A Greek zucchini pie with flakey
pastry and creamy feta



In my series, “The Dish I Wish You Knew,” the first dish I learned about is kolokithopita, a Greek pie made with zucchini or butternut squash, Greek yogurt feta cheese, and 6-7 layers of phyllo pastry. This was my second time working with phyllo pastry, so I was much more comfortable with the layers. Kolokithopita was a surprisingly easy dish to create, and it felt like a fancy dish I would buy at a cafe rather than something I would make at home.  

This crispy, layered zucchini pie recipe comes from Vivi, who lives in the small town of Karpeisi, located in Greece. She sent in this kolokithopita recipe to show the variety in Greek dishes. When most people think about dishes from Greece, they tend to picture heavy, meaty dishes such as moussaka, souvlaki, and pastitsio, but there is so much more that Greek food has to offer. In fact, Greek food can have lots of vegetables or even be plant-based.    

Vivi describes this greek pie as a dish that just tastes like home. The sweetness of the warm pumpkin and the flaky phyllo dough makes the perfect comfort food. Vivi remembers the sound of the rolling pin hitting the table while making the homemade dough, and eating this delicious dish is part of many of her happy childhood memories.  

Kolokithopita became popular after World War II when most Greek people lived in poverty and looked for ways to save money on groceries. They created lots of dishes with phyllo dough that needed little amounts of flour and a filling made out of ingredients that could be grown in the garden, such as zucchini and butternut squash. The creativity of the dishes made during this time was incredible, and I was inspired by the tasty creations made from few and inexpensive ingredients. I have always felt grateful for my culture and had a sense of pride in our food.  

Vivi wants people to know about this dish in hopes of them discovering Greece in a more meaningful way. Their food reflects how difficult times can result in beautiful memories and results.  

Watch the Video



  • 4 small zucchinis
  • 140 g plain Greek yogurt
  • 150 g feta cheese
  • 2 eggs
  • 80 g olive oil
  • 5 sheets phyllo pastry
  • salt & pepper


  • If frozen, defrost phyllo.
  • Grate the zucchinis with a hand grater and add to a strainer. Add a bit of salt and massage the zucchinis. Let them sit for 15-30 min and then squeeze out the water.
  • Add the Greek yogurt, feta cheese, eggs, and season with salt and pepper to a mixing bowl. 
  • Preheat oven to 350F / 180C. 
  • Grease round pan with oil. Place a sheet of phyllo in the pan and grease well also. Repeat until you have 5 layers. Add the filling and spread evenly with a spoon. 
  • Overlap the excess phyllo that hangs out of the pan on top to cover the filling. Make sure you grease each phyllo well with olive oil. Prick the pie a few times with a knife and bake for approximately 30-45 minutes until the pastry is golden brownish. Cool slightly before serving.
Course: Dinner
Region: Europe
Diet: Vegetarian
Keyword: Comfort food


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