This yummy vegan version of the classic Greek Zucchini Pie known as Kolokithopita, is a great way to use up plentiful summer zucchini (courgette). It's easy to make with lots of lovely flakey filo pastry encasing a summery mix of grated zucchini, (vegan) feta and herbs. Make for a summer party or gathering and serve hot or at room temperature. It's perfect for sharing and everyone will love how flavorful and summery it tastes!
When you're eating this pie, you'll be transported to the Mediterranean or Aegean sea, maybe sipping wine in a taverna and definitely feeling the sunshine on your face. It's a great way of transforming what in summer time can feel like an endless supply of zucchini into a delicious dish that everyone will love.
Kolokithopita/Kolokythopita is the Greek name for this summery pie. The name comes from kolokýthi (Greek for Zucchini) and Pita (Greek for Pie. If you've ever heard of Spanakopita, this is the zucchini version! )
And if you're still worried about using up all those summer squash, you should also try my Zucchini Dip which is pretty similar to a traditional Babaganoush but made with zucchini.
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🥒Ingredients
- Zucchini/Courgettes: You will need 2 or 3 medium fresh zucchini for this pie.
- Spring Onion or onion: Mild white onions are best here for flavour and summery lift.
- Filo Pastry: Also known as Phyllo pastry. The thin layers that are coated in olive oil create the signature crispy light top.
- Olive Oil: Good quality extra virgin olive oil is essential for coating the pastry layers and adds to the overall Mediterranean flavour.
- Dill: There is something about the flavour of fresh dill that perfectly complements zucchini and feta flavours and is instantly recognisable as Greek.
- Parsley: I like to add extra fresh parsley for green and flavour.
- Firm Tofu : Traditionally this pie would be made with a kind of soft cheese as well as the feta. Adding crumbled bits of tofu replicates the texture and adds bite.
- Vegan Feta Cheese (See notes below for alternatives to this) : I like to use the Violife 'Greek' cheese as a substitute here as it's very close in flavour to traditional feta.
- See the full recipe below for the quantities needed.
👩🍳Instructions
1. Grate the zucchini and finely chop the onions and herbs.
2. In a clean tea towel, squeeze out the excess moisture from the zucchini. This prevents a soggy pie.
3. Crumble the tofu and vegan feta well. Mix together all the pie filling ingredients until well combined.
4. Layer 3 sheets of filo pasty over the bottom of the pie dish and brush with olive oil.
5. Spread the pie filling out evenly over the top of the filo pastry.
6. Layer the rest of the filo sheets on top of the filling, spreading a little olive oil between each filo sheet.
7. Bake until the top is crispy. Cool a little before serving in slices.
🌶Variations and Substitutions
- Vegan Cheese Alternatives: Instead of using the vegan 'Feta' use the vegan 'cheese mixture' in my Vegan Spanakopita Triangles: It combines tofu, cashew nuts, nutritional yeast, and green olives and is utterly delicious.
- Gluten Free: The only gluten in this recipe is in the filo pastry. There are some good gluten free alternatives available commercially, or choose a gluten free puff pastry instead to top the pie.
- Without Tofu: Omit the tofu altogether and make the filling without it. It's mostly for bulk and texture so the recipe will be just fine without it.
🔪Equipment
To make this recipe you need a good box grater to grate the zucchini and a baking tray. The tray I used is 21cm x 33cm (9" x 13"). I find this shape particularly good as it is the right width for a sheet of filo pastry.
🥫Storage
To Store after baking: Either store wrapped in the fridge for up to 5 days.
To freeze: Wrap well in foil (or use an airtight container) and freeze for up to 3 months.
Reheat by putting in the oven at 180c or until crispy.
❗Top Tip
Keep the filo pastry from cracking before you use it by putting it under a slightly damp, clean tea towel.
❓FAQ
Traditionally this pie is made with cheese and isn't vegan, however this recipe has been made vegan and can be safely eaten by vegans.
Zucchini is a delicious pie filling when grated and combined with other ingredients such as herbs and cheese.
This pie is brilliant hot, or served at room temperature for a picnic. Its just as tasty the next day- or even the day after and re-heats to crisp up the pastry easily. Serve as part of a mezze feast, with a salad for a light lunch, or even sneak a slice for breakfast (I did!)
Zucchini Recipes
If you still haven't used up all those summer squash, why not try these recipes too!
📖 Recipe
Vegan Greek Zucchini Pie : Kolokithopita
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 750 g (6 cups) zucchini (about 3 medium zucchini)
- 250 g (2 ½ cups) Spring onions (Finely chopped)
- 25 g (3 tablespoon) Dill (Finely chopped)
- 50 g (½ cups) Parsley
- 200 (7 oz) Vegan Cheese ( 'Greek Feta style' crumbled)
- 15 ml (1 tablespoon) Fresh Lemon Juice
- 180 g (6 ⅓ oz) firm tofu
- 270 g (9 ½ oz) Filo Pastry (1 pack of 7 sheets)
- 60 ml (4 tablespoon) Olive Oil (or more as needed. )
- 2 teaspoon Salt (or to taste)
Instructions
- Grate the zucchini and sprinkle a little salt over. Leave in a bowl for around ½ an hour to let the salt draw moisture out.750 g zucchini, 2 teaspoon Salt
- Now get a clean teatowel & put the grated zucchini in it. Squeeze the zucchinito wring out as much moisture as you can.
- Pre-heat the oven to 180℃/356℉
- Crumble the tofu and 'feta' cheese finely.200 Vegan Cheese, 180 g firm tofu
- Chop the onion/spring onions, dill and parsley finely.250 g Spring onions, 25 g Dill , 50 g Parsley
- Mix the grated zucchini, tofu, feta, onion, dill and parsley together along with the lemon juice.15 ml Fresh Lemon Juice
- Grease a baking dish with olive oil and layer in 3 pieces of filo pastry, slicking a little olive oil between each layer270 g Filo Pastry, 60 ml Olive Oil
- Add the zucchini filling & spread it out to cover the pastry evenly
- Add another 3-4 layers of pastry, again slicking a little oil between each piece
- MAke the top pretty by scrunching the top layers up. Finish off the pie with a little more oil and if desired, sesame seeds.
- Bake in the oven for around 40-45 mins until the pastry is golden brown
Notes
🌶Variations and Substitutions
- Vegan Cheese Alternatives: Instead of using the vegan 'Feta' use the vegan 'cheese mixture' in my Vegan Spanakopita Triangles: It combines tofu, cashew nuts, nutritional yeast, and green olives and is utterly delicious.
- Gluten Free: The only gluten in this recipe is in the filo pastry. There are some good gluten free alternatives available commercially, or choose a gluten free puff pastry instead to top the pie.
- Without Tofu: Omit the tofu altogether and make the filling without it. It's mostly for bulk and texture so the recipe will be just fine without it.
Maysie Sharp says
Usual glut f courgettes so always on the look out for a new vegan recipe. This worked really well, easy, relatively quick and, most importantly, very tasty. Will definately be usi g it again. Thanks
Louise-Claire Cayzer says
It's definitely the courgette glut season! I'm so happy you liked this recipe to use them up!