I have been making Savory Zucchini Phyllo Pie for years, and although the method of making it was slightly different, the essence remains the same. Inspired by the Greek zucchini phyllo pastry called Kolopithopita, I have decided to share my recipe.

This type of pastry is popular in many countries, each with its own unique variations passed down through generations. Unfortunately, I do not have a family recipe to rely on.

When it comes to cooking, I have always been an avid learner, constantly seeking new ways to recreate delicious dishes. I find inspiration from a variety of sources, such as watching videos, exploring different cultures, from traveling and learning from the experiences of others.

However, I always make sure to honor and respect the traditions behind these “inspired by” recipes.

While I didn’t follow nobody’s exact recipe, I drew inspiration from culinary expertise from many people. It’s important to give credit where credit is due if you are following somebody’s recipe.

What I particularly loved about Kolopithopita was a method of layering phyllo dough instead of rolling, which you can totally do, but this was super easy.

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After making its few times, I have decided to make a filling that I’ve been making for years and create this savory pie. It was an instant hit on my house. I think it was just the familiarity that reminded us of home.

You see, as a child, I remember eating rolled zucchini savory pies known as “Pita sa Tikivicama”. The zucchini is usually cut into small cubes, seasoned, and rolled in phyllo dough, homemade or store bought, before baking.

I wasn’t a big fan of it, but after spending so much time outdoors, my hungry belly would accept anything, and I would eat it regardless.

However, I have developed my own version using shredded zucchini because I find it tastes better. I hope you all will love it just as much as I do.

I usually make a big batch of this but for my blog I’ve decided to use ingredients for 4 servings. With that being said, you can double the ingredients because when you eat one you will want to eat more. Trust me on that one.

Now, I would suggest using authentic feta cheese, which is usually with sheep milk, but any brand would work regardless. I just feel like sheep feta is just so much better.

Always use large organic eggs. Of course, if you are able to find information from your local farmer, it’s that much better. The freshness is undeniably recognizable.

Hey, if you decide to make these Savory Zucchini Phyllo Pie, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Disclosure: This website is affiliated with amazon. I earn a small commission.

Amazon product recs:

• Caraway Non-Stick Ceramic 9”x13” Rectangle Pan – Naturally Slick Ceramic Coating – Non-Toxic, PTFE & PFOA Free
• Walfos Silicone Basting Pastry Brush, Heat Resistant Pastry Brush Set
• Huusk Knives from Japan

Yield: 4 SERVINGS

Savory Zucchini Phyllo Pie

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You can have Savory Zucchini Phyllo Pie for Breakfast, Brunch or Snack.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Waiting Time 20 minutes

Total Time 1 hour

Ingredients

• 3 medium zucchini, shredded + 1 teaspoon salt
• 3 large eggs, mixed
• 1 tablespoon olive oil
• 3 green onions, chopped (or 1/4c yellow onion, finally chopped)
• 2 tablespoons sour cream
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon baking soda
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 10 sheets of phyllo dough

Instructions

1. Preheat oven to 375F (190C). Butter baking pan well. I used 9x13.
2. Wash zucchini well, then cut ends. Shread zucchini in a bowl using hand shredder. Add salt all over then mix. Let the zucchini sit on the counter for about 20 to 30 minutes.
3. After about 20 minutes, place zucchini in colander if you have and squeeze all the water out. Pour some water over it and squeeze as much as you can. If you do not have colander, squeeze it in the larger bowl. I find colander much easier for this kinds of purposes; set aside.
4. Mix 3 eggs well, then add zucchini, feta cheese, sour cream, chopped scallions/ green onions (if you do not have green onion, you can use and shred about 1/2 cup of yellow onion), baking soda, black pepper, and olive oil. Mix it well.
5. Place 5 phyllo sheets on the bottom of baking pan, making sure to butter each sheet a bit with melted unsalted butter.
6. Pour eggs, cheese and zucchini mixture, and spread evenly. Top it with remaining FIVE sheets, again making sure to butter in between each sheet. You do not need much butter, a few strokes with basting (pastry) brush. This will keep the phyllo stick together, plus it tastes better. After placing the last sheet, tuck a bit on the edges.
7. Using sharp knife, cut pastry as much a you could without scraping a baking pan into 6 to 8 equal squares; If you want them smaller cut in the middle horizontally, then vertically into 6 to 8 squares.
8. Bush s bit of butter on the top and add toasted sesame seeds.
9. Bake in preheated oven for 30 to 35 minutes, or until golden brown.
10. Allow t to cool down for a few minutes before serving. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 435Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 175mgSodium: 1184mgCarbohydrates: 44gFiber: 3gSugar: 4gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If you’re looking for a hearty, flavorful dish that’s surprisingly simple to make, you’ve got to try this Potato and Leek Phyllo Pastry.

Inspired by the traditional Balkan dish krompiruša (krom-pi-ru-sha, also known as potato pie), this savory pastry is crisp and golden on the outside, while soft and satisfying on the inside. It’s filled with seasoned shredded potatoes, onions, and sweet, aromatic leeks—making every bite a cozy delight.

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Let’s talk about potatoes. Glorious, comforting, endlessly versatile potatoes! They’ve always been a staple in my kitchen—and probably in yours too. Whether mashed, roasted, fried, or baked, potatoes are that feel-good food we all rely on.

Personally? I judge restaurants by their mashed potatoes. Not kidding! If I find a spot with creamy, garlicky mashed potatoes—especially served with rich beef gravy—you better believe I’m ordering that as my main meal.

And then there’s phyllo pastry. In the Balkan Peninsula, phyllo-based dishes are a way of life. Sweet or savory, these flaky layered pastries reflect centuries of tradition, heavily influenced by the Ottoman Empire.

