This authentic Greek Kolokithopita (zucchini pie) brings Mediterranean flavors right to your kitchen table.
The flaky phyllo layers embrace a savory filling of fresh zucchini and creamy feta cheese, creating a dish that’s both rustic and elegant.
Perfect as a side dish or light main course, this traditional recipe takes about 2 hours to prepare but rewards you with 8-10 generous servings of pure Greek comfort food.
Every bite delivers the perfect balance of textures and flavors that have made this dish a beloved classic in Greek households for generations.
Ingredients for Greek Kolokithopita
- For the Filling:
- 1kg zucchini, grated – pat dry thoroughly for best results
- 1 red onion, finely chopped
- 2 tbsps olive oil – use extra virgin for authentic flavor
- 2 eggs, room temperature
- 200g strained Greek yogurt – ensures creamy texture
- 500g feta cheese, crumbled – traditional Greek variety recommended
- 4-5 tbsps powdered melba toast – helps absorb excess moisture
- Fresh herbs: 2 tbsps parsley and 4-5 mint leaves, chopped
- Salt and freshly ground pepper to taste
- For the Dough:
- 500g all-purpose flour – sifted for smooth texture
- 200-250g water – adjust as needed
- 90g olive oil – creates flaky texture
- 1 1/2 tsp salt
- 2 tbsps red wine vinegar – key for crispy crust
Step-by-Step Instructions
- Prepare the Dough: Combine flour and salt, add vinegar and oil. Mix with dough hook until combined. Add water gradually until soft, elastic dough forms. Rest for 45-60 minutes.
- Prepare the Filling: Grate zucchini, salt, and drain for 20 minutes. Squeeze out excess water thoroughly. Sauté onions until soft. Mix all filling ingredients in a large bowl.
- Assemble the Pie: Divide dough in half. Roll first half and line a 25x35cm oiled baking pan. Add filling. Roll second half and cover. Trim edges and roll them inward.
- Final Touches: Brush top with olive oil, make holes for steam, drizzle with water, and sprinkle sesame seeds.
- Bake to Perfection: Bake at 180°C for 50-60 minutes until golden brown. Let rest briefly before serving.
Cooking Techniques
The secret to a perfect kolokithopita lies in two key steps: properly draining the zucchini and handling the dough with care.
When you salt and drain the grated zucchini for 20 minutes, you’re making sure your pie won’t turn soggy.
Give those zucchini a good squeeze in a clean kitchen towel – this extra step makes all the difference!
For the dough, don’t skip the resting time – those 45-60 minutes help the gluten relax, making your dough smooth and easy to roll out.
Variations & Substitutions
While this classic Greek recipe is amazing as is, you can make it your own! If you’re watching your dairy intake, try using ricotta instead of feta for a milder taste.
No melba toast powder? Regular breadcrumbs work just fine. Fresh mint adds wonderful flavor, but if you can’t find it, dried mint is okay too – just use about 1/3 of the amount.
You can also add a handful of fresh dill or some crumbled bacon for an extra flavor boost.
Serving Suggestions
This golden, crispy pie tastes amazing warm or at room temperature – perfect for picnics or packed lunches! For a true Greek feast, serve it with a chunky Greek salad on the side.
It makes a fantastic lunch with a dollop of tzatziki, or cut it into smaller pieces for a party appetizer. Want to make it a full meal? Add a fresh tomato soup on the side and you’re all set!
Storage Tips
Your kolokithopita will stay fresh in the fridge for up to 3 days. Just wrap it well in foil or pop it in an airtight container.
When you’re ready to eat, warm it in a 350°F oven for about 10 minutes to bring back that lovely crispy texture.
You can also freeze individual portions for up to 2 months – just thaw overnight in the fridge before reheating.
Traditional Zucchini pie recipe with Feta cheese (Greek Kolokithopita)
Equipment
- Large mixing bowl
- Baking pan (25x35cm)
- Rolling Pin
- Colander
- Saucepan
Ingredients
For the filling
- 1 kg zucchini, grated (35 oz.)
- 1 whole red onion, finely chopped
For the dough
- 500 g all-purpose flour (18 oz.)
- 200 g water (3/4 – 1 cup)
Instructions
- To prepare this traditional Greek zucchini pie recipe (kolokithopita), start by making the dough. In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds.
- Depending on the kind of flour, the weather, the humidity and various factors, the dough for the zucchini pie may need a little bit more or less water than this recipe calls for. Start by adding 200g of water at first (3/4 of a cup) and mix, until the flour absorbs the water.