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Kolokithopita – Greek Zucchini Pie Recipe

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4 from 14 reviews

Kolokithopita, a traditional Greek zucchini pie, combines shredded zucchini, fresh herbs, and tangy feta cheese wrapped in crispy layers of phyllo dough. This savory pie is baked to golden perfection and served warm, making for a delightful appetizer or main dish that highlights Mediterranean flavors.

Ingredients

Vegetables and Herbs

  • 6 medium zucchini, shredded
  • 1 medium yellow onion, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh mint, chopped

Dairy and Eggs

  • 3 eggs
  • 7 oz feta cheese, crumbled

Other

  • 12 sheets phyllo dough, thawed
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the zucchini: Shred the zucchini and place it in a colander for about an hour to drain excess moisture, which will help prevent a soggy pie.
  2. Cook the onions: Heat one tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and cook for 3-4 minutes until translucent. Set aside to cool.
  3. Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the pie.
  4. Chop herbs: Finely chop parsley, dill, and mint to incorporate fresh herbal flavors into the filling.
  5. Mix eggs and feta: In a bowl, combine crumbled feta cheese with eggs. Season with salt and freshly ground black pepper to taste.
  6. Combine filling: Squeeze out any remaining water from the shredded zucchini. In a large bowl, mix the zucchini with cooked onions, chopped herbs, and the egg-feta mixture until well combined.
  7. Assemble the bottom phyllo layers: Brush the bottom of a 13×9 inch baking dish with olive oil. Place a sheet of phyllo dough and brush it lightly with olive oil. Repeat this step until six layers of phyllo cover the bottom.
  8. Add the filling: Pour the zucchini mixture evenly over the layered phyllo in the baking dish.
  9. Top with phyllo layers: Cover the zucchini filling with one sheet of phyllo, brush with olive oil, and continue layering until you have six sheets on top.
  10. Seal and brush: Fold over any flaps of dough to seal the edges. Brush the entire top layer generously with olive oil to promote crispiness.
  11. Score the pie: Using a knife, make a few slits in the top phyllo to allow steam to escape during baking.
  12. Bake: Place the baking dish in the center of the oven and bake for about one hour or until the crust is crisp and golden brown.
  13. Serve: Remove from oven, cut into squares, and serve warm to enjoy the savory flavors at their best.

Notes

  • Draining the zucchini well is crucial to avoid a watery pie.
  • Phyllo dough dries out quickly; keep it covered with a damp towel while assembling.
  • Use extra virgin olive oil for a richer flavor.
  • Fresh herbs can be adjusted according to preference.
  • The pie tastes great both warm and at room temperature.

Find it online: http://bitezly.com/kolokithopita-greek-zucchini-pie-recipe/