Kolokithopita Recipe (Greek Zucchini Pie with Feta and Yogurt)

There’s just something cozy and comforting about Greek pies — golden, flaky, and packed with flavor. You might know spanakopita (spinach pie) or tiropita (cheese pie), but have you tried kolokithopita yet? This zucchini pie is full of summer veggies, creamy feta, tangy yogurt, and layers of crisp phyllo pastry — it tastes like it came straight out of a little taverna in the Greek countryside.

It’s light but filling, fresh but savory, and proudly simple. Whether you make it for a mezze spread, a relaxed family dinner, or just as a clever way to sneak in veggies, this Greek zucchini pie is always a winner.

What Is Kolokithopita?

Kolokithopita (koh-loh-kee-THEE-poh-tah) means zucchini pie in Greek. It’s made with grated zucchini, feta, herbs, and phyllo. You’ll often see it as part of a mezze table, and since it’s vegetarian, it’s a go-to during fasting seasons like Lent.

Like spanakopita or tiropita, it’s a classic Greek pie, but kolokithopita feels especially light and garden-fresh. In villages, it’s often baked with thicker village-style phyllo, which gives it that extra rustic crunch.

Necessary Equipment

• Big mixing bowl
• Colander or strainer
• Cheesecloth or clean towel
• Rolling pin (if making dough)
• 9×13” baking dish or round pie pan
• Pastry brush
• Sharp knife

Key Ingredients & Substitutions

• Zucchini: Grated and well-drained. Yellow squash works too.
• Feta cheese: Sheep’s milk feta is best, but goat feta is fine.
• Greek yogurt: Full-fat is creamiest; strained plain yogurt also works.
• Fresh herbs: Mint and parsley are essential. Dill or chives can be fun extras.
• Breadcrumbs/Melba toast: Help absorb moisture. Crushed crackers also do the trick.
• Phyllo dough: Homemade or store-bought — both work. Rustic “village phyllo” if you can find it.
• Eggs: Help bind everything together.
• Olive oil & sesame seeds: For brushing and topping.

Step-by-Step Instructions

1. Make the Dough (Optional but Special)

Mix flour, water, olive oil, vinegar, and salt. Knead until smooth, let it rest 30 minutes, then roll thin with cornstarch.

2. Prepare the Zucchini Filling

Grate the zucchini, sprinkle with salt, and let it drain 30–45 minutes in a colander. Squeeze out as much liquid as possible in a towel. Mix with feta, yogurt, herbs, eggs, and crumbs.

The drier the zucchini, the crispier the pie!

3. Assemble the Pie

Brush the dish with oil. Layer 5–6 phyllo sheets on the bottom, brushing each with oil. Spread in the filling. Top with 5–6 more sheets. Tuck in edges, score the top, and brush with more oil.

4. Bake

Sprinkle sesame seeds on top and bake at 375°F (190°C) for 50–60 minutes, until golden and crisp.

5. Cool Before Cutting

Let cool for 15–20 minutes before slicing so it sets.

Tastes even better at room temp — great for picnics or next-day snacks.

Tips for Perfect Phyllo

• Homemade = rustic crunch. Store-bought = easy and tasty.
• Vinegar helps the dough crisp.
• Keep phyllo sheets covered with a damp towel so they don’t dry.
• Sesame seeds = a classic nutty finish.

Serving Suggestions

Serve warm or at room temp with a crisp Greek salad and tzatziki. In winter, pair with lentil soup; in summer, try it next to grilled halloumi. For mezze nights, add spanakopita and tiropita for a real taverna vibe.

Make-Ahead & Storage

• Make-ahead: Assemble, cover, and chill up to 24 hours.
• Freezing: Freeze baked or unbaked. Bake from frozen at 350°F for 70–80 mins.
• Leftovers: Keep in fridge up to 4 days. Reheat in oven or air fryer for crispness.

Common Mistakes

• Not draining zucchini enough → soggy pie.
• Forgetting herbs or cheese → bland flavor.
• Overbaking → burnt phyllo. Cover with foil if browning too fast.
• Cutting too soon → messy slices. Let it cool first!

FAQ

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