In Greece, pies are a way of life. We don’t need an excuse to bake one — they appear on the table at breakfast, slip into lunchboxes as a midday snack, and often take center stage at a family meal. Kolokithopita, the classic zucchini pie, is one of the most comforting and versatile.

Traditionally, it’s made with layers of phyllo. But this no-phyllo version is lighter, quicker, and every bit as delicious. It combines fresh zucchini, tangy feta, yogurt, and herbs into a soft, savory pie that’s topped with a sprinkle of sesame seeds. Baked until golden, it’s the kind of dish you’ll find yourself making again and again — simple, nourishing, and perfect for any time of day.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

4 medium zucchini, grated

2–3 eggs

250 g crumbled feta cheese

2 tablespoons fresh mint, chopped

3 tablespoons green onions, chopped

2 tablespoons fresh parsley, chopped

100 g Greek yogurt

60 g olive oil

220 g all-purpose flour

1 teaspoon baking powder

Salt and pepper, to taste

Sesame seeds, for sprinkling

Directions

Grate the zucchini and place it in a clean kitchen towel. Squeeze out all excess liquid.

In a large bowl, mix together the zucchini, eggs, feta, herbs, yogurt, olive oil, flour, and baking powder. Season lightly with salt and pepper.

Pour the mixture into a 22×33 cm (9×13 inch) baking pan with parchment paper on, and spread evenly.

Sprinkle the surface generously with sesame seeds.

Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, until the top is golden brown and the pie is set.

Let it cool slightly before slicing. Serve warm or at room temperature.