One of my all-time favorites growing up as I said in the beginning was krompiruša. It’s simple, comforting, and packed with flavor—peppered potatoes, tender onions, all wrapped in crisp, paper-thin pastry.

Recently, I decided to give this classic recipe a little twist—and let me tell you, adding leeks made all the difference.

Not only do they bring a soft sweetness, but their gentle aroma also pairs beautifully with the earthy flavor of potatoes and the savory bite of onions. Altogether, it’s a perfect harmony of flavors.

Traditionally, these pastries are made with homemade dough, stretched by hand until it’s paper-thin and nearly translucent.

I’ll be honest though—while it’s not overly complicated, it can feel a bit intimidating at first. It definitely takes some practice to get it just right. That’s why I often opt for store-bought phyllo sheets instead. They’re a convenient shortcut, and honestly, they work like a charm!

This Potato and Leek Phyllo Pastry is one of those dishes that brings everyone to the table. It’s nostalgic, satisfying, and incredibly easy to love.

You can bake it in any oven-safe skillet—nonstick is ideal—or line your dish with parchment paper for easy cleanup.

And when you make my yummy Potato and Leek Phyllo Pastry, don’t forget to tag me on Instagram or Facebook @sandraseasycooking and use the hashtag #sandraseasycooking. I’d absolutely love to see your creations!

Baking Skillets:

• Utopia Kitchen Cast iron Skillets 3 Piece Set
• Lodge 12 Inch Pre-Seasoned Cast Iron Skillet

Yield: 4 SERVINGS

Potato and Leek Phyllo Pastry

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Craving something cozy and delicious? This easy Potato and Leek Phyllo Pastry is inspired by Balkan krompiruša—crispy on the outside, soft and savory inside. Perfect for lunch, dinner, or a comforting snack.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 large russet potatoes (same size) – approx. 500g total
• 1/2 yellow onion, shredded – approx. 60g
• 1 leek, chopped – approx. 90g (white and light green parts only)
• 1 1/2 tsp ground black pepper – 3g
• 2 tsp vegetable or chicken seasoning (e.g. McCormick’s or bouillon) – 4 g
• 1/4 tsp salt, or to taste – 1.5g
• 1/2 lb phyllo dough sheets, thawed if frozen – 225g (more if needed)
• 1 tbsp olive oil – 15ml
• 1/2 stick unsalted butter, melted – 57g

Topping:

• Sesame seeds, optional – as desired (approx. 1–2 tsp or 3–6g)

Instructions

1. 1. Preheat your oven to 400°F (200°C).
   2. Peel and shred the potatoes and onion, then roughly chop the leek. In a large bowl, combine the vegetables and season with black pepper, vegetable seasoning, and sea salt to taste.
   3. Heat a skillet over medium-high heat and add a generous drizzle of olive oil. Sauté the potato, onion, and leek mixture for 5 to 6 minutes, stirring frequently to prevent burning. The mixture should be partially cooked and lightly golden.
   4. If your phyllo dough is fully thawed (I recommend thawing it in the fridge for a day or two in advance), gently unroll the sheets. Work with two sheets at a time, keeping the rest covered with a clean kitchen towel to prevent drying.
   5. Lay out two phyllo sheets, brushing a thin layer of melted butter between them and on top. Don’t oversaturate—just a light coating will do. Spoon about 3 tablespoons of the sautéed potato and leek mixture onto the center of the phyllo.
   6. Roll the pastry once, fold in the sides, then continue rolling until you reach the end, creating a compact roll.
   7. Lightly oil a baking dish or line it with parchment paper. You can use a rectangular pan or arrange the rolls in a circular pattern. Place each filled pastry into the pan and brush the tops lightly with more melted butter. If desired, sprinkle with sesame seeds or a sodium-free everything bagel seasoning for extra texture and flavor.
   8. Bake for 25 minutes, or until the phyllo is crisp and golden brown. Once baked, you can brush the tops with a bit more butter, though they’re delicious as-is.
   9. Remove from the oven and cover with a clean kitchen towel for 5 minutes to allow the pastry to soften slightly before serving.
      
      Serve warm with a fresh salad or your favorite side dish.

Notes

• Keep phyllo covered at all times.
  Phyllo dough dries out very quickly. Always cover the unused sheets with a clean, slightly damp kitchen towel or plastic wrap while you work to keep them pliable.
• Don’t oversaturate with butter.
  A light brush is all you need between sheets and on top. Too much butter can make the pastry greasy instead of flaky.
• Par-cook your filling.
  Sautéing the potato mixture before baking helps release moisture and avoids soggy pastry. It also intensifies the flavors of the pepper, leek, and seasoning.
• Vegeterian? No Problem! Use oil instead of butter.
• Shred potatoes just before cooking.
  To prevent browning and excess starch, shred your potatoes just before sautéing—or rinse them briefly and pat dry if you prep them ahead.
• Use a nonstick or parchment-lined pan.
  This helps prevent the pastry from sticking and ensures golden bottoms without tearing the rolls apart.
• Cool under a towel.
  After baking, cover the pastries with a clean towel for 5 minutes. It softens the crust just enough without ruining the crispness, giving you that perfect bite.
• Want extra flavor?
  Try adding a handful of grated cheese to the filling for a tasty twist, or if you are not using sesame seeds as a topping try spreading sour cream all over the top after baking.
• Make-ahead friendly.
  You can assemble the rolls a day ahead and store them in the fridge, covered tightly. Just bake when ready to serve. Great for parties or busy weeknights!
• Freezer tip:
  Freeze assembled but unbaked pastries on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add 5–10 extra minutes to the baking time.

Nutrition Information:

Yield:

4

Serving Size:

2
Amount Per Serving: Calories: 480Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 441mgCarbohydrates: 62gFiber: 6gSugar: 3gProtein: 9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest