Kolokithopita (Zucchini Pie)

Kolokithopita (zucchini pie) is similar to the popular spanakopita (spinach pie) and can be made just the same by simply substituting the spanakopita for zucchini. My recipe calls for more herbs and a unique combination of cheese to make it stand out. Kolokithopita is a fantastic method of using in season vegetables and herbs. Combining zucchini, onions and three different herbs makes for an aromatic and savory pie. Adding feta and parmesan cheese just puts the icing on the cake—or should I say, filling in the pie.


Kolokithopita (Zucchini Pie)
Recipe type: Main/Side/Vegetarian
Serves: 9x13 pie
Greek zucchini pie
  • 1 package of phyllo dough (I use store bought phyllo)
  • 5 medium zucchini, grated (~2 lb.)
  • 6 green onions, finely chopped
  • ¼ cup fresh parsley, chopped
  • ½ cup fresh dill, chopped
  • 1 cup fresh mint, chopped
  • 16 oz of feta, crumbled
  • 8 oz grated parmesan cheese
  • salt and pepper, to taste
  • 4 eggs, beaten
  • ½ cup olive oil, for oiling the pan and phyllo sheets
  1. Wash and grate the zucchini (skins on). Sprinkle with salt and transfer to a cloth and squeeze out liquid by hand. You want to remove as much moisture out as possible.
  2. Combine the zucchini, onions, and herbs in a large bowl and mix together. Crumble the feta in the bowl, and add the parmesan cheese and the eggs. Season with pepper and mix.
  3. Brush a 9x13 baking pan (or use a round baking pan) lightly with olive oil. Lay a sheet of phyllo dough on the bottom, leaving a slight overhang on the sides of the pan. Drizzle (very lightly) with olive oil and repeat until you have used 10 sheets of phyllo dough.
  4. Add the zucchini mixture to the pan and spread evenly. Bring the sheets that were hanging outside of the pan over the filling.
  5. Lay 5 sheets of phyllo dough on top, and oil lightly between layers, repeating the process as done with the bottom layer. Stuff any edges to the sides of the pans. Brush the top of the pie with olive oil.
  6. Before baking, cut the pie into squares. This makes cutting the pie less messy when it gets out of the oven. Top the layer with a dash of parmesan cheese.
  7. Bake at 350 degrees for approximately one hour, until the top is golden brown.
  8. Allow the pie to cool for 20 minutes before serving. You may need to recut the pieces, so just follow along the cuts already made.


5 thoughts on “Kolokithopita (Zucchini Pie)

    • elenisaltas says:

      Oh totally agree. I definitely make this the most in the summer, but is still as satisfying in the colder months!

  1. George Arnold says:

    A lovely recipe. When I make kolokithopita, I’ll add some bulgur to the filling to absorb some of the water. about 1/2 cup per 3 zucchinis. Cheers

    • elenisaltas says:

      Thank you, that’s a great tip to add bulgur! Nothing worse than a soggy pie. I squeeze as much water out as possible before too.

Leave a Comment