Kolokithopita – Greek Zucchini Pie

Kolokithopita - Greek Zucchini Pie


The dish is a simple combination of zucchini, onions, herbs, eggs & feta, wrapped in a flaky phyllo dough, which makes for an awesome, light vegetarian meal.
  • 6 zucchini medium, shredded
  • 1 onion yellow, medium, chopped
  • 3 eggs
  • 7 oz feta crumbled
  • 12 sheets phyllo dough thawed
  • ½ cup olive oil extra virgin
  • 2 tbsp parsley fresh, chopped
  • 2 tbsp dill fresh, chopped
  • 1 tbsp mint fresh, chopped
  • ½ teaspoon Salt
  • Freshly Ground Pepper
  1. Shred the zucchini and place it in a colander for about an hour;
  2. Heat up one tablespoon of olive oil in a skillet, add chopped onions and cook for about 3-4 minutes until translucent; cool it down;
  3. Preheat the oven to 350 F (180C);
  4. Chop parsley, dill, and mint;
  5. In a bowl combine feta and eggs, season with salt & pepper;
  6. Squeezing extra excess of water out, place zucchini in a large bowl; add onions, herbs and eggs/feta mixture;
  7. Brush the bottom of baking dish (13 x 9 inches) with olive oil; place the first layer of phyllo dough and brush with olive oil; continue until you have 6 layers;
  8. Pour the zucchini filling into the baking dish;
  9. Cover with a sheet of phyllo dough and brush with olive oil; continue until you have 6 layers of phyllo dough;
  10. Fold over the flaps of the dough, and brush the entire top with olive oil;
  11. Using a knife make few wholes in the dough;
  12. Bake in the center of the oven for an hour or until the crust is crisp and golden brown.
  13. Cut into squares and serve warm.