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Kolokithopita (Greek Zucchini Pie)

[heart_this] · Aug 9, 2009 · 41 Comments

Kolokithopita (Greek Zucchini Pie)

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)

Kolokithopita (Greek Zucchini Pie)

Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours Servings: 6
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
  1. Mix the zucchini, feta, herbs, green onions, eggs, salt and pepper in a large bowl.
  2. Brush the bottom of a 13×8 inch baking pan with olive oil.
  3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers.
  4. Place the zucchini mixture on top of the phyllo dough.
  5. 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.
  6. Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.
Similar Recipes:
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

Use leftover phyllo dough in:
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

6 Ingredients, Appetizer, Food, Greek, Main Course, One-Pan, One-Pot, Pie, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    August 9, 2009 at 4:49 pm

    Sounds very tasty. Did you consider yellow squash as well? Perhaps pimiento or red bell pepper? That could make for some exciting colors.

    Reply
  2. Kevin says

    August 9, 2009 at 5:27 pm

    ghweiss: Yes, I used a combination of green and yellow zucchini thought he yellow is harder to see in the photo.

    Reply
  3. Maria Pontikis says

    August 9, 2009 at 6:03 pm

    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.

    Reply
  4. Arabic Bites says

    August 9, 2009 at 6:38 pm

    Yummmmm,I can’t wait to try this!

    zainab 🙂

    Reply
  5. Chris says

    August 9, 2009 at 6:56 pm

    That is a great way to use the summer veggies! I'm glad I just ate or I'd be drooling.

    Reply
  6. Cookin' Canuck says

    August 9, 2009 at 7:50 pm

    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.

    Reply
  7. Cheryl says

    August 9, 2009 at 9:04 pm

    Kevin that sounds delish!

    Reply
  8. Lee says

    August 9, 2009 at 9:08 pm

    Sounds great! I love spanakopita, so I think I will try this next.

    Reply
  9. Rosa's Yummy Yums says

    August 9, 2009 at 9:44 pm

    A beautiful pie! Your kolokithopita looks so delicious!

    Cheers,

    Rosa

    Reply
  10. Jenn says

    August 9, 2009 at 9:59 pm

    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.

    Reply
  11. Christina says

    August 9, 2009 at 10:15 pm

    This looks amazing! Thanks for sharing! 🙂

    Reply
  12. Marta says

    August 9, 2009 at 11:38 pm

    I went to the Danforth today… during the rain storm = not a good idea!!!
    I wish I had seen/tasted something like this, delicious!!!!

    Reply
  13. Anonymous says

    August 10, 2009 at 12:01 am

    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. =)

    Reply
  14. Laura [What I Like] says

    August 10, 2009 at 2:07 am

    Fabulous! I am totally overrun by zucchini at the moment and I can't take another loaf of zucchini bread!

    Reply
  15. Helene says

    August 10, 2009 at 2:46 am

    Wish I could have gone to this place. I love Greek food. You make me hungry with your beautiful pie.

    Reply
  16. Divina Pe, RHN says

    August 10, 2009 at 7:30 am

    Kevin, that's for the inspiration. 🙂

    Reply
  17. Nina Timm says

    August 10, 2009 at 11:13 am

    It will be difficult to beat the simplicity of this dish!!! I love the crunch of the baked phyllo!!

    Reply
  18. Patsyk says

    August 10, 2009 at 11:43 am

    What a fabulous change to typical spanokopita!

    Reply
  19. Joanne says

    August 10, 2009 at 12:15 pm

    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.

    Reply
  20. Debbie says

    August 10, 2009 at 1:53 pm

    Looks delicious and is definitely my kind of dish!

    Reply
  21. Laura says

    August 10, 2009 at 2:15 pm

    Um, yum? What a different way to use up summer's bounty of zucchini. Looks great!

    Reply
  22. Phoo-D says

    August 10, 2009 at 3:36 pm

    I have a weakness for spanakopita, and this looks like a terrific version! What a great idea.

    Reply
  23. Pam says

    August 10, 2009 at 4:16 pm

    Yum – this looks really, really delicious.

    Reply
  24. Chef Fresco says

    August 11, 2009 at 12:30 am

    Looks great Kevin! We have a greek fest here in a couple weeks – always such great food!

    Reply
  25. Anncoo says

    August 11, 2009 at 1:18 am

    Looks so yummy! I would like to have more than 1 slice.

    Reply
  26. Kate says

    August 11, 2009 at 1:20 am

    Oh Kevin, that looks just wonderful! I will try it, thanks for sharing.

    Reply
  27. meeso says

    August 11, 2009 at 1:50 am

    That sounds good with all that feta, and the herbs, yum!

    Reply
  28. Bunny says

    August 11, 2009 at 2:34 am

    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!

    Reply
  29. Lina says

    August 11, 2009 at 3:24 am

    i love all of your greek recipes!

    Reply
  30. Aysegul - Ny's Delight says

    August 11, 2009 at 9:11 pm

    Delicious!!!

    Reply
  31. Jan says

    August 12, 2009 at 2:13 pm

    Yum that pie looks delish – you did a great job of that Kevin!

    Reply
  32. eatme_delicious says

    August 12, 2009 at 7:13 pm

    Mmm another delicious creation of yours Kevin!

    Reply
  33. Kevin says

    August 12, 2009 at 10:17 pm

    Maria Pontikis: The sweet version sounds good as well!

    Reply
  34. Spryte says

    August 15, 2009 at 12:22 am

    This looks awesome! Perfect for all of that summer zucchini!

    Reply
  35. Karen says

    August 15, 2009 at 5:39 pm

    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 😀

    Reply
  36. Dubby Jo says

    August 18, 2009 at 1:09 am

    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.

    Reply
  37. Asha @ FSK says

    September 9, 2009 at 2:55 am

    Wow! Looking at the photo makes my mouth water!! Going to try this out soon!

    Reply
  38. Anonymous says

    October 2, 2012 at 6:53 pm

    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.

    Reply
  39. Kevin says

    October 4, 2012 at 3:02 pm

    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.

    Reply
  40. Intention8 says

    November 16, 2012 at 8:17 pm

    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!

    Reply
  41. Anonymous says

    January 6, 2013 at 8:23 pm

    absolutely delicious! thank you very much for the wondrful recipe!

    Reply

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