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Kolokithopita

A delightful and savory Greek zucchini pie that features fresh zucchini, aromatic herbs, and creamy cheeses, perfect for any family gathering or a cozy night in.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.2 pounds 2.2 pounds (1 kg) fresh zucchini, shredded or spiralized Gives the pie a juicy and crisp texture.
  • 2 large 2 big onions, chopped Adds a sweet, caramelized flavor.
  • 4 pieces 4 shallots, chopped Provides a tangy richness to the filling.
  • 4 pieces 4 eggs, lightly beaten Acts as a binding element.
  • ¼ cup ¼ cup (60g) olive oil Imparts an aromatic and fresh note.
  • 2.5 cups 2½ cups (400g) feta cheese Offers a tangy and creamy contrast.
  • 1 cup 1 cup of ladotiri cheese, graviera, or parmesan, grated Contributes a nutty flavor.
  • 2 tablespoons 2 tablespoons of fresh basil or dill, or 1 tablespoon dried For fragrant notes.
  • 4 tablespoons 4 tablespoons of fresh mint or 2 tablespoons dried
  • 1 teaspoon 1 teaspoon salt Adjust to taste.
  • 1 teaspoon Freshly ground pepper For seasoning.
  • 2-3 tablespoons 2-3 tablespoons of flour Optional, for dusting the pan.

Method
 

Preparation
  1. Grate or spiralize the zucchini and place it in a colander. Sprinkle with salt and toss well, then set aside for about 20 minutes to draw out excess moisture.
  2. Preheat your oven to 180°C (350°F).
  3. After 20 minutes, wrap part of the zucchini in a kitchen towel, squeeze and twist to extract as much liquid as possible, then transfer to a large mixing bowl. Repeat this for the remaining zucchini.
  4. In the bowl with drained zucchini, whisk together the chopped onions, shallots, beaten eggs, olive oil, feta cheese, herbs, and mint. Season with salt and pepper.
  5. Grease a 9-inch baking pan with olive oil. Optionally, dust a thin layer of flour over the surface to prevent sticking.
Baking
  1. Pour the zucchini mixture into the greased pan, spreading it evenly. Bake in the preheated oven for 50 to 60 minutes, or until the center is set and the top is golden brown.
Cooling and Serving
  1. Once baked, remove from the oven and allow to cool for 10 to 15 minutes before slicing.

Notes

For a lighter texture, add an extra egg. Mix in other vegetables like bell peppers or spinach for a twist. Adjust herbs according to preference, and consider using phyllo dough for a crispier crust.