Greek Zucchini Pie

Greeks love their zucchini recipes…  From braising to boiling, it’s one of the most beloved vegetables of Hellenic cuisine.

I prefer kolokithopita (zucchini pie in Greek) over spinach pie, otherwise known as spanikopita.  The texture of the zucchini mixed with the Arborio rice is a match made in Greek heaven, although the rice is technically an Italian varietal mainly used for the classic risotto dish.

In the winter months, I make this pie a bit more rice-heavy, and in the summertime stuffed mostly with the zucchini and less rice.

Enjoy the recipe, friends!



2 tbsp. olive oil extra virgin
2 bunches scallions sliced thinly
1/2 cup arborio rice
1 cup bone broth or regular broth
1 1/2 pounds medium zucchinis grated coarsely
1/3 cup flat-leaf parsley chopped
3 tbsp. fresh mint
4 whole eggs beaten
6 ounces feta cheese
5 tablespoons butter
8 oz Grek phyllo pastry



1. Preheat oven to 375 degrees.
2. Heat the olive oil in a saucepan over medium heat and add the scallions. Fry for a few minutes or until softened.
3. Add the rice and cook for 2 minutes, stirring while the rice coats in oil.
4. Add the bone broth or stock to the saucepan and bring up to a simmer and cover for about 15 minutes. The liquid should be absorbed into the rice when done.
5. Remove from heat and stir in the grated zucchinis.
6. After the mixture has cooled, add the parsley, mint, and eggs. Crumble in the feta and mix the ingredients well together.
7. Melt the butter and use a little to grease a 9 1/2″ X 13″ baking dish.
8. Cut the phyllo pastry in half widthwise. Take 1 sheet of the pastry and cover the rest with a damp towel so the sheets are kept moist to avoid breaking.
9. Line the baking dish with the sheet and brush with a little bit of the melted butter. Repeat with half of the pastry sheets by brushing each layer with butter.
10. Spread the zucchini mixture over the pastry and top with the remaining phyllo sheets, again by brushing each layer with the melted butter.
11. Tuck down the edges into the side and use a sharp knife to cut the layers into prefferd size pieces.
12. Bake at 375 degrees for about 35 minutes, or until golden brown. Serve warm or cold!