Zucchini and Feta cheese pie (Kolokithopita) is a family favourite during summer months. Fresh zucchinis (or courgettes) are plentiful in the summer and are a beloved vegetable in Greek cuisine. They are a delicious addition to any pie! Zucchinis are also rich in vitamins, nutrients and aid in healthy digestion!
What are the secrets to this Greek zucchini and feta cheese (Kolokithopita) pie?
Fresh produce makes all the difference in this pie. Fresh zucchinis and good quality feta cheese create a mouth-watering flavour.
How do I prepare this savoury zucchini pie?
Cooking should be enjoyable and not take too much of your time! Here I will share with you my easy and quick recipe for this summery zucchini and Feta cheese pie. First of all, start by gathering all your ingredients and kitchen utensils.
For the filling:
Start by washing the spring onions and zucchinis under running water. Slice the spring onions into 1cm pieces. Cut the stems of the zucchini and grate them with a grater. There is no need to peel off the skin as it holds the greatest levels of antioxidants! Preheat the oven to 180C or 356F. In a saucepan, over high heat, pour sunflower oil and add the spring onions and zucchinis. Let them cook for 8-10 minutes and stir occasionally. Zucchinis hold a lot of moisture (water) and thus you need to wait until this moisture has evaporated. Once the moisture has evaporated, lower the heat and continue to cook them for a further 2-3 minutes. Add 40gr of butter and set the mixture aside to cool down for 10-15 minutes. Dice the rest of the butter (20gr) and set it aside too.
Whilst the spring onions and zucchinis are being cooked start preparing the savoury filling. In a mixing bowl add eggs, crumbled Feta cheese, salt, pepper and coriander and combine the ingredients. Once the vegetables have cooled, combine them with the savoury filling.
To assemble the pie:
Grease a baking dish and lay two phyllo sheets side by side with parts of the phyllo sheets hanging out. Set aside one phyllo sheet for the top layer of the pie. Spread evenly 3-4 tablespoons of filling on the bottom phyllo sheets.
Remember the filling has added butter so there is no need to brush each phyllo sheet with butter. Lay a further 1-2 ruffled phyllo sheets and spread again 3-4 tablespoons of filling. Repeat the process until you have run out of filling. Fold the hanging parts of the phyllo sheets over the filling. Lay the last phyllo sheet and gently tuck it in the corners of the baking dish with a wooden spoon.
Prepare the egg wash by combing one egg with a tablespoon of water and brush the top of the zucchini and Feta cheese pie. Pierce the pie in a couple of places with a knife and place the 20gr diced pieces of butter all over the top phyllo sheet. Melted butter will ooze into the pie during baking!
Bake at 180C or 356F for 50-60 minutes in the centre shelf of the oven. Cover with aluminium foil half-way to avoid it over-browning.
How do I create a crunchy phyllo in my pie?
The best way to create a crunchy phyllo is to slather it with butter. I add the butter into the filling and spread evenly the filling onto the phyllo sheets. But for that extra crunchiness, pierce the pie with a knife in a couple of places and sprinkle a small amount (approx. 20gr) of diced butter on the top. Melted butter will ooze into the pie when baking.
Can I freeze this zucchini and Feta cheese pie?
This zucchini and Feta cheese pie can indeed be frozen. You can freeze the zucchini pie before baking but you can also freeze it after its baked and has cooled down.
What can I pair this zucchini and Feta cheese pie (Kolokithopita) with?
Zucchinis go really well with cheeses as well as yogurt. Pair this savoury pie with a traditional Greek Feta Salad (Horiatiki).
- Are you going for a picnic? To the beach or are you hosting a party? You can make this savoury zucchini and Feta cheese pie in small individual triangles like my Mini Tiropitakia (Greek Baked Feta Cheese Triangles) Recipe. These individual wrapped triangles would be perfect for parties, gatherings, picnic days or any other occasions. Simply prepare the savoury vegetable filling as in this recipe and follow the instructions on my Mini Tiropitakia (Greek Baked Feta Cheese Triangles) recipe. Simply cut each phyllo pastry into strips, spoon the filling and fold it upon itself.
- If you fancy a less savoury and lighter option, substitute Feta cheese with myzithra or ricotta cheese. Myzithra and ricotta cheese have a milder taste compared to Feta cheese.
Zucchini and Feta cheese pie (Kolokithopita)
- 400gr phyllo pastry
- 550gr zucchini
- 2 spring onions
- 200gr Feta cheese or mizithra
- 2 eggs
- 60gr butter
- 50gr sunflower oil
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon coriander
- 1 egg
- 1 tablespoon water
For the baking dish:
- Approximately 10gr butter to grease the baking tin
For this recipe you will need:
1 grater, 1 saucepan, 1 medium sized bowl, baking dish 40x30cm, wooden spoon and aluminium foil
- Preheat the oven to 180C or 356F.
- To prepare this Zucchini and Feta cheese pie start by preparing the vegetable filling. Wash the spring onions and slice them at 1cm pieces. Wash the zucchinis and grate them.
- Pour sunflower oil in a pan and add the sliced spring onions and grated zucchini. sauté them initially over high heat for approximately 8-10 minutes, until the moisture evaporates. Once moisture (water) has evaporated, lower the heat and further sauté the for a couple of minutes.
- You can save time by preparing the savoury cheese filling whilst the vegetable fillign is being cooked. In a medium sized bowl add eggs, Feta cheese, salt, pepper and coriander and combine the ingredients.
- Once the vegetable filling is ready, set it aside and add 40g of butter to it. Set it aside for approximately 10-15 minutes to cool. Dice the rest of the butter (ie 20gr) and set it aside too.
- Once the zucchini and onion mixture has cooled, add it to the savoury one.
- Butter a baking tray and place 2 phyllo sheets side by side on the bottom of the baking dish with parts of the phyllo sheets hanging out of the tray. You will need these bits at the end of the process to tuck the pie in. Set aside one phyllo sheet for the top layer of the pie.
- Spread evenly 3-4 tablespoons of mixture on the phyllo sheets. Cover with one or two further phyllo sheets and repeat the process until you have run out of the filling.
- Fold inwards the hanging parts of the phyllo sheets and place the last phyllo sheet,gently tuck it in the corners with a wooden spoon.
- Prepare the egg wash by combing one egg with one tablespoon of water. Pierce the pie with a knife, place diced butter on the top phyllo sheet and brush it with the egg wash.
- Bake at 180C or 356F for 50-60 minutes until golden.
- Cover the pie with aluminium foil halfway to avoid over browning.