Greek Zucchini Pie With Filo & Feta Cheese (Kolokithopita)

4.04 from 56 votes

A crispy, fresh, and truly flavorful zucchini and feta cheese pie!

Prep Time10

Cook Time45

Total Time1 10

Course: Appetizer, Side Dish

Cuisine: Greek

Keyword: feta, filo, lunch, Oven baked

Servings: pieces

Calories: 215kcal

Unfreeze phyllo by leaving it in the fridge overnight.
Grate the zucchinis with a hand grater (not too thin) and add to a strainer. Add ½ teaspoon of salt and rub the zucchinis for the salt to spread evenly. Let the grated zucchinis drain for half an hour. While the zucchinis drain remove the phyllo from the fridge and let it sit at room temperature without removing it from its package.
Squeeze the zucchinis to remove most of their water and add to a mixing bowl. Combine with the Greek yogurt, feta cheese, egg, spearmint, dill, and 2 tablespoons of olive oil out of the 80 grams (keep the remaining oil for greasing the pan and the phyllo). Season with a pinch of salt and a bit of pepper.
Preheat oven to 350F / 180C.
Grease well with olive oil the bottom of a 28 cm / 11-inch round pan. Place a sheet of phyllo in the pan and grease well also. Repeat the process until you have 5 filo sheets in the pan. Add the filling and spread it evenly with a spoon.
Overlap the excess phyllo that hangs out of the pan on top, in order to cover the filling. Make sure you grease well each phyllo with olive oil. Prick the pie a few times with a knife and bake for approximately 30-45 minutes until the pie gets a nice golden brownish color all over.