GREEK ZUCCHINI PIE - KOLOKITHOPITA

Is it a pie? Yes, it is.

Is it a frittata? Yes, kind of.

Is it easy to make and delicious? 100 times yeah!

In my home, the most treasured summer pie 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, and fruits are so sweet and juicy. It's my 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.

What is Greek 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 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.

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 today but it was common, especially in rural areas.

3 generations under the same roof mean a lot of hungry mouths to feed and so little time to cook. What can you do? A Greek no phyllo zucchini pie! A kolokithopita! Right!

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, this milk pie, and the famous spanakopita (spinach pie).

How to make Greek zucchini pie

Here is the deal for this pie.

Zucchini is the key ingredient so you should purchase the best quality from your market. Feta blends like a charm with zucchini, 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, 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 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 possible.

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 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 should 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've got in the fridge that can be combined with feta cheese according to your taste.

The amount of flour is insignificant in this recipe. Only 2-3 tablespoons to make sure that excessive liquid will be absorbed. However, I usually skip the flour when my mixture is quite dry. Otherwise, you will notice liquid around the edges and then you should add some flour to soak up the excess water.

How to serve kolokithopita

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 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.

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 3 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.

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.

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