Discovering Greek Kolokithopita.

A Culinary jem, Kolokithopita, or Greek zucchini pie, is a delightful dish that embodies the essence of Greek cuisine.

This savory pie is a wonderful blend of simple, fresh ingredients that come together to create something truly special.

The star of kolokithopita is, of course, zucchini. Grated and mixed with feta cheese, fresh herbs like dill and mint, eggs, and sometimes a touch of yogurt, the filling is rich yet light, capturing the flavors of the Mediterranean.

The mixture is then enveloped in layers of crispy, golden phyllo dough, which adds a satisfying crunch to each bite.

What makes kolokithopita so beloved is its versatility. It can be enjoyed warm or at room temperature, making it perfect for any occasion—whether as a main dish, a side, or a tasty snack.

Pair it with a crisp salad and a glass of white wine, and you have a meal that is as nourishing as it is delicious.

Kolokithopita is more than just food; it’s a taste of Greek tradition. It reflects the Greek philosophy of using seasonal, locally-sourced ingredients to create dishes that are both flavorful and healthy.

Whether you’re a seasoned cook or a beginner, making kolokithopita is a wonderful way to bring a piece of Greece into your kitchen.

So next time you’re in the mood for something unique and comforting, give kolokithopita a try.

With its vibrant flavors and satisfying textures, it’s sure to become a favorite in your home as it has been in Greek households for generations.

Ingredients

500g courgettes, coarsely grated

200g feta cheese, crumbled

100g ricotta cheese

1 cup fresh dill, chopped

1 cup fresh spring onions, chopped

2 eggs

2 tbsp Greek, full fat yogurt such as Fage

4-5 phyllo sheets

Salt and pepper to taste

Olive oil for brushing

Directions

Preheat your oven to 180°C (350°F).

Grate the courgettes and sprinkle them with salt.

Let them sit for about 20 minutes to release excess moisture.

Then, squeeze out as much liquid as possible and transfer the courgettes to a large mixing bowl.

To the bowl, add the chopped herbs, crumbled feta, ricotta and yogurt.

Taste the mixture and season with salt if needed. Stir in the eggs, mixing until well combined.

Grease a baking dish, 28cm.

Reserve one sheet of dough for the top.

Lay a sheet of phyllo dough in the pan and brush it with olive oil. Layer the remaining sheets of phyllo, brushing each with olive oil and arranging them at varying angles, creating a star-like pattern with the overhanging edges.

Spoon the zucchini mixture into the phyllo-lined pan. Place the reserved sheet of dough over the filling, then fold the overhanging edges over the top, brushing everything with olive oil.

Bake in the preheated oven for 35-40 minutes, or until the filo is golden brown and crispy.

Enjoy your Kolokithopita!