Is it a pie? Yes, it is.
Is it a frittata? Yes, kind of.
Is it easy to make and delicious? 100 times yeah!
The most treasured summer pie in my home is this kolokithopita (=Greek zucchini pie) called “Sfouggato”. Its tangy-savory-sweet-salty flavor will tickle your taste buds and I am pretty sure you are going to make it over and over again. Did I mention that you don’t have to open phyllo? Keep that in mind and let’s kick things off!
August is a real celebration for those who enjoy seasonal eating because the summer produce is in abundance and you have no idea what to buy and what to leave behind. Tomatoes, peppers, eggplants, fruits are so sweet and juicy. My most favorite time of the year. Culinary speaking. Zucchini is one of the best seasonal staples and traditional Greek cuisine has invented so many delicious recipes to enjoy.
THE TRADITIONAL GREEK ZUCCHINI PIE-KOLOKITHOPITA
This traditional no phyllo zucchini pie comes straight from the beautiful island of Lesvos in northeastern Greece.
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 of the long Greek history, zero-waste cooking was the difference between famine and survival. Therefore, these pies were an easy and quick way to use up veggies in abundance (along with dairy and other livestock products) before they start to lose their freshness.
Finally, they are super filling and that’s how they were able to feed a multi-generational household. 3 generations under the same roof may seem strange to us today but back then it was very common, especially in rural areas. So many hungry mouths to feed and so little time to cook. What can you do? A Greek no phyllo zucchini pie! A kolokithopita! Right!
GREEK ZUCCHINI PIE: THE RECIPE
Here is the deal for this pie. Zucchini is the key ingredient so it goes without saying that you should purchase the best quality from your market. Feta blends like a charm with zucchini and eggs and herbs bringing all the flavors together. As a traditional pie, I use a local cheese called “ladotiri” but there are equally tasteful alternatives for those who cannot find this cheese. Mix all the ingredients together, pour into the baking pan, in the oven and you got yourself a pie in no more than 50 minutes. Only 10 minutes to prepare it and the rest of it is baking time.
So, now let’s talk about the details. You may use grated or spiralized zucchini. The key to the success of this pie is to squeeze all of the liquid out of the zucchini. Use a kitchen towel and twist and turn it as much as you can. Zucchini has a lot of excess water that can completely destroy your pie. I don’t know about you but I hate watery pies (or anything watery except stews and soups) no matter how tasteful they can be.
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 have to be wrapped in foil so nothing spills out. Zucchini contains plenty of water (over 90%!!!).
As mentioned, 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 which 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 got in the fridge and can be combined with feta cheese according to your taste.
The amount of flour is insignificant in this recipe. Only 2-3 tablespoons just to be sure that excessive liquid will be absorbed. However, I usually skip the flour when I see that my mixture is quite dry. Otherwise, you will notice liquid around the edges and then you have to add some flour to soak up the excess water.
MY GREEK KOLOKITHOPITA IS READY! NOW, WHAT?
Serve it with lively Greek white wine like Assyrtiko. Extra cool for those hot days like today (37 °C / 100 °F in Athens).
Apart from the flavor, this crustless zucchini pie is a perfect all-day meal. It can be an easy and quick breakfast, an excellent 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 definitely make an impression. It covers all the bases and it is so convenient to have something ready for any occasion.
WHAT TO SERVE WITH THIS ZUCCHINI 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.
If you have already made this Greek zucchini pie (kolokithopita), I would be super grateful to leave a comment and/or give this recipe a rating or take a photo and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood! Above all, I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Thank you so much!!!
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.
Greek no phyllo zucchini pie
- 2.2pounds (1kg) zucchini, shredded or spiralized
- 2 big onions, chopped
- 4 shallots, chopped
- 4 eggs, lightly beaten
- ¼ cup (60g) olive oil
- 2½ cups (400g) feta cheese
- 1 cup ladotiri cheese or graviera or parmesan, grated*
- 2 tablespoons fresh basil or dill or 1 tablespoon dried
- 4 tablespoons fresh mint or 2 tablespoons dried
- 1 teaspoon salt (or less)
- Freshly ground pepper
- 2-3 tablespoons flour, any kind (optional)
- Grate or spiralize the zucchini and set it in a colander. Sprinkle salt, toss well and set aside for 20 minutes.
- Preheat the oven to 180ο C (350ο F).
- Wrap ¼ of the grated or spiralized zucchini in a kitchen towel. Squeeze and twist well to extract all liquid. Add it into a large bowl. Repeat with the remaining zucchini.
- Whisk together the onions, shallots, eggs, olive oil, cheeses, basil (or dill) and mint. Season according to taste. You may skip extra salt unless you like it extra salty. Toss well.
- Grease a 9-inch baking pan or tart pan or pie plate or springform pan* with olive oil and sift a thin layer of flour on its surface. Pour the mixture into the pan and place it onto a baking sheet.
- Bake for 50 to 60 minutes, or until the center is solid and the top is golden. Remove and let cool for 10 to 15 minutes before serving.