Greek pie with zucchini, feta and herbs (Kolokithopita)
4 servings
30 minutes
Kolokithopita is a traditional Greek pie made with zucchini, feta cheese, and herbs that captures the freshness of the Mediterranean. Its roots trace back to ancient times when vegetable pies formed the basis of peasant cuisine. Light yet rich in flavor: tender zucchini, salty feta, and aromatic herbs create an exquisite combination. The crispy phyllo crust soaked in olive oil adds delicacy and an appetizing texture to the dish. This pie is perfect as a light snack or main course and pairs wonderfully with Greek yogurt or a fresh salad. Kolokithopita is not just food; it is part of Greece's rich culinary history, symbolizing simplicity and sophistication—a delight that unites generations.
1
Grate the zucchini on a coarse grater, lightly squeeze and dry the pulp. Transfer to a bowl and add crumbled feta, chopped herbs, finely chopped onion, and eggs. Season with salt and pepper and mix well.
- Zucchini: 1 kg
- Feta cheese: 120 g
- Green: 35 g
- Green onions: 1 bunch
- Chicken egg: 3 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
2
Preheat the oven to 180 degrees.
3
Grease a 20x20 cm pan with olive oil.
- Olive oil: 0.3 glass
4
Grease the dough sheet with olive oil and place it in the mold. Repeat to make 6 layers.
- Olive oil: 0.3 glass
- Filo dough: 12 pieces
5
Spread the filling on top of the dough and smooth it out.
- Zucchini: 1 kg
- Feta cheese: 120 g
- Green: 35 g
- Green onions: 1 bunch
- Chicken egg: 3 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
6
Place 6 more layers of dough on the filling, remembering to brush each with olive oil.
- Filo dough: 12 pieces
- Olive oil: 0.3 glass
7
Bake the pie for 30-40 minutes until cooked and golden.