KOLOKYTHOPITA
Kolokythopita is a traditional Greek pie whose name translates to ‘zucchini/courgette pie’ derived from the Greek words kolokythi, meaning squash, and pita, meaning pie. Traditionally, kolokythopita is made with grated zucchini or pumpkin (or both like mine), crumbled feta cheese, eggs, an option of fresh herbs such as dill and mint, and sometimes spring onions, all encased in layers of filo brushed with olive oil. The filling is typically seasoned simply, allowing the sweetness of the zucchini to complement the salty, tangy feta and fragrant herbs. Like many Greek pies, it is enjoyed as a light lunch, appetiser, snack or part of a larger meal, and can be served warm or at room temperature.
Interestingly, the name can also refer to a sweet pumpkin pie, particularly in parts of northern Greece and other regions where kolokythi refers to pumpkin or winter squash rather than zucchini. These sweet versions may include cinnamon, sugar, raisins, nuts or honey, reflecting the diversity of Greek regional baking.
My version is a vegetable packed savoury take that keeps the pie as simple as possible. Everything get grated and fixed through with nutmeg and feta, as well as semolina and eggs to help bind the filling together so it cuts through nicely. The decorative filo on top really offers that extra crunch that’s so rewarding when you crack into it with your cutlery. It’s a great recipe to use up any extra squash, pumpkin or zucchini and anything else you might have lieing around that you want to throw in, there are no rules with pita.
KOLOKYTHOPITA
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KOLOKYTHOPITA 〰️
Time: 2 hours 30 minutes
Serves: 8 medium pieces
1.5kg butternut pumpkin
3 zucchini’s
1 brown onion
1 bunch fresh parsley, roughly chopped
3 eggs
1 table spoon ground nutmeg
1 table fresh cracked black pepper
250gm coarse semolina
375gm filo pastry, thawed to room temperature
1/4 cup breadcrumbs/panko
1/4 cup sesame seeds
Extra virgin olive oil, lots
Salt, to taste
Preheat oven to 180 degrees celcius, fan forced.
Start by grating the vegetables. Cut the butter squash in half and then using a sharp peeler, peel the skin off until there is just orange. Remove the seeds and then cut into manageable pieces. Grate the pumpkin on a cheese grater and then mix in some salt and place in cheese cloth and allow the moisture to drip out. Continue to grate the zucchini and onion and place in a seperate cloth with a pinch of salt and squeeze out all the excess liquid. Place to the side.
In a very large bowl add in the parsley, eggs, nutmeg and pepper and whisk together. Add in grated pumpkin, zucchini and onion and mix together. Add in the semolina and mix through before seasoning with salt to taste. Pop to the side.
Grab a baking tray, layer the bottom with breadcrumbs (this absorbs extra moisture and stops the pie from having a soggy bottom) and then layering half the filo sheets one by one and brushing with oil as you go. Leaving filo hanging over each side and drizzling olive oil on each new piece of filo that goes down until you have a solid base.
Once filo shell is created, add in filling and layer the filo sheets on top. Add a couple filo sheets to finish, oil as you go, and scrunch the sides together. Using a sharp knife, cut your pieces in the top and finish with sesame seeds all over the top. Cook in the oven for about 90 - 100 minutes or until you have an even golden caramelisation all over the top.
Once baked allow to rest for a moment to help solidify everything before cutting into it and serving hot.