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.

TAP HERE FOR MORE RECIPES WITH PHYLLO DOUGH

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

Potatoessss!!! It is a staple of my house, like probably everywhere else in the world. We can turn so many amazing dishes out of potatoes, and it is comfort food for me.

If I tell you that I… Don’t laugh! OK! Here ya go, most of the time when we decide to eat out I look for places that serve good mashed potatoes, and yes I would order mashed potatoes like a main meal.

I know! I am weird, but honestly, I love potatoes, especially with an aftertaste of garlic and when you take it with beef gravy. Oh, Lord! I just made myself hungry again!

Speaking of a staple of the house, filo (phyllo) pastry that has many varieties of filling sweet or savory is the most traditional food in the Balkan Peninsula, as well countries that border South-East Europe region (aka Balkan).

Lots of dishes from that region have a strong history. Influence of the Ottoman Empire that ruled for over 500 years, left its cuisine’s mark on probably all the households. So, even today we enjoy many delicious recipes from that era, too.

Check my tasty potato recipes

It is so versatile and as much as I love burek (filo dough filled with ground beef and onion) or spinach and cheese, potato pita or in translation “pie” or “krompirusa” (krompir-usha/ krompir=potato) is one my favorite since childhood.

It is crunchy on the outside and soft on the inside. Slightly peppered shredded potatoes with onions has an amazing taste and they do compliment each other perfectly.

Since I do have that recipe on my blog from a while ago. So, I thought to add leeks and it gave me that much more aroma and flavor.

Perfect combination! I have to mention that the most authentic recipe is, of course, with homemade dough that is so thinly rolled out, much like phyllo sheets, but fresh and yes you can notice the difference.

On the other hand, I gave up because it would come out pretty much like a stone. Ok, you are allowed to laugh, but if you ever tried making it and failed miserably, then you certainly must know what I mean.

So, with that being said I am using a shortcut and these thin sheets work perfectly. We truly love this tasty potato and leek savory pastry.

Hey, if you decide to make Potato and Leek Phyllo Pastry, 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.

Pan I would recommend for his would be any oven safe skillet, preferably non stick, but you can most certainly use parchment paper if you would like.

Hamilton Beach Enameled Cast Iron Fry Pan 10-Inch

Lodge Cast Iron Baker’s Skillet 10.25 inch

 

Yield: 4 SERVINGS

Potato and Leek Phyllo Pastry

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Potato and Leek Phyllo Pastry Recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 russet potatoes, same size
• 1/2 yellow onion, shredded
• 2 Leeks, chopped
• 1 1/2 tsp ground black pepper
• 1 tsp vegetable seasoning such as McCormick’s
• 1/4 teaspoon salt, or to taste
• 1/2 lb phyllo dough sheets thawed if frozen, more if needed
• 2 tbsp olive oil

Instructions

1. Preheat oven on 400F (200C).
2. Shred potatoes and onion, and roughly chop leek. Mix, then add black pepper, vegetable seasoning and sea salt to taste.
3. Heat skillet and add a generous drizzle of oil, sauté potatoes, onions and leek mixture for 5-6 minutes, on medium high heat. Stir constantly, so it doesn’t burn, and the mixture is halfway cooked.
4. If phyllo sheets are thawed (which I would recommend keeping in the fridge for a day or two in advance), then take two sheets at a time (cover the rest with the kitchen towel while working). Spoon about 2 tablespoons of sautéed potatoes and leek on phyllo dough– try to be more in the middle. (See pics.) Roll twice, then fold in sides, then roll again until you reach the end.
5. Oil the baking pan, it can be a rectangular baking pan too, or keep it circular. Place each roll into the baking pan, and don’t brush oil on the pastry, but tap with the brush so thin dough won’t break.
6. Bake for 30-35 minutes or until the dough is golden brown. Once done you may butter it but it's good just the way it is.
7. Take it out of the oven and cover it with a clean kitchen towel for 5 minutes, before serving.
8. Serve with salad or any other side dishes.

Notes

Make sure to roll it carefully, that is why I use two sheets so it can hold filling better, but it also gives a nice bite. You can fill it with sauteed ground beef and onion, or anything else that you wish.
Make sure that you place leftover filo dough sheets in a closed large Ziploc bag to prevent from drying (fridge).
It can also be stored in the freezer.

