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.

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