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

Course: Casserole, Dinner
Cuisine: Greek
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8
Calories: 324kcal
Author: Edyta
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.
Print Recipe

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