Greek Zucchini Feta Phyllo Pie (Kolokithopita)
Layered phyllo pastry pie filled with sautéed zucchini, spring onions, and crumbled feta cheese bound with eggs and coriander. The vegetable filling is cooled before assembly to prevent the delicate phyllo from becoming soggy. Baked until the pastry turns golden and crispy, with butter brushed between layers and an egg wash on top.
Ingredients
- 1 lb phyllo pastry
- 1 ¼ lb zucchini
- 2 whole green onions
- 1 ¾ cups feta cheese or mizithra
- 2 whole eggs
- 4 tbsp butter
- 3 ¾ tbsp sunflower oil
- 1 teaspoon salt
- ½ teaspoon white pepperblack pepper1:1vegandairy-free
taste differs slightly
- ½ teaspoon coriander
- 1 whole egg, for wash
- 1 tablespoon water, for wash
- ⅝ tbsp butter, to grease baking tin
Instructions
- 1
Preheat oven to 350°F.
- 2
Wash and slice green onions into ⅓" pieces.
- 3
Wash and grate zucchini.
- 4
Heat sunflower oil in a pan, add green onions and grated zucchini, sauté over high heat until moisture evaporates, approximately 8-10 minutes.
- 5
Lower heat and sauté for a couple of minutes longer.
- 6
In a medium bowl, combine eggs, feta cheese, salt, white pepper, and coriander.
- 7
Once vegetable filling is ready, add 40g butter to it and set aside to cool for approximately 10-15 minutes.
- 8
Dice remaining 20g butter and set aside.
- 9
Once cooled, combine vegetable and cheese mixtures.
- 10
Butter a 40x11 ¾" baking dish. Place 2 phyllo sheets side by side on the bottom with edges hanging out. Reserve 1 sheet for top layer.
- 11
Spread 3-4 tablespoons of filling evenly over phyllo sheets.
- 12
Cover with one or two more phyllo sheets and repeat layering until filling is used.
- 13
Fold hanging phyllo edges inward and place final phyllo sheet, tucking gently into corners with a wooden spoon.
- 14
Combine egg and water to make egg wash.
- 15
Pierce pie with a knife, distribute diced butter over top phyllo sheet, and brush with egg wash.
- 16
Bake for 50-60 minutes until golden, covering with aluminium foil halfway through to prevent over-browning.
Tips
Cool the vegetable filling before combining with cheese mixture to prevent the phyllo from absorbing excess moisture and becoming soggy.
Keep phyllo sheets covered with a damp cloth while working to prevent them from drying out.
Pierce the pie before baking to allow steam to escape and ensure even cooking.
Good to Know
Cover and refrigerate up to 3 days. Reheat in oven at 160C until warmed through.
Assemble pie up to 6 hours ahead, cover with plastic wrap, and refrigerate. Bake when ready, adding 5-10 minutes to baking time if chilled.
Cut into portions and serve warm or at room temperature as a main course with a Greek salad.
Common Mistakes
Do not skip the cooling step for the vegetable mixture to avoid soggy phyllo.
Do not leave phyllo sheets uncovered while working to avoid them drying out and cracking.
Do not omit covering with foil halfway through baking to avoid the pastry burning before the filling cooks through.