh:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
It can also be frozen for up to a month; just ensure it’s well-wrapped to prevent freezer burn.
To reheat, place it in a preheated oven at 350°F (180°C) for about 15-20 minutes until heated through.

Variations include incorporating different herbs, trying a mix of cheeses, or even swapping out the zucchini for other vegetables such as eggplant or mushrooms.

Conclusion

Kolokithopita is more than just a dish; it’s a culinary celebration of Greek flavors and homemade goodness. We hope this recipe inspires you to bring this delicious pie to your kitchen, whether for a family dinner or a gathering with friends. Try it out, and don’t forget to share your experience or any personal twists you make on the classic recipe!

FAQs

Can I make Kolokithopita ahead of time?
Yes! You can assemble the pie the night before and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s straight from the fridge.
Is it necessary to squeeze the zucchini?
Absolutely! Removing excess moisture prevents the pie from becoming soggy and ensures a crisp crust.
Can I use store-bought crust instead of phyllo?
While phyllo dough is traditional for this recipe, you can substitute it with a standard pie crust if you’re short on time, but the texture will differ.
What can I serve with Kolokithopita?
A side salad or a light yogurt dip like tzatziki makes excellent accompaniments.
Can I substitute feta with another cheese?
If feta isn’t your favorite, crumbled ricotta or goat cheese can be excellent alternatives, providing a creamy texture while keeping the flavors balanced.

Slice of Greek zucchini pie with herbs and spices

Kolokithopita

Kolokithopita is a delightful Greek zucchini pie made with fresh zucchini, aromatic herbs, and crispy phyllo dough, perfect for gatherings or a simple weeknight meal.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course, Side Dish

Cuisine Greek, Mediterranean

Servings 8 servings

Calories 200 kcal

Ingredients

Main Ingredients

6 medium medium zucchinis, shredded Zucchini adds a tender and juicy texture.
1 medium yellow onion, chopped Enhances the overall flavor profile.
3 eggs Bind the filling together.
7 oz feta cheese, crumbled Adds creaminess and tang.
12 sheets phyllo dough, thawed Creates a flaky and crispy crust.
1/2 cup extra virgin olive oil For brushing layers of phyllo.
2 tbsp fresh parsley, chopped Adds freshness to the filling.
2 tbsp fresh dill, chopped An aromatic herb complementing the zucchini.
1 tbsp fresh mint, chopped Provides a refreshing lift.
1/2 teaspoon salt Vital for enhancing flavor.
freshly ground pepper Adds warmth and depth.

Instructions

Preparation

Shred the zucchini and place it in a colander for about an hour to remove excess moisture.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent, then let it cool.
Preheat your oven to 350°F (180°C).
Chop the parsley, dill, and mint.

Assembly

In a large mixing bowl, combine the crumbled feta cheese, eggs, salt, and pepper. Squeeze out any excess moisture from the zucchini and add it together with the sautéed onion and fresh herbs.
Brush the bottom of a 13 x 9-inch baking dish with olive oil. Lay down the first sheet of phyllo dough, brush it with olive oil, and repeat this for 5 more sheets.
Pour the zucchini filling into the center of the dish and spread it evenly.
Cover with another sheet of phyllo, brushing with olive oil, and repeat until you have 6 layers on top.
Fold over the sides of the phyllo to enclose the filling, brushing the top with olive oil. Make slits in the top layer to let steam escape.

Baking

Bake in the center of the oven for about 1 hour or until the crust is crisp and golden brown.
Let the pie cool slightly before cutting into squares and serving warm.

Notes

For extra flavor, mix in some grated Parmesan with the feta. You can also substitute zucchini with other veggies like spinach or eggplant. Ensure to brush each phyllo layer generously with olive oil for a great texture.

Keyword Greek Recipes, Kolokithopita, Mediterranean Cuisine, Phyllo Dough, Zucchini Pie