Greek Zucchini Pie (Kolokythopita)

📌 Prep Time: 20 minutes
🔥 Cook Time: 45 minutes
⏳ Total Time: 1 hour 5 minutes
🍽 Servings: 8

A traditional Greek zucchini pie (Kolokythopita) made with fresh zucchini, a blend of Greek cheeses, and aromatic herbs, all wrapped in crispy, golden phyllo dough. This savory pie is a perfect dish for lunch, dinner, or even a snack!

Ingredients

For the Pie:

  • 1 pack of country-style phyllo dough
  • 100g butter, melted

For the Filling:

  • 1kg zucchini, grated
  • 60g olive oil
  • 300g fresh onion, finely chopped
  • 300g feta cheese, crumbled
  • 200g anthotyro cheese, crumbled (or ricotta)
  • 100g kefalotyri cheese, grated (or Parmesan)
  • 15g dill, finely chopped
  • 15g mint, finely chopped
  • 100g sweet trahana (or breadcrumbs)
  • 3 eggs
  • 15g salt

Instructions

Prepare the Filling

  1. Grate the zucchini and sprinkle with salt. Place in a colander and let it drain for about 15 minutes to remove excess moisture.
  2. Heat a pan over medium-high heat, add the olive oil, and sauté the fresh onion until softened and slightly golden. Remove from heat and let cool.
  3. Lightly beat the eggs in a bowl. Add the feta, anthotyro, kefalotyri, trahana, dill, mint, and salt.
  4. Squeeze out any remaining moisture from the zucchini and mix it into the filling. Stir well until fully combined.

Assemble the Pie

  1. Preheat your oven to 160°C (320°F), no fan.
  2. Lightly butter a baking dish and place the first phyllo sheet, making sure it covers the bottom and sides.
  3. Brush with melted butter, then layer two more sheets, brushing each with butter.
  4. Evenly spread the zucchini filling over the phyllo.
  5. Fold the excess phyllo over the filling and layer 4 more sheets on top, buttering each one.
  6. Tuck in the edges and score the top with a knife to create portions.
  7. Brush the surface with butter.

Bake the Pie

  • Bake in the preheated oven for about 45 minutes, or until the pie is golden brown and crisp.
  • Let it cool for a few minutes before serving.

💡 Pro Tips

✅ Use homemade phyllo: If possible, try making your own rustic phyllo dough for an authentic touch.
✅ Drain the zucchini well: Removing excess moisture ensures a firm, non-soggy filling.
✅ Customize the cheese: If you can’t find Greek cheeses, use ricotta instead of anthotyro and Parmesan instead of kefalotyri.
✅ Make it ahead: You can prepare and assemble the pie in advance