GREEK ZUCCHINI PIE RECIPE - KOLOKITHOPITA

Jump to:

• What is Greek kolokithopita
• Why this recipe works
• The Mediterranean way of eating
• Key ingredients
• Meal prepping this recipe
• How to make Greek zucchini pie
• How to serve kolokithopita
• What to serve with this pie
• How to store and freeze
• More Greek crustless pies
• Recipe

What is Greek kolokithopita

Kolokithopita is a traditional Greek zucchini pie that captures the essence of Mediterranean comfort food. This traditional no-phyllo zucchini pie comes straight from the beautiful island of Lesvos in northeastern Greece.

Unlike typical pies, this version is crustless, making it lighter and easier to prepare. Made with grated zucchini, herbs like dill and mint, feta cheese, and eggs, the mixture is baked until golden and set.

The result is a savory, tender pie that’s both nutritious and flavorful, often enjoyed as a main dish, side, or even a snack. This crustless variation of kolokithopita is especially popular in the summer when zucchini is in season and abundant.

Why this recipe works

No crust needed: Skipping the crust saves time and calories while keeping the focus on fresh, vibrant ingredients.

Simple ingredients: Uses common pantry and garden staples like zucchini, feta, and herbs.

Full of flavor: Fresh dill, mint, and salty feta create a rich and balanced taste.

Versatile: Can be served warm or cold, as a main dish or appetizer.

Super filling: During difficult times, that's how they were able to feed a multi-generational household. 3 generations under the same roof may seem strange today, but it was common, especially in rural areas. A small hungry group that should be fed at least 3 times per day.

Naturally gluten-free: Great option for those avoiding gluten without sacrificing flavor.

Perfect texture: The eggs and cheese help bind the zucchini into a light, fluffy pie.

The Mediterranean way of eating

No-phyllo pies are very popular in Greek cuisine. It has been a clever way to use up extra produce for centuries. During difficult periods in Greek history, zero-waste cooking was the difference between famine and survival. As a result, these pies became a quick and convenient way to use up an abundance of vegetables, along with dairy and other livestock products, before they spoiled.

You may find other traditional crustless pies from all over Greece, savory and sweet, like this flour pie, this pumpkin pie, this watermelon pie, this custard pie, and this milk pie.

Key ingredients

This is a super-easy and quick recipe with ingredients that you already have in your fridge and pantry. Well, if you follow the Mediterranean way of eating, that is.

Zucchini: Shredded or spiralized, this is the star of the dish, offering moisture, mild flavor, and a tender texture.

Onions: They add depth and sweetness to the pie.

Shallots: Milder and slightly sweeter than onions, they enhance the overall flavor complexity.

Eggs: Lightly beaten, they help bind the mixture together and give the pie structure.

Olive oil: A key component in Greek cooking, it adds richness and moisture.

Feta cheese: Crumbly and salty, it brings a distinct tang and creamy texture.

Hard cheese (Ladotiri, Graviera, or Parmesan): Grated, the cheese adds sharpness and a savory boost to balance the zucchini.

I use a traditional Protected Designation of Origin (PDO) cheese of Lesvos called “ladotiri”, meaning “olive oil cheese” in Greek. It is an amazing, popular cheese in Greece that you could probably find in big Greek delis. But even if you don’t, you may use parmesan, white cheddar cheese, Edam, Gouda cheese, or pretty much whatever you've got in the fridge that can be combined with feta cheese according to your taste.

Herbs (basil or dill) – Fresh or dried, these lend freshness and a classic Greek aroma.

Fresh mint: It brings a refreshing, cool note that complements the other herbs.

Flour (optional) – Helps absorb excess moisture from the zucchini for a firmer texture. Skip it if you want to keep it gluten-free.

Meal prepping this recipe

Kolokithopita is an excellent dish for meal prepping due to its simplicity, long-lasting freshness, and versatility.

You can assemble the uncooked pie in the baking dish, cover it with plastic wrap, and bake when ready. Keep it in the fridge for up to 2 days.

Once baked, see below for the storing and freezing section.

How to make Greek zucchini pie

Here is the deal for this pie.

Step #1: Prepare the zucchini

Zucchini is the key ingredient, so you should purchase the best quality from your market.

Zucchini has a lot of excess water that can destroy your pie. I don’t know about you, but I dislike watery pies (or anything watery except stews and soups), no matter how tasty they can be.

You can use grated or spiralized zucchini. Wrap the grated or spiralized zucchini in a kitchen towel. Squeeze and twist well to extract all liquid. Add it to a large bowl. 

Step #2: Mix all the ingredients

Add all the ingredients to the bowl with the zucchini and whisk them together. Feta blends like a charm with zucchini, eggs, and herbs, and as a traditional Greek pie, I use a local cheese called “ladotiri”. However, you can purchase equally tasty alternatives for those who cannot find this traditional Greek cheese.

Pour the mixture into the baking pan, into the oven, and you've got yourself a pie in no more than 50 minutes. It takes only 10 minutes to prepare, and the rest is baking time.

Step #3: Bake

Bake it in a pie plate, cake pan, tart pan, or even a square pan, pretty much in any baking pan. If you use a springform pan or a baking pan without a solid bottom, the edges should be wrapped in foil so nothing spills out. Zucchini contains plenty of water (over 90%!!!).

How to serve kolokithopita

Apart from the excellent flavor, this crustless zucchini pie is a perfect all-day meal. It can be an easy and quick breakfast, an amazing side dish to any meal, a hearty lunch or dinner, along with a salad and a grab-and-go snack!

If you ask me, it is perfect to serve at a potluck/picnic. Cut it into small bites and it will make a huge impression. It covers all the bases and is so convenient to have something ready for any occasion.

Serve it with lively Greek white wine like Assyrtiko. Extra cool for those hot days like today (37 °C / 100 °F in Athens).

What to serve with this pie

So glad you asked! As I mentioned before kolokithopita can be an excellent meal. Why not complete this exquisite meal with a salad? More veggies for your daily consumption, more taste on your plate.

I love to pair kolokithopita with salads like Greek salad (horiatiki), cabbage salad, beetroot salad, cucumber salad, and definitely tzatziki. A MA ZING combo!

How to store and freeze

Store: Allow the pie to cool to room temperature before storage. Cut into portions and place in an airtight food container. Keep in the fridge for up to 4 days.

Freeze: Allow the pie to cool to room temperature before freezing to prevent moisture buildup. If you plan on reheating in smaller portions, cut into individual servings before freezing. Wrap the pie tightly in plastic wrap, and then place it in an airtight freezer bag or container to prevent freezer burn.

For the best taste and texture, consume the pie within 2 to 3 months.

Reheat: If possible, thaw the pie in the refrigerator overnight.

Preheat your oven to 180°C (350°F), place the pie on a baking sheet, and heat for 10-15 minutes or until warmed through. This method helps to maintain the crispy texture of the phyllo dough.

Following these steps, you can store, freeze, and reheat kolokithopita while keeping the taste and texture intact.

More Greek crustless pies

if you want to taste more delicious and easy-to-make traditional pies, find some ideas below.

I would love to hear your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo of your zucchini pie recipe and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.

Credits: My dearest friend Natasa, an excellent home cook and the kindest person on earth, gave me this recipe. Natasa's family comes from the island of Lesvos. Thank you, Natasa, for this divine recipe.

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