Greek Zucchini Pie (Kolokithopita) — Greek Zucchini Pie

That's it. Summer is officially here. No more spare time for me 🙁 Today though I promised myself I would have my morning coffee in front of my laptop (instead of having it while preparing food in our restaurant) so I could write about this scrumptious Greek Zucchini Pie.

It's a Zucchini Pie made with crispy phyllo and a delicious, creamy Greek yogurt, feta cheese, and herb filling. This pie has summer written all over it. It's sweet and salty, and also crispy with a hint of freshness from the fresh mint. It's so good that it can even get you into an -I want to eat the whole pan situation.

And like every pie, (at least the Greek phyllo ones) you can enjoy it at all times during the day since it's also eaten at room temperature as well. Either as breakfast, lunch, dinner, or a healthier snack.

Zucchini Pie With Phyllo And Feta Cheese — Zucchini Pie With Phyllo And Feta

What Type Of Zucchinies You Need For This Pie

The only thing you need to watch out for in this recipe is to pick small and tender zucchinis. So the filling will be soft and not too crunchy. Other than that, you have nothing to worry about because this pie is sooo easy to make.

You just mix the ingredients for the filling altogether (after you have let the grated zucchini drain for a bit) and add to the pan where you have laid a few sheets of phyllo (greased with olive oil in between), overlap the phyllo edges over the filling and bake.

Recipe

Greek Zucchini Pie With Filo & Feta Cheese (Kolokithopita)

4.06 from 57 votes

A crispy, fresh, and truly flavorful zucchini and feta cheese pie!

Cook Time 45

Servings pieces

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Ingredients

580 grams or 4 small zucchinis
140 grams plain Greek yogurt
150 grams feta cheese crumbled
1 large eggs lightly beaten
80 grams olive oil
3-4 fresh spearmint leaves chopped
1 tablespoon dill chopped
5 sheets filo pastry
salt and pepper

Instructions

Unfreeze phyllo by leaving it in the fridge overnight.
Grate the zucchinis with a hand grater (not too thin) and add to a strainer. Add ½ teaspoon of salt and rub the zucchinis for the salt to spread evenly. Let the grated zucchinis drain for half an hour. While the zucchinis drain remove the phyllo from the fridge and let it sit at room temperature without removing it from its package.
Squeeze the zucchinis to remove most of their water and add to a mixing bowl. Combine with the Greek yogurt, feta cheese, egg, spearmint, dill, and 2 tablespoons of olive oil out of the 80 grams (keep the remaining oil for greasing the pan and the phyllo). Season with a pinch of salt and a bit of pepper.
Preheat oven to 350F / 180C.
Grease well with olive oil the bottom of a 28 cm / 11-inch round pan. Place a sheet of phyllo in the pan and grease well also. Repeat the process until you have 5 filo sheets in the pan. Add the filling and spread it evenly with a spoon.
Overlap the excess phyllo that hangs out of the pan on top, in order to cover the filling. Make sure you grease well each phyllo with olive oil. Prick the pie a few times with a knife and bake for approximately 30-45 minutes until the pie gets a nice golden brownish color all over.