Kolokithopita: Greek Zucchini and Feta Pie

Name: Kolokithopita: Greek Zucchini and Feta Pie
Cuisine: Greek
Ingredients: 1 kg (2.2 lb) zucchini, coarsely grated; 1 tsp salt, for draining; 1 medium onion, finely chopped; 2 tbsp olive oil, plus more for brushing; 250g (9 oz) feta cheese, crumbled; 3 large eggs, beaten; 3 tbsp fresh dill, chopped; 50g (1/2 cup) grated kefalotyri or Parmesan cheese (optional); Freshly ground black pepper, to taste; 1 package (about 450g/1 lb) phyllo pastry, thawed

Grdir Editorial — 25 August 2026

Kolokithopita is a savory Greek pie that starts from the same grated zucchini and feta mixture used for kolokithokeftedes, but instead of being shaped into fried fritters, it is layered between sheets of phyllo pastry and baked until golden. It belongs to the broader family of Greek pites, savory pies that also includes the better-known spanakopita, and it is a familiar item in both home kitchens and bakeries.

Because it is substantial but not heavy, the pie is typically eaten as a light lunch or a snack rather than as a formal dinner course. It can be enjoyed warm or at room temperature, cut into squares or wedges, and it holds up well when packed, which makes it a practical choice for everyday meals.

Ingredients

1 kg (2.2 lb) zucchini, coarsely grated
1 tsp salt, for draining
1 medium onion, finely chopped
2 tbsp olive oil, plus more for brushing
250g (9 oz) feta cheese, crumbled
3 large eggs, beaten
3 tbsp fresh dill, chopped
50g (1/2 cup) grated kefalotyri or Parmesan cheese (optional)
Freshly ground black pepper, to taste
1 package (about 450g/1 lb) phyllo pastry, thawed

Instructions

Toss the grated zucchini with salt in a colander and let drain for 30 minutes, then squeeze out excess liquid firmly.
Sauté the chopped onion in the 2 tbsp olive oil over medium heat until softened, about 5 minutes, then let cool slightly.
In a large bowl, combine the drained zucchini, sautéed onion, feta, beaten eggs, dill, and grated hard cheese if using; season with pepper.
Preheat the oven to 180°C (350°F) and brush a baking dish (roughly 20x30cm/8x12 inch) with olive oil.
Layer about half the phyllo sheets in the dish, brushing each sheet lightly with olive oil and letting the edges overhang.
Spread the zucchini filling evenly over the phyllo base.
Layer the remaining phyllo sheets on top, brushing each with olive oil, and fold in the overhanging edges to seal.
Score the top layer into portions with a sharp knife and bake for 40-45 minutes, until deep golden brown and crisp.
Let cool for 10-15 minutes before cutting along the scored lines and serving.