This Greek zucchini pie with feta cheese is a juicy and flavorful summer delight! It is made from zucchini, feta cheese, Greek yogurt, fresh herbs and crispy phyllo dough. I used fresh parsley and dill but you can also add fresh mint or dried oregano.
This delicious Greek zucchini pie with feta cheese is also easy to make. You can prepare your own homemade phyllo dough but it’s easier to buy it :).
To prepare the filling you have first to grate the zucchini and allow them to rest for about 20-30 minutes. Then you have to squeeze the zucchini very well, otherwise the filling will be too moist.
You may serve this delicious Greek zucchini pie with feta cheese warm or cold, as a snack or as an appetizer, along with a Greek yogurt.
You should also try:
Ingredients for Greek zucchini pie with feta cheese (Kolokithopita) – for a 25/35 cm baking tray
– 12-15 phyllo dough sheets
– 1-1.2 kg (2.2-2.6 lbs) zucchini
– 500 gr (1.1 lb) feta cheese
– 3 medium eggs
– 100 gr (1/3 cup) Greek yogurt
– 1 bunch green onions
– 20-30 ml (2 tablespoons) olive oil
– 1 bunch fresh dill
– 1 bunch fresh parsley
– 50 gr (1/3 cup and 1 tablespoon) breadcrumbs
– salt and pepper to taste
About 100 ml (1/3 cup and 1 tablespoon) olive oil for brushing
You should start by defrosting the phyllo dough. remove it from the freezer and keep it at room temperature for about 1 hour.
How to make the filling for Greek zucchini pie with feta cheese
Rinse and grate the zucchini. Place them into a bowl, sprinkle some salt and allow to rest for about 20-30 minutes to leave water.
Meanwhile chop the green onions and place them into a skillet along with 20-30 ml of olive oil. Cook, stirring often, until soft. Remove from heat and allow to cool.
Grate the feta cheese and place it into am large bowl. Squeeze very well the zucchini and toss them into the bowl. Then add the eggs, yogurt, green onions and chopped herbs (parsley and dill). Season with salt and pepper and stir well to combine. Add 50 gr breadcrumbs to thicken the mixture.
How to assemble and bake Greek zucchini pie with feta cheese
This pie is made from 3 layers of phyllo dough and 2 layers of filling. Divide the phyllo dough sheets into 3 parts, about 4 sheets per each layer.
Brush the bottom and the sides of the baking tray with olive oil.
Place 2 sheet of phyllo dough into the baking tray and, if necessary, fold in the edges to fit the tray. Brush with olive oil.
Place another batch of 2 phyllo dough sheets and brush with olive oil.
Over the first layer of phyllo dough sheets place half of the filling and spread evenly.
Place the second layer of 4 phyllo dough sheets. Place 2 sheets, brush with olive oil, then place the 2nd batch of 2 sheets and brush with olive oil.
Then place the second layer of filling and spread evenly.
Place the 3rd and the last layer of phyllo dough sheets. Place 2 sheets, brush with olive oil, then place the 2nd batch of 2 sheets and brush with olive oil.
Brush the top with enough olive oil and, if you want a little softer crust, drizzle with some water.
Place the pie into the preheated oven and bake at 180 °C for about 40 minutes.
Remove from heat, allow to cool and cut into pieces.
Serve this delicious Greek zucchini pie with feta cheese (Kolokithopita) as an appetizer or as a snack.