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
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
August 9, 2009 at 4:49 pmSounds very tasty. Did you consider yellow squash as well? Perhaps pimiento or red bell pepper? That could make for some exciting colors.
Kevin says
August 9, 2009 at 5:27 pmghweiss: Yes, I used a combination of green and yellow zucchini thought he yellow is harder to see in the photo.
Maria Pontikis says
August 9, 2009 at 6:03 pmMy 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
August 9, 2009 at 6:38 pmYummmmm,I can’t wait to try this!
zainab 🙂
Chris says
August 9, 2009 at 6:56 pmThat is a great way to use the summer veggies! I'm glad I just ate or I'd be drooling.
Cookin' Canuck says
August 9, 2009 at 7:50 pmWhat 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
August 9, 2009 at 9:04 pmKevin that sounds delish!
Lee says
August 9, 2009 at 9:08 pmSounds great! I love spanakopita, so I think I will try this next.
Rosa's Yummy Yums says
August 9, 2009 at 9:44 pmA beautiful pie! Your kolokithopita looks so delicious!
Cheers,
Rosa
Jenn says
August 9, 2009 at 9:59 pmNice. 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
August 9, 2009 at 10:15 pmThis looks amazing! Thanks for sharing! 🙂
Marta says
August 9, 2009 at 11:38 pmI 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
August 10, 2009 at 12:01 amThere 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
August 10, 2009 at 2:07 amFabulous! I am totally overrun by zucchini at the moment and I can't take another loaf of zucchini bread!
Helene says
August 10, 2009 at 2:46 amWish I could have gone to this place. I love Greek food. You make me hungry with your beautiful pie.
Divina Pe, RHN says
August 10, 2009 at 7:30 amKevin, that's for the inspiration. 🙂
Nina Timm says
August 10, 2009 at 11:13 amIt will be difficult to beat the simplicity of this dish!!! I love the crunch of the baked phyllo!!
Patsyk says
August 10, 2009 at 11:43 amWhat a fabulous change to typical spanokopita!
Joanne says
August 10, 2009 at 12:15 pmI 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
August 10, 2009 at 1:53 pmLooks delicious and is definitely my kind of dish!
Laura says
August 10, 2009 at 2:15 pmUm, yum? What a different way to use up summer's bounty of zucchini. Looks great!
Phoo-D says
August 10, 2009 at 3:36 pmI have a weakness for spanakopita, and this looks like a terrific version! What a great idea.
Pam says
August 10, 2009 at 4:16 pmYum – this looks really, really delicious.
Chef Fresco says
August 11, 2009 at 12:30 amLooks great Kevin! We have a greek fest here in a couple weeks – always such great food!
Anncoo says
August 11, 2009 at 1:18 amLooks so yummy! I would like to have more than 1 slice.
Kate says
August 11, 2009 at 1:20 amOh Kevin, that looks just wonderful! I will try it, thanks for sharing.
meeso says
August 11, 2009 at 1:50 amThat sounds good with all that feta, and the herbs, yum!
Bunny says
August 11, 2009 at 2:34 amWow 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
August 11, 2009 at 3:24 ami love all of your greek recipes!
Aysegul - Ny's Delight says
August 11, 2009 at 9:11 pmDelicious!!!
Jan says
August 12, 2009 at 2:13 pmYum that pie looks delish – you did a great job of that Kevin!
eatme_delicious says
August 12, 2009 at 7:13 pmMmm another delicious creation of yours Kevin!
Kevin says
August 12, 2009 at 10:17 pmMaria Pontikis: The sweet version sounds good as well!
Spryte says
August 15, 2009 at 12:22 amThis looks awesome! Perfect for all of that summer zucchini!
Karen says
August 15, 2009 at 5:39 pmThis 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
August 18, 2009 at 1:09 amI 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
September 9, 2009 at 2:55 amWow! Looking at the photo makes my mouth water!! Going to try this out soon!
Anonymous says
October 2, 2012 at 6:53 pmKevin, 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
October 4, 2012 at 3:02 pmAnonymous: 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
November 16, 2012 at 8:17 pmI'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
January 6, 2013 at 8:23 pmabsolutely delicious! thank you very much for the wondrful recipe!