Traditional Zucchini pie recipe with Feta cheese (Greek Kolokithopita)
Posted in Advanced, Appetizer & Meze, Baked, Intermediate, Main Courses, Mainland Greece, Our hand picked recipes, Pastry recipes, Side dishes, Traditional Greek Feta Cheese Recipes, Traditional Greek Taverna Recipes, Vegetarian Originally published on March 1, 2014 Last updated on April 18, 2015 By Eli K. Giannopoulos
Our very best Greek zucchini pie recipe (kolokithopita) for the lovers of Greek cuisine! Juicy zucchinis, tangy feta cheese and creamy Greek yogurt combined into a velvety delight wrapped with crispy homemade phyllo.. This Greek zucchini pie (kolokothopita) is unlikely to last more than a day! Sumptuous savoury pies are a staple in Greek cooking. From the classic spinach pie (spanakopita), chicken pie (kotopita) to cheese pies of various sizes and shapes, savoury pies are suitable for every time of the day, as a main dish, starter or mid-day snack. This is a traditional Greek zucchini pie recipe (kolokithopita) for you to recreate this delicious vegetarian delight from scratch! (See also the preparation photos below).
Make this delicious Zucchini pie recipe (Kolokithopita) the traditional Greek way or just take a short cut
Traditional Greek recipes for homemade pies use homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch. As ‘village dough’ is a little bit difficult to find, you can make this traditional Greek zucchini pie recipe (kolokithopita) using either commercial phyllo dough or, if you are feeling adventurous enough, make your own homemade phyllo with this easy to follow recipe. Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek zucchini pie! If you choose to prepare this zucchini pie recipe with commercial phyllo dough (skip steps 1-3 and 6) use 4-5 sheets of phyllo to form the bottom of the kolokithopita and 4 for the top, brushing each one with melted butter. (For the beginners at working with phyllo, check the handling tips before starting.) So go ahead give this delicious traditional Greek zucchini pie recipe a try and amaze your friends and family with this crispy and velvety delight. Enjoy!
For the filling
- 1kg zucchini, grated (35 0z.)
- 1 red onion, finely chopped
- 2 tbsps olive oil
- 2 eggs
- 200g strained Greek yogurt (7 oz.)
- 500g feta cheese, crumbled (17 0z.)
- 4-5 tbsps powdered melba toast
- 2 tbsps parsley, chopped
- 4-5 leaves fresh mint, chopped
- salt and freshly ground pepper
For the dough
- 500g all-purpose flour (18 oz.)
- 200-250g water (3/4 – 1 cup)
- 90g olive oil (1/3 of a cup)
- 1 1/2 tsp salt
- 2 tbsps red wine vinegar
- To prepare this traditional Greek zucchini pie recipe (kolokithopita), start by making the dough. In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds. (Tip: The vinegar helps the dough for the zucchini pie to become crispy.)
- Depending on the kind of flour, the weather, the humidity and various factors, the dough for the zucchini pie may need a little bit more or less water than this recipe calls for. Start by adding 200g of water at first (3/4 of a cup) and mix, until the flour absorbs the water. After mixing for a while, the dough should become an elastic ball. The perfect dough for your zucchini pie should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while. Check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don’t worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again).
- When you are happy with the consistency of the dough for your zucchini pie, wrap with some plastic wrap and let the dough rest for 45-60 minutes. This is essential, so that the dough softens and you can roll it easily.
- In the meantime prepare the filling for the zucchini pie (Greek kolokithopita). Remove the skin of the zucchinis and grate them into a collander, season with salt and leave aside for 20 minutes to drain. Wrap the grated zucchinis in a towel and squeeze, in order to get rid of the excess water. In a saucepan add 2 tbsps olive oil and saute the onions, until soft. Add all the ingredients for the filling of the zucchini pie in a large bowl and blend to combine. Set aside.
- For this zucchini pie recipe you will need a large baking pan approx. 25x35cm. Using a cooking brush oil the bottom and sides of the pan.
- Divide the dough into two halves. You will use half the dough for the bottom of the zucchini pie and the other half to cover it. Place half the dough on a floured surface and coat your rolling pin with some flour. Make a circle of dough with your hands; now you are ready do roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin. At first, roll out a few times, turning the dough every once in a while, to keep the circle even and the dough from sticking to the surface. Gently roll the edge of the dough over the rolling pin and roll the dough around the pin. Place your hands in the center of the rolling pin and as you roll, move them out to the sides so that both the rolling pin and your hands are working to spread and thin the dough. Unroll, turn a half turn and repeat. Continue rolling making the dough thinner and thinner each time. Move your hands from the center to the sides to keep even pressure and help in spreading and thinning the dough. Carefully roll your dough around the rolling pin and then unroll it over the pan and ease the dough into the dish, pushing it into all sides.
- Tip in the filling of the zucchini pie. Roll out the rest of the dough, roll your dough around the rolling pin and then unroll it over the filling of the zucchini pie (kolokithopita). With a knife trim some of the excessive phyllo and roll the rest on the edges. Brush the top with enough olive oil and make some holes on top of the zucchini pie with a sharp knife. Drizzle the kolokithopita with some water and sprikle with sesame seeds.
- Bake the zucchini pie in preheated oven at 180C for 50-60 minutes, until nicely coloured.
- Serve this delicious Greek zucchini pie (kolokithopita) as starter, mid-day snack or as a main dish with a nice Greek feta salad aside. Enjoy!
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