Kolokithopita (Greek Zucchini Pie)

Authentic Kolokithopita or Greek Zucchini Pie is made with a homemade filo crust stuffed with fresh summer zucchini, herbs and feta! Delicious and comforting!

The other day, my mom came over to help me make one of my all-time favourite Greek pitas! Pita, Greek for pie, is so cozy and comforting and can be stuffed with all sorts of fillings like spinach (spanakopita), cheese (tiropita), and zucchini, among many other combinations!

I am a fan of them all! But you guys probably know by now how obsessed I am with zucchini dishes so it should be no surprise that this is one I am crazy about! I love it!

I’ve made this kolokithopita many times before but using store-bought filo. I wanted to make it this time using an authentic country filo which is thicker than the thin sheets you get at the grocery store. I’ve helped my mom make this filo as a little girl but have never attempted to do it all by myself so I invited the expert (my mama) to come show me the ropes!

A platter of Kolokithopita (Greek Zucchini Pie) cut into diamond shaped segments.

Together we made the filo, stretched it out and stuffed it full of this delicious zucchini filling. The same filling I have used in previous attempts but with this homemade filo, you guys, it is SO GOOD! So much better!

I took notes as we made it together and made sure to measure out all of the ingredients. My mom, like many other Greek moms I’m sure, tends to make it at all by look and feel and so it was impossible to do this on my own as a recipe didn’t exist. Well, now it does, folks! And after teaching me the ropes, I can make it all on my own now! And so can you!

Store-bought filo vs. homemade filo

This pie was made with homemade filo which is thicker than store-bought. You require less sheets (4 in total) to do it this way and the end result is a lovely crispy crust that is delicious!

The ‘hardest’ part of this recipe is making the dough. It isn’t difficult and definitely doable though. When I used to make it with my mom we used to form huge circles that were then cut into smaller portions to lay into our baking tray. My mom would use a broom handle to roll it out as the circle was far too large for a rolling pin!

She no longer makes it this way and instead, we divided the dough into 4 smaller portions and used a regular rolling pin instead. It is definitely easier this way!

The basic ingredients for the homemade filo are flour (all purpose), yeast, salt, oil and water. There are versions of homemade filo that don’t use yeast and my mom’s version didn’t either until recently. She started using it recently after it was suggested by a friend and she loved the results and found the dough ended up easier to work with this way.

If you want to skip it and use store-bought dough instead, go right ahead! Just use more thin sheets of filo than I do here. You will likely need 10 sheets of filo. For steps on how to do this, you can check out my Spanakopita recipe.

A clear platter of Kolokithopita (Greek Zucchini Pie) cut into diamond segments.

How to make Kolokithopita (Greek Zucchini Pie)

To make the pie, you will need:

For the filo dough

  • 6 cups flour (all purpose)
  • 1/2 teaspoon active dry yeast
  • 1/4 teaspoon salt
  • 1 1/2 cup warm water
  • 2 tablespoons olive oil + more to grease hands

For the Filling:

  • 3 cups shredded zucchini
  • 1/4 teaspoon salt
  • 3/4 cups feta
  • 1/2 cup ricotta
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/8 teaspoon pepper
  • 1 egg

Other ingredients

  • 2 tablespoons semolina
  • oil or melted butter for brushing filo layers

Directions to make Kolokithopita (Greek Zucchini Pie)

To start, shred the zucchini. Sprinkle it with the salt and let it sit for 20 minutes. This will help draw out the moisture.

Prepare the filo dough and the filling mixture:

Meanwhile, in a large bowl, add the flour and yeast. Add the olive oil and warm water and knead the dough with greased hands (grease hands with olive oil). The dough will be a little sticky but that is okay. Knead for 5 minutes until dough comes together into a ball. Cover the bowl with plastic wrap and let it rest for several minutes at room temperature while you prepare the filling.

Place the zucchini in a cheese cloth and squeeze out excess water. Add the remaining filling ingredients and mix well.

Put it all together!

Preheat oven at 350F. Divide the filo dough into 4 equal sections. Roll each into a ball and press them down to form disks.

Sprinkle the dough with flour and, using a rolling pin, roll out each disk into a large circle, turning it as you roll it out to form circles about 2 feet wide.

