Kolokithopita is a traditional Greek savory pie made with tender zucchini, feta cheese, and flaky phyllo pastry. Light, flavorful, and slightly tangy, this dish is perfect as an appetizer, side, or even a main course for a light lunch. The combination of fresh vegetables and cheese wrapped in crisp phyllo makes it irresistible.
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
2. Ingredients
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1 pound zucchini, grated
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1 medium onion, finely chopped
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2 tablespoons olive oil
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1 cup crumbled feta cheese
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2 large eggs, lightly beaten
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2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
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Salt and black pepper, to taste
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8–10 sheets phyllo pastry
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3 tablespoons melted butter or olive oil (for brushing phyllo)
3. Instructions
Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat. Sauté onions until soft and translucent. Add grated zucchini, cook for 3–4 minutes until slightly softened. Remove from heat and let cool slightly.
Step 2: Combine Ingredients
In a bowl, mix the zucchini-onion mixture with crumbled feta, beaten eggs, dill, salt, and pepper.
Step 3: Prepare the Phyllo
Preheat oven to 375°F (190°C). Lightly grease a baking dish. Lay one sheet of phyllo in the dish and brush lightly with melted butter. Repeat with 3–4 sheets, layering and brushing each with butter.
Step 4: Add Filling
Spread the zucchini and feta filling evenly over the layered phyllo. Cover with the remaining phyllo sheets, brushing each with butter as you layer. Tuck in the edges and brush the top layer generously.
Step 5: Bake
Bake in the preheated oven for 35–40 minutes, or until the phyllo is golden brown and crisp. Remove from oven and let cool slightly before cutting.
Step 6: Serve
Cut into squares or triangles and serve warm or at room temperature.
4. Nutrition (Per Serving)
Calories: 280
Fat: 16g
Carbohydrates: 22g
Protein: 10g
Sugar: 3g
Fiber: 2g
Sodium: 450mg
5. Tips
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Squeeze excess moisture from zucchini after grating to prevent a soggy pie.
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Fresh dill gives the best flavor, but dried dill works in a pinch.
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Use a sharp knife to cut phyllo carefully to prevent tearing.
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Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for crispiness.
