Kolokithopita: Classic Greek Zucchini Pie Recipe

Traditional Greek Zucchini Pie, known as Kolokithopita, is a savory, flaky phyllo pie filled with grated zucchini, tangy feta and fresh herbs. It’s perfect for a savory brunch, an appetizer, or a light dinner. This simple, authentic recipe brings bright Mediterranean flavors to your table.

While honeymooning in Santorini I discovered the irresistible charm of kolokithopita. Served warm at breakfast, its crisp phyllo crust and herbed zucchini filling were unforgettable. I took notes and photographed the slices so I could recreate that exact balance of textures and flavors at home. The filling is simple: grated zucchini, salty feta, eggs and Greek yogurt to bind, and a blend of fresh dill, parsley and mint for brightness.

If you enjoy spanakopita, you’ll love this variation: the spinach is replaced by zucchini but the method and the flaky phyllo crust are the same. Serve it as an appetizer, a main course for a light lunch, or part of a Greek-inspired spread.

Ingredients

• 2 pounds zucchini – peeled and grated (about 4–6 small to medium zucchini).
• 1 cup yellow onion – finely chopped.
• 2 garlic cloves – minced.
• 5 tablespoons extra virgin olive oil – divided; plus extra for brushing phyllo.
• 1/4 cup plain Greek yogurt – whole-milk yogurt recommended.
• 3 eggs – beaten.
• 1 pound feta cheese – crumbled (traditional Greek feta preferred).
• 1/4 cup fresh dill – chopped.
• 2 tablespoons fresh parsley – chopped.
• 2 tablespoons fresh mint leaves – chopped.
• 1/2 teaspoon salt and 1/2 teaspoon black pepper – to taste.
• 14 sheets phyllo dough – thawed before using.

Instructions

Below are clear, step-by-step instructions to assemble and bake this Greek Zucchini Pie. Keep the phyllo covered while you work so it doesn’t dry out.

1. Thaw the phyllo. Defrost the phyllo dough overnight in the refrigerator or at room temperature for 3–4 hours before you begin.
2. Prepare the zucchini. Peel and grate the zucchini. Place the grated zucchini in a colander, sprinkle with about 1/4 teaspoon salt, and let it drain for 20–60 minutes. After draining, wrap the zucchini in a clean towel and squeeze out as much liquid as possible to avoid a soggy pie.
3. Sauté the aromatics. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté the chopped onion 3–4 minutes until softened, then add the garlic and cook 1 minute more. Remove from heat.
4. Mix the filling. In a large bowl combine the drained zucchini, cooked onion and garlic, remaining olive oil (about 4 tablespoons), beaten eggs, Greek yogurt, crumbled feta, chopped dill, parsley and mint, and season with salt and pepper. Stir until evenly combined.
5. Assemble the base layers. Preheat the oven to 350°F. Lightly spray or oil a 9″ x 13″ baking dish. Brush one sheet of phyllo with olive oil and place it in the dish, then layer and brush a total of 8 phyllo sheets (brushing each sheet with oil) to form a sturdy base.
6. Add the filling. Spread the zucchini-feta mixture evenly over the layered phyllo in the dish.
7. Top with phyllo layers. Cover the filling with 6 additional phyllo sheets, brushing each with olive oil. Tuck the edges of the phyllo inside the dish so the top and sides are neat. Brush the top layer thoroughly with olive oil and score 6–8 shallow slashes into the top so steam can escape while baking.
8. Bake and rest. Bake at 350°F for 50–60 minutes, until the phyllo is golden brown. Remove from the oven and let the pie rest at least 20 minutes before cutting into 15 slices and serving.

Pro tips

• Drain the zucchini thoroughly. Removing excess moisture is essential to prevent a watery filling and soggy crust.
• Keep phyllo covered until use. Phyllo dries out quickly; only take sheets out when you are ready to brush and layer them.
• Thaw phyllo ahead of time. Proper thawing prevents tears and makes handling the sheets much easier.
• Make ahead options. You can prepare the filling up to 24 hours in advance. Assemble the pie and keep it covered in the refrigerator for up to 3 days before baking, or bake and reheat when ready to serve.

Storage and reheating

Store leftovers in the refrigerator in an airtight container or covered baking dish for up to 5 days. Reheat individual slices in an air fryer at 400°F for 3–5 minutes or in a 400°F oven for about 5 minutes to revive the crisp phyllo. To reheat a whole pie, cover and warm in a 325°F oven for 15–20 minutes.