Grease the bottom of the baking pan with olive oil. Place a sheet of filo on the bottom of the pan and brush it with more oil. Place a second sheet of filo on top of the first. The edges of the filo will hang over the pan. That is okay. Sprinkle the filo with 1 tablespoon of semolina. The semolina will help absorb some moisture and keep the filo flaky.

In a large bowl, mix all of the zucchini ingredients together and add it to baking dish, spreading it out evenly. Sprinkle the zucchini mixture with the remaining semolina powder.

Place the pan on top of the 2 leftover filo sheets to cut out circles approximately the same size as the pan. Add one circle over top of the zucchini mixture and brush with olive oil. Add the last circle sheet of filo.
Trim the excess dough by running the back of a knife along the pan lip like you would pie dough. Fold over the edge of the excess bottom filo layers over the top layers. Brush the whole thing with olive oil.

Pre-cut your pita pieces.

An unbaked Kolokithopita (Greek Zucchini Pie) in a round baking pan.

Bake in the oven for 60-70 minutes or until the the filo turns a nice golden colour.

Closeup of a slice of Kolokithopita (Greek Zucchini Pie) showing the zucchini filling.

You may also like:

Spanakopita

A clear platter of Kolokithopita (Greek Zucchini Pie) cut into diamond segments.

Kolokithopita (Greek Zucchini Pie)

Herbs and Flour
Authentic Kolokithopita or Greek Zucchini Pie is made with a homemade filo crust stuffed with fresh summer zucchini, herbs and feta! Delicious and comforting!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizers, Dinner
Cuisine Greek
Servings 8 servings
Calories 516 kcal

Ingredients
  

For the filo dough

  • 6 cups flour (all purpose)
  • 1/2 teaspoon active dry yeast
  • 1/4 teaspoon salt
  • 1 1/2 cup warm water
  • 2 tablespoons olive oil + more to grease hands

Filling

  • 3 cups zucchini shredded
  • 1/4 teaspoon salt
  • 3/4 cups feta
  • 1/2 cup ricotta
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh oregano chopped
  • 1/8 teaspoon pepper
  • 1 egg

Other ingredients

  • 2 tablespoons semolina
  • olive oil or melted butter for brushing filo layers

Instructions
 

  • Shred zucchini. Sprinkle it with the salt and let it sit for 20 minutes.
  • In a large bowl, add the flour and yeast. Add the olive oil and warm water and knead the dough with greased hands (grease hands with olive oil). The dough will be a little sticky but that is okay. Knead for 5 minutes until dough comes together into a ball. Cover the bowl with plastic wrap and let it rest for several minutes at room temperature while you prepare the filling.
  • Place the zucchini in a cheese cloth and squeeze out excess water. Add the remaining filling ingredients and mix well.
  • Preheat oven at 350F.
  • Divide the filo dough into 4 equal sections. Roll each into a ball and press them down to form disks.
  • Sprinkle the dough with flour and, using a rolling pin, roll out each disk into a large circle, turning it as you roll it out to form circles about 2 feet wide.
  • Grease the bottom of the baking pan with olive oil. Place a sheet of filo on the bottom of the pan and brush it with more oil. Place a second sheet of filo on top of the first. The edges of the filo will hang over the pan. That is okay. Sprinkle the filo with 1 tablespoon of semolina. The semolina will help absorb some moisture and keep the filo flakey.
  • Spread the zucchini filling evenly over the filo in the baking dish. Sprinkle the zucchini mixture with the remaining semolina powder.
  • Place the pan on top of the 2 leftover filo sheets to cut out circles approximately the same size as the pan. Add one circle over top of the zucchini mixture and brush with olive oil. Add the last circle sheet of filo.
  • Trim the excess dough by running the back of a knife along the pan lip like you would pie dough. Fold over the edge of the excess bottom filo layers over the top layers. Brush the whole thing with olive oil.
  • Precut your pita pieces and bake in the oven for 60-70 minutes or until the the filo turns a nice golden colour.

Nutrition

Calories: 516kcalCarbohydrates: 78gProtein: 16gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 330mgPotassium: 283mgFiber: 4gSugar: 2gVitamin A: 353IUVitamin C: 10mgCalcium: 138mgIron: 5mg
Keyword filo, greek food, phyllo, zucchini
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