📝 About This Recipe
Hailing from the sun-drenched gardens of rural Greece, Kolokythopita is a masterful celebration of the humble zucchini, transformed into a sophisticated, flaky masterpiece. This savory pie balances the sweetness of grated summer squash with the sharp tang of barrel-aged feta and a bright bouquet of fresh Mediterranean herbs. Encased in layers of buttery, golden-brown phyllo, it offers a delightful contrast of textures that captures the essence of a Greek summer in every bite.
🥗 Ingredients
The Zucchini Filling
- 1.5 kg Zucchini (roughly 5-6 medium zucchini, grated)
- 1 tablespoon Sea salt (for sweating the zucchini)
- 4-5 pieces Green onions (finely sliced)
- 1 medium Yellow onion (finely diced)
- 1/2 cup Fresh dill (finely chopped)
- 1/4 cup Fresh mint (finely chopped)
- 400 grams Feta cheese (high-quality Greek feta, crumbled)
- 1/2 cup Kefalotyri or Parmesan (grated for a salty kick)
- 4 large Eggs (lightly beaten)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
The Crust and Assembly
- 1 package Phyllo pastry (450g, thawed overnight in the fridge)
- 3/4 cup Extra virgin olive oil (for brushing the layers)
- 1/4 cup Unsalted butter (melted and mixed with the olive oil)
- 1 tablespoon Sesame seeds (for garnish)
👨🍳 Instructions
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1
Place the grated zucchini in a large colander set over a bowl. Toss with 1 tablespoon of sea salt and let it sit for at least 30 minutes to draw out the moisture.
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2
While the zucchini rests, sauté the diced yellow onion and green onions in a pan with a splash of olive oil over medium heat until soft and translucent (about 5-7 minutes). Remove from heat and let cool.
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3
This is the most critical step: Take handfuls of the salted zucchini and squeeze with all your might. Use a clean kitchen towel to wring out every last drop of liquid until the zucchini is very dry.
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4
In a large mixing bowl, combine the squeezed zucchini, sautéed onions, chopped dill, mint, crumbled feta, grated Kefalotyri, beaten eggs, black pepper, and nutmeg. Mix thoroughly until well combined.
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5
Preheat your oven to 180°C (350°F). Lightly grease a large rectangular baking pan (approx. 9x13 inch) with the olive oil and butter mixture.
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6
Carefully unroll the phyllo pastry. Keep it covered with a damp kitchen towel to prevent it from drying out while you work.
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7
Layer 6-7 sheets of phyllo into the bottom of the pan, brushing each sheet generously with the oil-butter mixture. Allow the edges of the phyllo to hang over the sides of the pan.
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8
Spread the zucchini and cheese mixture evenly over the phyllo base, smoothing it out with a spatula.
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9
Fold the overhanging edges of the bottom phyllo sheets inward over the filling.
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10
Layer the remaining 5-6 sheets of phyllo on top, brushing each one with the oil-butter mixture. If the top sheets are larger than the pan, tuck the excess edges down into the sides.
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11
Using a very sharp knife, score the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier.
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12
Brush the top layer generously with the remaining oil-butter mixture, sprinkle with sesame seeds, and lightly flick a few drops of cold water over the surface with your fingers for extra crispness.
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13
Bake in the center of the oven for 50-60 minutes, or until the pastry is deeply golden and crisp. If the top browns too quickly, cover loosely with foil.
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14
Remove from the oven and let the pie rest for at least 15-20 minutes before cutting. This allows the filling to set so you get clean slices.
💡 Chef's Tips
Ensure the zucchini is bone-dry; moisture is the enemy of a crispy phyllo crust. Always use high-quality sheep's milk feta for that authentic, tangy Greek flavor profile. If you can't find Kefalotyri, Pecorino Romano is an excellent substitute due to its saltiness. Never skip the fresh herbs; dried herbs won't provide the same aromatic lift to the dense filling. Thaw your phyllo overnight in the refrigerator rather than on the counter to prevent the sheets from sticking together.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of thick Greek yogurt or tzatziki on the side. Pairs beautifully with a crisp, chilled glass of Assyrtiko or a light Rosé. Serve as part of a meze platter alongside Kalamata olives and roasted red peppers. Accompany with a simple Horiatiki (Greek Village Salad) for a complete, healthy lunch. Enjoy leftovers cold the next morning; it's a traditional and delicious Greek breakfast!