Cretan-Style Kolokythopita (Zucchini Phyllo Pie)
A savory Cretan pie made with layers of crisp phyllo and a fresh, herb-infused zucchini and feta filling, perfect for a light meal or meze.
Ingredients
- 4 medium zucchini grated and drained
- 1 large onion red or yellow, finely chopped and sautéed
- 3 large eggs
- 200–250 grams feta cheese (or Cretan goat cheese) crumbled
- 4 tbsp fresh mint chopped
- 2 tbsp fresh dill chopped
- 3 tbsp fresh parsley chopped
- 8-10 sheets phyllo dough
- 4-6 tbsp olive oil extra virgin (or melted butter)
- 1 egg beaten (for eggwash)
- Salt and pepper to taste
Instructions
- Grate the zucchini, salt lightly, and drain in a colander for 15–20 minutes.
- Squeeze out excess moisture.
- Sauté onion in a little olive oil until translucent. Let it cool slightly.**If you prefer, you can grate them and add raw.
- In a large bowl, combine grated zucchini, 3 eggs, feta (or myzithra cheese), and the chopped herbs.
- Season with salt and pepper.
- Add the onion and zucchini mixture and mix everything well.
- Preheat oven to 180°C (fan/ventilated).
- Brush a baking dish with olive oil. Layer two phyllo sheets, brushing each with olive oil or melted butter.
- Add a portion of the fillingm unevenly.
- Add another single sheet of phyllo, brush with oil.
- Repeat layering: phyllo, filling, phyllo…
- Finish with two top phyllo sheets, brushing each with oil.
- Lightly score the top, then brush with the beaten egg (eggwash) for a golden finish.
- Bake for 40-45 minutes, or until golden and crisp.
- Let cool slightly before cutting and serving.
Notes
- You can use a round pan: Traditional pies are often baked in round pans and sliced like cake.
Nutrition
Calories: 220kcal
Tried this recipe?Let us know how it was!
