Yesterday I had the opportunity to head down to the Taste of the Danforth Greek food event here in Toronto and I had a good time. There was a lot of tasty Greek food and I took a bunch of photos which can be found in my Taste of the Danforth flickr gallery if you are interested. All of the great Greek food just whet my appetite and I wanted more. While I was eating the fresh zucchini salad the other day, I thought that it would make a great filling for a phyllo pie like a spanakopita . For the recipe I pretty much just took the zucchini salads recipe and added some eggs as a binder, wrapped it in phyllo dough and baked it until it was golden brown. The zucchini phyllo pie turned out great! The phyllo ended up nice and golden brown, light and crispy and good. The herbed zucchini and feta filling worked really well in pie form and it was nice and tasty. I liked the combination of the fresh dill, mint and parsley which added a ton of flavour and a sense of freshness to the pie. I have really been enjoying these savoury phyllo pies and I can’t wait to try some new ones.
Kolokithopita (Greek Zucchini Pie)
ingredients
- 2 pounds zucchini (grated and squeezed and drained)
- 1 cup feta cheese (crumbled)
- 1/2 cup herbs (such as dill, mint, parsley, chopped)
- 1 bunch green onions (sliced)
- 3 eggs (lightly beaten)
- salt and pepper to taste
- 1/4 cup olive oil
- 12 sheets phyllo dough (thawed over night in the fridge)
directions
- Mix the zucchini, feta, herbs, green onions, eggs, salt and pepper in a large bowl.
- Brush the bottom of a 13×8 inch baking pan with olive oil.
- Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers.
- Place the zucchini mixture on top of the phyllo dough.
- Brush the top of a sheet of phyllo dough with olive oil and place it on the zucchini filling. Repeat until you have 6 layers.
- Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.
Greek Style Zucchini Salad
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
Spanakopita (Greek Spinach Pie)
Agginaropita (Greek Artichoke Pie)
Greek Style Zucchini Fritters
Zucchini and Feta Ricotta Tart
Kolokythokeftedes (Zucchini and Feta Balls)
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Zucchini and Feta Breakfast Casserole
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Easy Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart
Zucchini and Feta Breakfast Casserole
Anonymous says
Sounds very tasty. Did you consider yellow squash as well? Perhaps pimiento or red bell pepper? That could make for some exciting colors.
Kevin says
ghweiss: Yes, I used a combination of green and yellow zucchini thought he yellow is harder to see in the photo.
Maria Pontikis says
My Thea makes a gkyki (sweet) kolokithopita similar to this recipe, but she uses the abundance of summer squash and zucchini in her garden come this time of year. It's quite possibly my favourite dessert ever – great warm but even better after it sits in the fridge, where it becomes almost custard-like.
Arabic Bites says
Yummmmm,I can’t wait to try this!
zainab 🙂
Chris says
That is a great way to use the summer veggies! I'm glad I just ate or I'd be drooling.
Cookin' Canuck says
What a great variation on spanakopita! I'm very interested to try this and it would be the perfect way to use up some of the zucchini and yellow squash in my garden.
Cheryl says
Kevin that sounds delish!
Lee says
Sounds great! I love spanakopita, so I think I will try this next.
Rosa's Yummy Yums says
A beautiful pie! Your kolokithopita looks so delicious!
Cheers,
Rosa
Jenn says
Nice. I tried making the spinach version once. Didn't turn out as great as I'd like. This looks fantastic. I may have to try this again and soon but maybe I'll use zucchini the next time around.
Christina says
This looks amazing! Thanks for sharing! 🙂
Marta says
I went to the Danforth today… during the rain storm = not a good idea!!!
I wish I had seen/tasted something like this, delicious!!!!
Anonymous says
There is one roll of phyllo hanging out in my freezer that I wasn't finding a good use for. Thank you for solving that for me. =)
Laura [What I Like] says
Fabulous! I am totally overrun by zucchini at the moment and I can't take another loaf of zucchini bread!
Helene says
Wish I could have gone to this place. I love Greek food. You make me hungry with your beautiful pie.
Divina Pe, RHN says
Kevin, that's for the inspiration. 🙂
Nina Timm says
It will be difficult to beat the simplicity of this dish!!! I love the crunch of the baked phyllo!!
Patsyk says
What a fabulous change to typical spanokopita!
Joanne says
I wish I could have gone to the greek festival! Greek food is the best.
This is such a good idea for a phyllo pie. I am definitely bookmarking this.
Debbie says
Looks delicious and is definitely my kind of dish!
Laura says
Um, yum? What a different way to use up summer's bounty of zucchini. Looks great!
Phoo-D says
I have a weakness for spanakopita, and this looks like a terrific version! What a great idea.
Pam says
Yum – this looks really, really delicious.
Chef Fresco says
Looks great Kevin! We have a greek fest here in a couple weeks – always such great food!
Anncoo says
Looks so yummy! I would like to have more than 1 slice.
Kate says
Oh Kevin, that looks just wonderful! I will try it, thanks for sharing.
meeso says
That sounds good with all that feta, and the herbs, yum!
Bunny says
Wow this looks wonderful Kevin! I'm gonna share this with Carol too, she plants zucchini in her garden and will be looking for recipes to use it!
Lina says
i love all of your greek recipes!
Aysegul - Ny's Delight says
Delicious!!!
Jan says
Yum that pie looks delish – you did a great job of that Kevin!
eatme_delicious says
Mmm another delicious creation of yours Kevin!
Kevin says
Maria Pontikis: The sweet version sounds good as well!
Spryte says
This looks awesome! Perfect for all of that summer zucchini!
Karen says
This is a great idea! As soon as some reasonable looking zukes come to my market, I'm going to have to make it. Excuse me while I go print the recipe now 😀
Dubby Jo says
I made this last night and had it for lunch today. This is such a simple, tasty and different way to use up a lot of the summer squash I'm overrun with! Next time I'll try adding some diced ham and red peppers.
Asha @ FSK says
Wow! Looking at the photo makes my mouth water!! Going to try this out soon!
Anonymous says
Kevin, the pie's amazing! my phyllo pastry, tho, came out rather like paper on top, not shiney, nor crunchy, but dull.
what am i doing wrong? i did brush it w/olive oil…
carole s.
Kevin says
Anonymous: Glad you enjoyed the flavour! Was the phyllo not light and flakey and golden brown? I normally brush it with oil as in the recipe and it comes out light and flakey and golden brown. What shelf did you have it on in the oven? It should be closer to the top and it should be left in the oven until it is lightly golden brown.
Intention8 says
I'm making a spinach itallian pie spankopita style in phyllo . Yum. Spinach, riccotta, sausage, parmesian, egg, and herbs, onion and garlic. It comes out awesome.
Happy cooking!
Anonymous says
absolutely delicious! thank you very much for the wondrful recipe!
SaraK says
I just made this for my family today after doing a google search of what to do with my zucchini and phyllo dough! It's just coming out of the oven and smells amazing! Thanks for the recipe!
🙂
Paula Chapin says
Could this be made with a box of corn muffin mix? Would you spread it on the top or bottom?
Paula Chapin says
Could this be made with a box of corn muffin mix? Would you spread it on the top or bottom?
kevin says
Yes it can! Either the top or bottom would work; I would probably go with the top.