Kolokitopita, or Greek courgette pie, it’s a perfect comfort food for summer. The dish is a simple combination of courgettes, onions, herbs, eggs and feta, wrapped in a sheet of phyllo, making for a fantastic, light vegetarian meal.
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What is Kolokitopita?
‘elevator’OR Greek Zucchini Pie, it’s like “Spanakopita,” except it replaces the zucchini with spinach. I actually posted a photo on Instagram that I took with my iPhone right after I made it and one of the comments was, “Do you like a zucchini spanakopita?” Exactly! So, if you are a Greek Spinach Pie lover, you will definitely love this Zucchini Pie too.
Actually, let me give you a heads up, I think you must like zucchini too. You see, my husband doesn’t like zucchini at all, so this pie wasn’t for him, while he is a big fan of Spanakopita. Bonus point for me: I liked EVERYTHING The lift just for myself 🙂
But in all seriousness, I must say that Greeks call pumpkin and courgettes “kolokhita”. As such, Kolokitopita can be made with “sweet” squash or zucchini. I made one here with zucchini because 1. it’s a perfect summer dish with all the abundance of zucchini and 2. because I love zucchini.
Why did I make courgette cake?
This zucchini pie is absolutely my kind of food. I really think Greek cuisine is my favorite of all. I could eat Greek food every day. The best part is that I can top it all with feta! Just check out these few recipes:
I was shopping in the freezer section of my favorite local grocery store the other day and they had some pretty good Greek options, but they also just had a plain phyllo dough. I got one with the desire to make something as soon as possible.
Little did I know that my freezer was headed for a malfunction that night and I was forced to literally use up my phyllo dough the next day; as it thawed beautifully and cried out to be used. I had a lot of ideas about what to do with it, but for some reason, The lift he was calling my name.
What do you need to make this Greek zucchini pie?
I had a ripe courgette in the garden and all the other ingredients already at home, so it was an easy choice for me. I cut a couple of courgettes into pieces and let them rest in the colander for about an hour to release the excess water. Here’s a list of what else you’ll need for this Greek Kolokitopita Recipe party:
- Phyllo dough;
- Extra virgin olive oil;
- Yellow onion;
- Dill;
- Parsley;
- Mint;
- Egg;
- Feta cheese;
- Salt and black pepper.
As mentioned, this Greek Kolokitopita is super simple to make. Here are some simple steps:
- You’ll need to chop the onions and sauté them before adding them to the chopped courgettes;
- Then you’ll mix the eggs with feta, salt, and pepper and add to the zucchini and onion mixture;
- Add chopped fresh herbs and your filling is ready;
- The fun part is with phyllo dough: you will need 6 layers on the bottom and 6 layers on the top: brush each layer with olive oil, so each subsequent layer will be more and more comfortable, like a nice bed. It’s really cool;
- Once the lower phyllo pastry is ready, pour it over the courgette mixture and cover with another 6 layers of phyllo pastry; make slits in the dough above and bake until golden brown (scroll down for full printable recipe).
- I used a 9 x 13 inch casserole dish. You can find a similar casserole here. (affiliate link)
If you’re a zucchini lover, a spanakopita lover, and find yourself with some phyllo dough in the freezer, don’t hesitate to make this amazing Kolokitopita – Greek courgette pie recipe. I guarantee you will love it.
If you’re hungry for more Greek-inspired recipes, check out these:
- 6 zuchinis medium, shredded
- 1 onion yellow, medium, chopped
- 3 egg
- 7 oz feta crumbled
- 12 sheets phyllo dough thawed
- 1/2 cup olive oil extra virgin
- 2 table spoon parsley fresh, chopped
- 2 table spoon dill fresh, chopped
- 1 table spoon mint fresh, chopped
- 1/2 teaspoon salt
- Freshly ground pepper
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Chop the courgettes and place them in a colander for about an hour;
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Heat a tablespoon of olive oil in a pan, add the chopped onions and cook for about 3-4 minutes until translucent; refresh it;
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Preheat oven to 350 F (180 C);
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Chop parsley, dill and mint;
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In a bowl, combine the feta and eggs, season with salt and pepper;
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Squeezing out excess water, place zucchini in a large bowl; add onions, herbs, and egg/feta mixture;
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Brush bottom of baking dish (13 x 9 inches) with olive oil; lay the first layer of phyllo dough and brush with olive oil; continue until you have 6 layers;
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Pour the courgette filling into the baking dish;
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Cover with a sheet of phyllo pastry and brush with olive oil; continue until you have 6 layers of phyllo dough;
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Fold the edges of the dough and brush the entire surface with olive oil;
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Using a knife, make holes in the dough;
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Bake in the center of the oven for one hour or until the crust is crisp and golden.
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Cut into squares and serve warm.
- The recipe calls for half a teaspoon of salt since the feta is salty. If you want, you can skip the salt altogether;
Calories: 324kcal | Carbohydrates: 22G | Protein: 9G | Fat: 22G | Saturated fats: 6G | Cholesterol: 83mg | Sodium: 596mg | Potassium: 468mg | Fiber: 2G | Sugar: 5G | Vitamin A: 585UI | C vitamin: 28.6mg | Soccer: 163mg | Iron: 2.1mg
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Disclaimer: This post may contain affiliate links which will not change the price but will share some commissions. I only recommend what I like and use. Please only buy what you need.
