Greek zucchini pita (Kolokithopita me filo)

Greek zucchini pita with filo (Kolokithopita me filo)

Print Recipe

5 from 4 votes

Greek zucchini pita (Kolokithopita me filo)

A grated zucchini pita with feta made with store bought filo dough

Prep Time30

Cook Time30

Total Time1

Course: Light meal, Lunch

Cuisine: Greek

Servings: servings

Calories: 400kcal

Author: Helen Bitzas

Equipment

1 Grater
1 clean kitchen towel or cheesecloth to drain zucchini
1 Large bowl
1 8 x 10 inch baking pan

Ingredients

8 cups grated zucchini, packed
1 tsp olive oil
4 green onions, white and green part chopped
2 large eggs, beaten
½ cup fresh parsley, chopped
2 tbsp chives, chopped
1 tbsp fresh mint, chopped
¾ cup crumbled feta
⅓ cup plain breadcrumbs
1 lemon, grated rind only
¼ tsp pepper
½ tsp salt
1 lb fresh filo dough
½ cup olive oil approximately

US Customary - Metric

Instructions

Preheat your oven to 350 °F
Squeeze out as much liquid as you can from your grated zucchini. The easiest way to do this is to use cheesecloth, a mesh bag or clean kitchen towel. Alternatively you can squeeze out a little at a time with your hands. Transfer to a bowl.
8 cups grated zucchini, packed
In a large skillet heat 1 teaspoon of olive oil over medium heat and saute your strained zucchini. Depending on the size of your pan you may need to do this in batches (and you may need to add additional oil with each batch). Add the green onions and cook until the zucchini browns a little bit and any liquid which gets released evaporates.
1 tsp olive oil
To your drained zucchini add the rest of the ingredients except for the filo dough and oil. Mix to combine well.
4 green onions, white and green part chopped, ½ cup fresh parsley, chopped, 2 tbsp chives, chopped, 1 tbsp fresh mint, chopped, ¾ cup crumbled feta, ⅓ cup plain breadcrumbs, 1 lemon, grated rind only, ¼ tsp pepper, ½ tsp salt, 2 large eggs, beaten
Prepare a 8 x 10 inch baking pan by brushing the bottom with a bit of oil. Layer 8 sheets of filo, brushing with a bit of oil after each sheet but, do not oil the top of the 8th sheet of filo. See Recipe Note.
½ cup olive oil, 1 lb fresh filo dough
Spread the zucchini mixture evenly over the filo dough in the pan. Use an offset spatula or the back of a spoon to make the filling as even as possible.
Top with an additional 8 layers of filo, again brushing each sheet with oil. If you have filo dough hanging over the edges of your pan, cut the excess away and fold over the rest so that you create a closed edge all around your pan. Brush the top of your zucchini pita, including the edges, with oil.
Use a sharp knife to score all the top layers of your filo. See Recipe Note. Drizzle with a bit of water.
Bake in the bottom rack of your oven for 15 minutes and then transfer to the the middle rack of your oven for an additional 15 minutes or until the filo is golden brown.
Remove from oven and allow to cool slightly before serving.

Notes

When assembling your pita a lot will depend on the size of your filo sheets. You may find that you filo fits perfectly into your pan, or will be too large and therefore hang over the edges. You can either allow the edges to hang over, and cut them off at the end, or you can fold your filo sheets in half to create a double layer. There is not right or wrong way. The important thing is to end up with 8 layers of filo on the bottom, and 8 layers on top.

Prior to baking your zucchini pita you will need to score the top. This makes it easier to cut out your pieces after the pita is cooked. To score the top, use a sharp knife and cut through all 8 top layers of filo. The pieces you end up with will be dictated by how you scored your pita (in essence you are mapping out how you will be cutting your pita once it is baked).

Nutrition