Nutrition Information:

Yield:

2

Serving Size:

2
Amount Per Serving: Calories: 681Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1041mgCarbohydrates: 110gFiber: 8gSugar: 6gProtein: 14g

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

– Delightful Finger Food Recipe

Our household is particularly fond of feta and phyllo dough, and we enjoy experimenting with various recipes. One standout dish that we highly recommend is the Easy Crispy Feta Rolls.

These rolls are not only delectable but also truly easy to prepare, making them an excellent choice for both seasoned cooks and beginners.

They are a perfect addition to any gathering, whether a casual get-together or a formal dinner party. You can also get creative and try different fillings.

TAP HERE FOR TASTY FINGER FOOD RECIPES

I will share with you a step-by-step guide to create this mouthwatering recipe that is sure to impress your guests. So, the next time you are searching for a crowd-pleasing appetizer, give these feta rolls a try, and watch them disappear in no time.

Additionally, do not skip the honey. Although I was initially skeptical, I have come to appreciate its sweetness and balance, which helps to counteract the saltiness of the feta. It is a delightful addition to the recipe!

My family enjoys watching sporting events on television, especially basketball or football, so I usually have to make extra.

I also wanted to show you that you could make them with or without sesame seeds. Sesame seeds’ nutty flavor goes great with salty feta, crunchy dough, and honey. It all just meshes so perfectly!

In the end, the decision regarding using sesame seeds will be yours, although I strongly advise it.

Hey, if you decide to make my version of Easy Crispy Feta Rolls, 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.

Recipes you might like:

Beef Stuffed Piroshki

Oval Pizza Boats

Taco Biscuit Skillet Bites

Phyllo Triangles Stuffed with Cheese

My favorite skillet this week has been this wonderful GreenLife Soft Grip Healthy Ceramic Nonstick, 7″ and 10″ Frying Pan Skillet. I will link it to Amazon so you can check it out HERE.

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Yield: Serves 5

Easy Crispy Feta Rolls

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DELICIOUS, and super recipe for Easy Crispy Feta Rolls

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 20 sheets of Store-bought phyllo dough; 1/2 pack
• 10 oz (300g) Block of Feta Cheese (or crumbled)
• 2 large eggs
• 1 tablespoon water
• 1 tablespoon Olive oil
• 1/4 cup neutral oil, oil for frying; I used organic canola oil

Instructions

1. Pat dry feta cheese using a paper towel or a cotton kitchen towel. Slice a block of feta cheese. Use a sharp knife to slice feta into strips that are about 2 inches by ½ inch in size. So, if the cheese still looks a bit wet, just lightly pat dry those feta strips. If you only have crumbled cheese, no problem, use a couple of tablespoons of crumbled feta.
   
2. Mix eggs, olive oil, and water very well.
   
3. For each roll, I used two sheets of phyllo dough so it doesn’t break and it has a nice bite and crunch.
4. Peel off two sheets of phyllo then light brush with egg mixture.
   
5. Place a strip of feta in the center, and at the bottom of the phyllo dough and roll twice, then tuck both sizes in brush with a bit more egg mixture, and finish rolling.
   
6. If you wish to use sesame seeds after you finish rolling all of them, lightly brush each roll with egg minute and carefully spine and dip sesame seeds all around.
7. Frying: Heat the oil in a skillet and carefully place each feta roll. Don’t overcrowd a skillet so cook 3 to 4 at a time on medium heat. Cook them until they are golden and crisp, 25-30 seconds on each side. *For air fryer, cook for 6 minutes, then turn them around and air fry for 6 more or until crispy. This depends on your air fryer.
   
8. Remove them with two forks or a slotted spoon. Set the fried feta on a paper towel to absorb excess moisture, and repeat until all of the rolls have been fried.

Serve with honey for the best taste.

Notes

If you do not have feta block, you may use crumbled feta cheese.

However, if you have a chance get feta from sheep's milk. I got mine in Costco called Tnuva Feta Sheep's Milk Cheese. I only use 10 of these about 3/4 of one block of cheese, so approximately 10 oz (300g)

Did you make this recipe?

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