Kolokithopita

Introduction

Kolokithopita is a delicious Greek dish made with zucchini or pumpkin and flaky phyllo dough. It’s perfect for a light meal or a savory snack. This dish is packed with flavors from fresh herbs and feta cheese, making it a tasty treat for any occasion!

Why Make This Recipe

You should make kolokithopita because it’s tasty and easy to prepare. It’s a great way to use fresh zucchini or pumpkin. Plus, it’s a wonderful dish to share with family and friends. Everyone will love its crunchy phyllo layers and creamy filling!

How to Make Kolokithopita

Ingredients

1 pound zucchini or pumpkin (grated)
1/2 cup olive oil
1 onion (finely chopped)
2 cups phyllo dough
1 cup feta cheese (crumbled)
1/2 cup fresh dill or parsley (chopped)
3 eggs
Salt and pepper to taste
1/2 teaspoon nutmeg (optional)

Directions

Preheat the oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the grated zucchini or pumpkin and cook for an additional 5-7 minutes until the moisture has evaporated. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooled zucchini or pumpkin mixture, crumbled feta cheese, chopped herbs, and eggs. Season with salt, pepper, and nutmeg if using. Mix well to combine.
Grease a baking dish and layer half of the phyllo dough across the bottom. Brush each layer with olive oil as you go.
Pour the zucchini mixture over the phyllo layer. Top with the remaining phyllo sheets, brushing each layer with olive oil again.
Tuck the edges of the phyllo dough into the sides of the dish to seal the filling.
Bake in the preheated oven for 30-40 minutes, or until the phyllo is golden brown and crispy.
Let cool before slicing and serving. Enjoy your kolokithopita warm or at room temperature.

How to Serve Kolokithopita

Serve kolokithopita warm or at room temperature. It goes well with a side salad or some yogurt. You can cut it into squares or wedges for easy serving.

How to Store Kolokithopita

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to wrap it well to keep it fresh.

Tips to Make Kolokithopita

Make sure to squeeze out extra moisture from the grated zucchini or pumpkin to keep the filling from being too wet.
Brush each layer of phyllo dough with olive oil for a golden and crispy texture.
You can experiment with different herbs or add spices to suit your taste.

Variation (If Any)

You can use spinach instead of zucchini or pumpkin for a different flavor. Feel free to add other cheeses, like ricotta, for a creamier filling!

FAQs

Can I use frozen phyllo dough?
Yes, you can use frozen phyllo dough! Just make sure to thaw it completely before using.

Can I make kolokithopita ahead of time?
Yes, you can prepare it ahead of time and keep it in the fridge until you are ready to bake.

Is kolokithopita gluten-free?
No, traditional kolokithopita is not gluten-free because it uses phyllo dough, which contains flour. You can look for gluten-free phyllo options if you need a gluten-free dish.