Classic Kolokithopita Recipe

2022-11-15

By Akis Petretzikis

Greek Cuisine

Main Course

Kolokithopita is a traditional Greek pie made with zucchini, feta cheese, and fresh herbs. This easy recipe uses filo pastry and a delicious zucchini and feta filling for a perfect vegetarian dish.  

How to make Kolokithopita?

Kolokithopita is a savory pie made with phyllo pastry and stuffed with a mixture of thinly slicing or grating zucchini, feta cheese, onions, dill, and various herbs and spices. The filling is layered between sheets of phyllo pastry and then baked until golden and crispy. 

Extra Dimension of Flavor

Popular options could include tzatziki a yogurt and cucumber sauce, skordalia garlic and potato dip, red pepper dip a roasted pepper sauce or even a simple tomato sauce.

Traditional Way of Serving Zucchini Phyllo Pie

This Greek vegetarian dish, is traditionally served during the summer months, oftenly enjoyed as a main course or as a savory snack when zucchini is in season and plentiful. It can be enjoyed hot or cold, and is often served with a side of Greek salad.

Squash Alternatives

 Opt for alternatives like eggplant, which provides a similar texture and absorbs flavors well when cooked. Bell peppers can add a sweet and tangy flavor, while spinach can add a green color and nutritional benefits. Pumpkin is an option for those seeking a sweeter and richer taste. 

Wine Pairing

 if you're seeking a rosé wine, the Xinomavro-based rosés from the Naoussa region in Macedonia can be an excellent choice. These rosés are dry with a vibrant pink hue and offer flavors of strawberries, raspberries, and a touch of earthiness. 

Pitfalls on Kolokithopia

 Dough consistency: Kolokithopita is a savory Greek pie filled with zucchini, feta cheese, and herbs, wrapped in a buttery phyllo dough. The challenge with Kolokithopita is achieving the right consistency for your phyllo dough. It should be thin enough to wrap around the filling, but not too thin that it tears or falls apart. Patience and practice will help you achieve the perfect consistency.

 Filling moisture: The zucchini filling in Kolokithopita can release moisture during cooking, which can affect the texture of the pie. The challenge is in preparing the filling in a way that minimizes its moisture content. You can do this by salting and draining the zucchini before cooking it, squeezing out excess moisture with a towel, and avoiding overfilling the pie.

 Phyllo handling: Phyllo dough can be tricky to work with, as it can easily tear or dry out. The challenge is in handling the phyllo with care and speed. Keep the phyllo covered with a damp cloth while working with it, and brush each layer with butter as you go.

 Baking temperature: Kolokithopita needs to be baked at a high temperature to achieve a crispy, flaky crust. The challenge is in finding the right baking temperature for your oven. Aim for a temperature of around 375-400°F and watch the pie carefully to ensure it doesn't burn.

 Serving suggestion: Kolokithopita is often served as a main dish, accompanied by a simple Greek salad or roasted vegetables. The challenge is in finding the right side dish to balance the rich flavors of the pie. Consider adding a side of tzatziki or hummus to add a refreshing touch.

Ingredients

• 1 medium-sized zucchini, grated

• 300g feta cheese, crumbled

• 1 cup chopped fresh mint

• 1 cup chopped fresh dill

• 1/2 cup chopped fresh parsley

• 2 tbsp olive oil

• 3 eggs

• salt and pepper to taste

• 1 package filo pastry (approx. 12 sheets)

• 1/2 cup melted butter

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, mix the zucchini with the feta cheese, fresh herbs, olive oil, eggs, salt, and pepper.

3. Take a sheet of filo pastry, brush with melted butter, and place another sheet on top. Repeat until you have 6 layers of filo pastry, brushing each layer with melted butter.

4. Spread the zucchini mixture over the filo pastry.

5. Repeat the process of layering filo pastry and butter on top of the zucchini mixture, until you have used all of the filo sheets and butter.

6. Brush the top of the pie with more melted butter.

7. Bake in the preheated oven for 45-50 minutes, or until golden brown.

8. Serve hot or at room temperature.

Preparation Time 30 min

Cook Time 45 min

Total time 75 min

Nutrition Facts

Calories: 350

Fat: 24 g

Saturated Fat: 12 g

Carbohydrates: 25 g

Fiber: 2 g

Sugar: 2 g

Protein: 10 g

Regional Ingredients Variations of Kolokithopita

Crete, they may add some crumbled feta cheese and mint leaves to the zucchini filling, creating a dish known as "Kolokithopita me Feta kai Dendrolivano".

Santorini, they may add some tomato and onion to the zucchini filling, creating a dish known as "Kolokithopita me Domata kai Kremmydia".

Corfu, they may add some spinach and dill to the zucchini filling, creating a dish known as "Kolokithopita me Spanaki kai Anitho".

Macedonia, they may add some minced meat and grated cheese to the zucchini filling, creating a dish known as "Kolokithopita me Kima kai Tyri".

Peloponnese, they may add some raisins and pine nuts to the zucchini filling, and brush the pastry with egg wash before baking, creating a dish known as "Kolokithopita me Stafyli kai Koukounaria".

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