Kolokythopita is a Greek traditional pie that is bursting with the fresh flavors of zucchini, feta, and herbs. Follow my simple recipe to make a batch or two because it freezes well and goes fast!
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- Salt and drain the zucchini: Zucchini is mostly water and it must be drained properly before adding it to the filling otherwise the pie will be too watery. Grate the zucchini using a box grater or a food processor with the grater attachment and them place in a colander. Sprinkle a half teaspoon to a teaspoon of salt on top and toss it. Set the zucchini aside wither in the sink or over a bowl for 15-20 minutes. You will be amazed how much liquid is released. Don’t stop there! Squeeze out as much of the liquid as possible to keep the filling from getting watered down.
- feta cheese: try to buy feta blocks instead of already crumbled feta. The quality is far superior and it takes just a few seconds to crumble it yourself. The crumbles are way too briny in taste and the block can be rinsed to reduce the saltiness. In this recipe, cow’s milk feta can be used. It is much less expensive than the sheep’s milk variety (my favorite) and is delicious in baked pies.
- gouda cheese: the recipe tastes very delicious with shredded gouda but sometimes I don’t have it on hand and have used parmesan and mozzarella with great results. Use what you have and love 😁
- add the eggs last: Combine all of the filling ingredients together and taste the filling before adding the eggs. Adjust the seasonings if needed then add the eggs. This way, you don’t have to taste the filling with raw egg and it will be seasoned perfectly.
Savory pies are a very common part of classic Greek cuisine. We love our spinach pie, cheese pie, leek pie and the same goes for zucchini pie. Very similar to quiche, but surprisingly light and refreshing.
I absolutely love zucchini and can eat it all year long. It’s great to make in the summer if you grow yours in your garden. Simple, easy and absolutely delightful!
For the Freezer: Assemble the pie and place in the freezer for an hour so that the butter/oil solidifies. Wrap with plastic and freeze for up to 2-3 months. Thaw in the refrigerator overnight and remove the plastic. Bake in the oven as per the recipe’s instructions. To bake the pie frozen, preheat the oven to 350 °F and cover the pie with foil. Bake covered for 1 hour. Remove the foil and bake for another hour or until the pie is golden brown.
Day-Ahead Instructions: Assemble the pie and refrigerate it overnight. Bake as per the recipe instructions.
More Recipes like this:
- • 1-pound phyllo, thawed and at room temperature
- • 8 ounces salted butter, melted
- • ½ cup of unseasoned breadcrumbs
- For the filling:
- • 5 zucchinis, grated (about 200g per zucchini)
- • 8 ounces feta cheese, crumbled
- • 6 ounces shredded gouda cheese, parmesan, or mozzarella
- • 4 scallions, thinly sliced
- • 3 eggs, lightly beaten
- • ¼ cup finely chopped mint
- • 1 teaspoon dried dill
- • Salt and pepper, to taste
Preheat the oven to 400 °F, 200 °C.
Make the filling:
Place the grated zucchini in a colander and sprinkle with ½ teaspoon of salt. Toss to coat and set aside either in the sink or over a large bowl to catch the liquid that drains. Set aside for at least 30 minutes. Squeeze the zucchini with your hands to release as much of the liquid as possible.
Place the strained zucchini in a large mixing bowl.
Add all of the remaining filling ingredients except for the eggs and mix well. Taste and adjust the seasoning if needed.
Add the eggs and mix well to combine.
Assemble the pie:
Brush the inside of a 10-inch round by 2 inches deep pie pan with melted butter.
Sprinkle the breadcrumbs into the pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. If this was a clock, they would be hanging over around the 12:00 position.
Drizzle butter over the top sheet.
Take 3 more sheets and place them at the 3:00 position with most of the sheets inside the pan and the remaining hanging over the sides. Drizzle with lots of butter.
Place three more sheets at the 6:00 position and drizzle with butter. Finally, 3 more sheets at the 9:00 position and drizzle with more butter.
Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.
Separate the remaining phyllo into 2 stacks and place one stack on top and tuck the sides in to create a border crust. Drizzle with butter. Place the remaining stack on top and tuck the extra phyllo into the sides of the pan.
Cut the top layer into 8 pieces all the way down to the filling.
Pour the remaining melted butter on top and brush all around.
Bake the pie:
Place the pie pan onto a baking sheet and bake on the center rack for 60-75 minutes.
Allow the pie to rest at room temperature for at least 20 minutes so that the filling can set.
Serve with a salad and creamy tzatziki. Enjoy!
Make-ahead freezer instructions: assemble the pie and place in the freezer. Once the butter chills and hardens, wrap the pie with plastic wrap and then with aluminum foil. The pie will keep fresh for up to 3 months. Thaw overnight in the refrigerator and remove the plastic.
Bake as per the recipe instructions except, cover it with foil for the first 30 minutes and uncover for the remaining time.
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