Go Back
–+ servings
Phyllo Pie With Zucchini feta and Mint - "Kolokythopita"
3.94 from 29 votes
Print

Phyllo Pie With Zucchini, Feta & Mint

This savory phyllo pie with zucchini, feta and mint can be everything from breakfast and brunch to lunch and a lain course at dinner. It’s the perfect way to enjoy the Mediterranean diet on the go. I cooked it for a group of young artists and gallerists in Athens, during an episode of My Greek Table in which we explored the art scene in the Greek capital.
SERVES 8

Ingredients

  • 2 pounds zucchini cut into ¼ inch thick rounds
  • ½ pound Greek feta cheese crumbled
  • ½ pound anthotyro or ricotta cheese
  • ¼ cup Greek yogurt
  • ⅓ cup dried mint
  • Freshly ground black pepper to taste
  • Sea salt
  • ¼ cup all-purpose flour
  • ¼ cup olive oil
  • 1 pack of commercial phyllo thawed and at room temperature

Instructions

  1. In a large bowl, mix together feta, anthotyro cheese or ricotta, and yogurt until they’re well combined. Sprinkle with dried mint and black pepper, mix well and leave aside.
  2. In another large bowl, add the thin round zucchini slices, sprinkle them with salt and flour and mix well until evenly coated.
  3. Preheat the oven to 375 F (190C). Lightly oil a 14 -or 15-inch X 2-inch deep round baking or pizza pan. Place at least 5 sheets of phyllo, brushing each with olive oil and spreading them so that they are fanned and hanging over the edge of the pan as evenly as possible.
  4. Place about one third of the zucchini on the bottom of the pan, starting from the rim and working toward the center, overlapping the slices and adding more zucchini until the bottom layer of the pie is covered completely. Dot generously with one third of the cheese and yogurt mixture. Add the remaining zucchini, and cheese and repeat the layering. When all the zucchini and the cheese is done, pat the filling down gently.
  5. Cover the top of the pie with 3 sheets of phyllo brushing each with olive oil and spreading them so that they are fanned and hanging over the edge of the pan as evenly as possible. Remember to also press down lightly every layer before brushing with olive oil.
  6. Brush the overhang with a little olive oil. Bring together the top and bottom overhanging phyllo and roll it together to form a ring or rim inside the pan around the circumference of the pie.
  7. Brush the top as well as the rim with olive oil. Score the pie into serving-size pieces with a sharp knife. Place the pie in the preheated oven and bake until the phyllo is golden and the top set and nicely browned for 45 to 50 minutes. Remove from the oven, let cool for 30 minutes, and serve.