Kolokithopita, or Greek Zucchini Pie, is perfect comfort food for the Summer. The dish is a simple combination of zucchini, onions, herbs, eggs & feta, wrapped in a flaky phyllo dough, which makes for an awesome, light vegetarian meal.
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What is Kolokithopita?
‘Kolokithopita’, or Greek Zucchini Pie, is like ‘Spanakopita,’ except it substitutes zucchini for spinach. I had actually posted a photo taken with my iPhone on Instagram right after I made it and one of the comments was: “Like a zucchini spanakopita?” Exactly! So if you are a Greek Spinach Pie lover, you’ll surely like this zucchini pie as well.
Actually, let me throw 1 caveat in there, I think you need to like zucchini as well. See, my husband doesn’t care for zucchini at all so this pie was not for him – whereas he’s a big Spanakopita fan. Bonus point for me: I enjoyed the WHOLE Kolokithopita just for myself 🙂
But with all seriousness, I have to mention that Greeks call pumpkin and zucchini “kolokhita”. As such Kolokithopita can be made with “sweet” pumpkin or zucchini. I made here one with zucchini because 1. it’s a perfect summer dish with all the abundance of zucchini and 2. because I love zucchini.
Why did I make a zucchini pie?
This zucchini pie is totally my kind of food. I really think that Greek cuisine is my favorite of them all. I could eat Greek food every day. The best part is, I can top everything with feta! Just check these few recipes:
- Greek Spinach Rice with Feta,
- Greek Lentil Soup with Feta,
- Turkish Inspired Eggplant with Feta,
- Baked Eggs with Tomatoes and Feta,
- Greek Chicken with Tomatoes, Cauliflower and Feta.
The other day I was shopping in a freezer section in my favorite local food store and they had some pretty good Greek options, but they also stocked just a plain phyllo dough. I grabbed one with the desire to make something as soon as possible.
Little did I know that my freezer was destined for a malfunction that night and I was compelled to use my phyllo dough literally the next day; as it got beautifully defrosted and cried out to be used. I had tons of ideas of what to make with it, but for some reason, Kolokithopita was calling my name.
What do you need to make this Greek Zucchini Pie
I had a ripe zucchini in the garden, and all the other ingredients at home already, so it was an easy choice for me. I shredded a couple of zucchinis and let them sit on the colander for about an hour to release their excess water. Here is a list of what else you’ll need for this Greek Kolokithopita recipe party:
- Phyllo dough;
- Extra virgin olive oil;
- Yellow onion;
- Feta cheese;
- Salt & black pepper.
As mentioned, this Greek Kolokitopita is super easy to make. Here are simple steps:
- You’ll need to chop the onions and sauté them before adding to your shredded zucchini;
- Then you’ll mix eggs with feta, salt, and pepper and add to the zucchini/onion mixture;
- Add chopped fresh herbs and your filling is ready to go;
- The fun part is with the phyllo dough: you’ll need 6 layers on the bottom and 6 layers on the top – brush each layer with olive oil, which makes every subsequent layer feels more and more comfortable, like a nice bed. It is really cool;
- Once you have your bottom phyllo dough ready, pour over the zucchini mixture and top with another 6 layers of phyllo dough; make some cuts in the dough on top and bake until golden brown (scroll down for full printable recipe).
- I used a 9 x 13″ casserole dish. You can find a similar casserole here. (affiliate link)
If you’re a zucchini lover, a spanakopita lover, and find yourself with some phyllo dough in a freezer, then don’t hesitate to make this amazing Kolokithopita – Greek Zucchini Pie recipe. I guarantee you’ll love it.
If you’re hungry for more Greek-inspired recipes, check these out:
- Smashed Chickpea Avocado Feta Sandwich
- Geek Chickpea Soup – Revithosoupa
- Roasted Butternut Squash Feta Pierogi
- Mediterranean Hummus Bowl
Kolokithopita - Greek Zucchini Pie
- 6 zucchini medium, shredded
- 1 onion yellow, medium, chopped
- 3 eggs
- 7 oz feta crumbled
- 12 sheets phyllo dough thawed
- 1/2 cup olive oil extra virgin
- 2 tbsp parsley fresh, chopped
- 2 tbsp dill fresh, chopped
- 1 tbsp mint fresh, chopped
- 1/2 teaspoon Salt
- Freshly Ground Pepper
- Shred the zucchini and place it in a colander for about an hour;
- Heat up one tablespoon of olive oil in a skillet, add chopped onions and cook for about 3-4 minutes until translucent; cool it down;
- Preheat the oven to 350 F (180C);
- Chop parsley, dill, and mint;
- In a bowl combine feta and eggs, season with salt & pepper;
- Squeezing extra excess of water out, place zucchini in a large bowl; add onions, herbs and eggs/feta mixture;
- Brush the bottom of baking dish (13 x 9 inches) with olive oil; place the first layer of phyllo dough and brush with olive oil; continue until you have 6 layers;
- Pour the zucchini filling into the baking dish;
- Cover with a sheet of phyllo dough and brush with olive oil; continue until you have 6 layers of phyllo dough;
- Fold over the flaps of the dough, and brush the entire top with olive oil;
- Using a knife make few wholes in the dough;
- Bake in the center of the oven for an hour or until the crust is crisp and golden brown.
- Cut into squares and serve warm.
- The recipe calls for half a teaspoon of salt as feta is salty. If you want, you may skip the salt altogether;
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