🥧 Kolokithopita (Zucchini Pie)
Kolokithopita is a Greek pie of crisp phyllo layers filled with grated zucchini, feta, dill and egg. Baked until golden, it has a flaky top and a soft, savory green filling. It is cut into squares and served warm or at room temperature as a meze, light lunch or picnic food.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 10 sheets phyllo (about 250 g)
- 800 g zucchini, grated
- 200 g feta, crumbled
- 3 eggs
- 15 g fresh dill, chopped
- 3 tbsp olive oil
- Salt and black pepper
Method
- Salt the zucchini for 20 minutes, then squeeze it dry.
- Mix with feta, eggs, dill and pepper.
- Layer 5 phyllo sheets in an oiled tin, brushing each lightly with oil.
- Spread the filling, cover with the remaining sheets and score the top.
- Bake at 180 °C for 45 minutes until golden.
How to make it lighter
- Brush only every other phyllo sheet with oil.
- Use fewer top sheets for a thinner crust.
- Serve one square with a large salad.
History
Savory phyllo pies (pites) are a mainstay of Greek home cooking, and the zucchini version is a summer favorite, particularly in Crete and the islands.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →