04/26/2026
Kolokithopita (Savory Greek Zucchini & Feta Pie)
This is a classic Greek vegetarian pie featuring fresh zucchini, creamy feta cheese, aromatic herbs, and crispy phyllo. It's perfect as a light lunch, appetizer, or main course.
Yield: 8-12 servings
Ingredients
For the Filling
Zucchini: 5-6 medium (about 1 kg / 2 lbs), grated
Salt: 2 teaspoons (for drawing out moisture)
Onion: 1 medium, finely chopped
Garlic: 2-3 cloves, minced
Feta cheese: 200-250g (7-9 oz), crumbled
Ricotta cheese or Greek yogurt: 1 cup (250g)
Eggs: 3 large, beaten
Fresh dill: 2 tablespoons, chopped
Fresh parsley: 2 tablespoons, chopped
Fresh mint: 1 tablespoon, chopped (or 1 teaspoon dried)
Olive oil: 1 tablespoon (for sautéing)
Salt and freshly ground black pepper: to taste
For the Phyllo & Assembly
Phyllo dough: 12-20 sheets (about 1 pound), thawed
Olive oil: ½ to ¾ cup (or 100g salted butter, melted)
Sesame seeds: 1-2 tablespoons, for topping (optional)
Instructions
Step 1: Prepare the Zucchini
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander set in the sink or over a bowl. Sprinkle with the salt and toss to combine. Let it drain for 20-30 minutes.
After draining, wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This is the most important step for avoiding a soggy pie.
Step 2: Sauté the Aromatics
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
Step 3: Make the Filling
In a large bowl, combine the squeezed zucchini, sautéed onions and garlic, crumbled feta, ricotta (or Greek yogurt), beaten eggs, fresh dill, parsley, mint, and a pinch of pepper. Stir until everything is well combined. Taste and adjust seasoning if needed (remember that feta is already salty).
Step 4: Prepare the Phyllo
Preheat your oven to 350°F (180°C).
Thaw the phyllo dough according to package instructions (overnight in the refrigerator or 3-4 hours at room temperature). Do not open the package until you are ready to assemble. Keep the sheets covered with a slightly damp kitchen towel as you work to prevent drying out.
Grease a 9x13 inch baking dish or a 9-inch round cake pan with olive oil or nonstick spray.
Step 5: Assemble the Pie
Pour the olive oil into a small bowl and grab a pastry brush.
Place one sheet of phyllo in the bottom of the greased pan. Brush it lightly with olive oil. Continue layering 6-8 sheets total, brushing each sheet with oil before adding the next.
Spread the zucchini filling evenly over the phyllo layer.
Top with the remaining phyllo sheets (about 4-6 sheets), again brushing each sheet with olive oil before adding the next. For a rustic look, you can scrunch the top sheets or let the edges hang over the pan and fold them inward.
Use a sharp knife to cut 6-8 small slits in the top of the pie to allow steam to escape during baking.
Sprinkle with sesame seeds if desired.
Step 6: Bake
Bake at 350°F (180°C) for 45-60 minutes, until the phyllo is deep golden brown and crispy.
If the top is browning too quickly, cover loosely with aluminum foil for the remaining baking time.
Step 7: Rest and Serve
Let the pie cool in the pan for 15-20 minutes before slicing. This allows the filling to set. Kolokithopita can be served warm, at room temperature, or even cold.
Pro Tips for Success
Do not skip draining the zucchini. This is the single most important step. Wet zucchini will release liquid during baking and make the phyllo soggy.
Use your hands to squeeze. A clean kitchen towel or cheesecloth works best to extract every drop of liquid from the grated zucchini.
Work quickly with phyllo. Phyllo dries out in minutes. Keep the stack covered with a damp towel, and only take out one sheet at a time.
Don't overfill. The filling should be spread in an even, relatively thin layer so the pie cooks through properly.
Let it rest. Cutting into the pie immediately after baking will cause the filling to ooze out. At least 15-20 minutes of resting time is essential.
