Greek Zucchini Pie With Filo & Feta Cheese (Kolokithopita)
User Reviews
4
Greek Zucchini Pie With Filo & Feta Cheese (Kolokithopita)
Description
Kolokithopita is a traditional Greek pie utilizing grated zucchini squeezed dry to remove excess moisture, then mixed with crumbled feta cheese, Greek yogurt, beaten egg, fresh spearmint and dill, and olive oil. The filling is seasoned with salt and pepper, creating a creamy, flavorful mixture.
The pie is assembled by layering sheets of filo pastry generously brushed with olive oil in a round pan, creating a crisp base and top. The zucchini filling is spread evenly, then topped with additional filo sheets to complete the pie. Baking at 350°F results in a golden, flaky crust enclosing the tender, moist zucchini and cheese filling.
This pie is typically served warm or at room temperature and can be a satisfying vegetarian main or accompaniment. The combination of fresh herbs and cheese adds brightness while the olive oil enhances flakiness. Preparation includes proper draining of zucchini and careful handling of filo to maintain its crisp texture.
Ingredients
- 580 grams or 4 small zucchini
- 140 grams yogurt plain, Greek
- 150 grams feta cheese crumbled
- 1 large egg lightly beaten
- 80 grams olive oil
- 3-4 spearmint leaves chopped, fresh
- 1 tablespoon dill chopped
- 5 heets filo pastry
- salt
- black pepper
Instructions
- Unfreeze phyllo by leaving it in the fridge overnight.
- Grate the zucchinis with a hand grater (not too thin) and add to a strainer. Add ½ teaspoon of salt and rub the zucchinis for the salt to spread evenly. Let the grated zucchinis drain for half an hour. While the zucchinis drain remove the phyllo from the fridge and let it sit at room temperature without removing it from its package.
- Squeeze the zucchinis to remove most of their water and add to a mixing bowl. Combine with the Greek yogurt, feta cheese, egg, spearmint, dill, and 2 tablespoons of olive oil out of the 80 grams (keep the remaining oil for greasing the pan and the phyllo). Season with a pinch of salt and a bit of pepper.
- Preheat oven to 350F / 180C.
- Grease well with olive oil the bottom of a 28 cm / 11-inch round pan. Place a sheet of phyllo in the pan and grease well also. Repeat the process until you have 5 filo sheets in the pan. Add the filling and spread it evenly with a spoon.
- Overlap the excess phyllo that hangs out of the pan on top, in order to cover the filling. Make sure you grease well each phyllo with olive oil. Prick the pie a few times with a knife and bake for approximately 30-45 minutes until the pie gets a nice golden brownish color all over.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 215kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 300mg | 13% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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