Greek Zucchini Pie (Kolokithopita)

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Greek Zucchini Pie (Kolokithopita)

Greek Kolokithopita with crispy, flaky filo, and creamy herby zucchini filling with feta cheese and Greek yogurt. A delicious summer pie!

Prep Time45

Cook Time1

Course: Appetizer

Cuisine: Greek, Mediterranean

Keyword: feta, pie

Servings: pieces

Calories: 326kcal

Ingredients

For The Kolokithopita Filling:

1 kg (2.2 pounds) zucchini
1 teaspoon sea salt
200 grams (¾ cup) Greek yogurt
3 medium-sized eggs
60 ml (¼ cup) extra virgin olive oil
180 grams (1 large) onion
80 grams (2 large) spring onions
350 grams (2¼ cups) feta cheese crumbled
2 tablespoons dill minced
3 tablespoons parsley minced
3 tablespoons fine semolina or breadcrumbs
ground pepper

For The Pie Crust:

8 sheets filo pastry (about ⅔ of a 450-gram package)
100 ml olive oil or other vegetable oil

Instructions

Prepare the filo. Thaw the filo in the fridge overnight. Then let it sit at room temperature, inside its package, for 30 minutes before using it. Unroll the filo, take the number of filo sheets you need (8 for this recipe), stack them and cover with a tea towel so they won't air-dry. See notes below.
Prepare the zucchini. Grate the zucchini on the coarse scale of a box grater. Add to a strainer (with a bowl underneath to collect the juices), and mix well with 1 teaspoon sea salt.
Let the zucchini sit for 30 minutes at room temperature or in the fridge overnight. If refrigerating, allow it to reach room temperature before squeezing.
In a large bowl, whisk yogurt, eggs, and ¼ cup extra virgin olive oil.
In a small food processor, pulse both types of onions until very finely grated. Add to the bowl with the yogurt.
Stir in the dill, parsley, semolina, and feta cheese. Season with ground pepper.
Squeeze the zucchini by taking handfuls of it in your palms. Remove as much water as you can and add it to the batter.
Stir everything to thoroughly combine.
Preheat oven to 180°C / 360°F.
Grease a 33 x 23 cm (9 x 13-inch) pan with olive oil (or other vegetable oil if you are using.
Place 4 filo sheets to cover the bottom of the pan, hanging evenly all around the sides (these will be overlapped on top at the end to create a fluffy pie edge). Brush each filo you add with a bit of olive oil.
Add a folded filo to fit inside the pan. Brush with oil.
Spread the filling evenly.
Add 3 more folded filos to fit inside the pan and cover the filling. Brush each filo with oil.
Overlap the filo that hangs out of the pan, fluffily and unevenly over the pie, brushing with oil as you do so.
Cut and separate the pie into 10 pieces. Use a sharp knife and cut only the top filo, not the bottom filo.
Bake for about an hour on the lowest rack of the oven until honey golden and very crispy.
Rest out of the oven for at least 30 minutes before cutting and serving.

Notes

-You can re-roll the remaining filo and place it air-tightly back in its package. You can use plastic wrap to cover it. Keep in the fridge for up to 5 days or return to the freezer.

Nutrition