Greek zucchini pie, or “Kolokithopita,” is a savory dish bursting with fresh zucchini, herbs, and cheese in crispy phyllo dough. This traditional Greek recipe makes a perfect light meal, appetizer, or side dish.
To prepare the filling, grate the zucchini, then salt and drain it to remove excess moisture. This step keeps the filling from becoming watery. The mixture typically includes crumbled feta, eggs, onions, and fresh herbs like dill and mint. A bit of yogurt adds creaminess, while ricotta or anthotyro cheese can create a richer texture.
To assemble the pie, brush layers of phyllo dough with olive oil or melted butter for a crispy, golden crust. Spread the zucchini filling evenly between the layers, then top it with more phyllo. Folding or crimping the edges gives it a rustic look. As it bakes, the crust turns golden brown, while the inside stays soft and flavorful.
Kolokithopita is incredibly versatile. Serve it warm or at room temperature with a fresh salad, Greek yogurt, or olives. In Greece, people often enjoy it as part of a meze spread or a light lunch.
This dish is also a great way to use extra zucchini, especially during the summer months. Whether you use homemade or store-bought phyllo, Kolokithopita brings the simple yet vibrant flavors of Greek cuisine to your table.
Try this traditional zucchini pie for a comforting, nutritious meal with a taste of the Mediterranean!
