Kolokithopita – Greek Zucchini Pie Recipe

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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.

Kolokithopita Greek Zucchini Pie in a casserole dishThis post may contain affiliate links. You can read my disclosure policy here.

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.

Greek Kolokithopita Pie in a casserole dish with knife on a side

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:

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.

Greek zucchini pie in a red casserole dish, close up photo

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;
  • Dill;
  • Parsley;
  • Mint;
  • Eggs;
  • 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)

Kolokithopita - Greek Zucchini Pie is a perfect comfort food dish for the end of the Summer. Simple combination of zucchini, onions, herbs, eggs & feta wrapped in flaky phyllo dough makes for and awesome, light vegetarian meal.

Kolokithopita - Greek Zucchini Pie is a perfect comfort food dish for the end of the Summer. Simple combination of zucchini, onions, herbs, eggs & feta wrapped in flaky phyllo dough makes for and awesome, light vegetarian meal.

Greek Kolokithopita in a casserole dish with knife next to the dish

 

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:

Kolokithopita, or Greek Zucchini Pie, is a perfect comfort food for the end of 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.

Kolokithopita - Greek Zucchini Pie

Kolokithopita, or Greek Zucchini Pie, is perfect comfort food for the end of 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.
5 from 4 votes
Print Pin Rate
Course: Casserole, Dinner
Cuisine: Greek
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8
Calories: 324kcal
Author: Edyta

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. The recipe calls for half a teaspoon of salt as feta is salty. If you want, you may skip the salt altogether;
 

Nutrition

Calories: 324kcal | Carbohydrates: 22g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 596mg | Potassium: 468mg | Fiber: 2g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 28.6mg | Calcium: 163mg | Iron: 2.1mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

Kolokithopita zucchini pie in a casserole dish with knife next to the dish, horizontal shot

 

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Disclaimer: This post may contain affiliate links which won’t change your price but will share some commission. I only recommend what I like and use. Please only purchase what you need.

 

 

 

 

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22 Comments

  1. 5 stars
    I’ve made zucchini lasagna but never this way…the Greek way. I am loving this idea. I am going to have to share with my neighbors who are Greek. They would love this especially with all the zukes growing in the garden.

  2. 5 stars
    Just the title got me all excited. Love phyllo dough and this recipe looks fit for a king. Love that it’s all layered in a casserole.

  3. What can be substituted for feta cheese? I don’t like feta and I can’t have salt can you help me?

    1. I’m sorry, I’m not really sure how to help you with this. Feta is practically the main ingredient in this dish. I’m not sure what would work well as suvbstitute. Maybe skip it.

    2. Hi Kathleen!
      You can try just leaving out the feta all together, or like Andy noted- the ricotta would definitely work beautifully. I’m Greek and my mom is always making different kinds of garden green pitas. She’s always substituting feta with ricotta if we run out. Its absolutely delicious! You can also try crumbling tofu into it too. That would work as well!

  4. 5 stars
    This was delicious! But I will say, I think the salt is an essential ingredient even with the feta cheese being salty. We forgot the salt and had to add the salt on when we were eating it. But it’s delicious and I’m definitely going to be making this again!

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