Zucchini pie is a staple of traditional Greek cooking, especially in the summer when fresh zucchini is in abundance. This version with filo pastry offers the perfect balance of crispy texture and soft, flavorful filling. It’s incredibly easy to make—no dough kneading required—and it always comes out golden, light, and delicious.
Grated zucchini is combined with sautéed fresh onions, dried onion, and aromatic herbs like mint to create a refreshing, savory base. Crumbled feta cheese gives it a salty richness that pairs perfectly with the vegetables. What makes this recipe special is the clever use of filo pastry: part of it is pre-baked and then mixed into the filling, creating a fluffy, slightly crunchy texture inside the pie that contrasts beautifully with the crispy exterior layers.
This method ensures that the filling isn’t soggy and the pie holds its shape nicely when sliced. It’s an ideal dish for a light dinner, a quick lunch, or as a centerpiece for a summer gathering. You can serve it with yogurt or a crisp green salad for a balanced meal. Whether you’re new to Greek cooking or a seasoned home cook, this filo zucchini pie is a must-try. It’s simple, satisfying, and packed with traditional Mediterranean flavors.
Crispy Zucchini Filo Pie
15
servings30
minutes55
minutes265
kcal1
hour25
minutesEasy zucchini pie with crispy filo pastry and a fluffy filling. No kneading, full of fresh herbs, feta, and golden-baked deliciousness!
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Ingredients
450 g 450 Phyllo Pastry (1 pack)
800 g 800 Zucchini, grated
100 g 100 Milk
5 5 Eggs
4 4 Spring Onions, finely chopped
1 1 Onion, finely chopped
8 8 Mint Leaves, finely chopped (or 1 tsp dry mint)
200 g 200 Olive Oil
2 tsp 2 Baking Powder
400 g 400 Feta Cheese
Sesame Seeds (optional)
Salt & Pepper, to taste
How to make the Zucchini Pie
- Take 5 sheets of phyllo pastry and cut them into strips. Separate the strips and spread them out on a baking pan.
- Preheat the oven to 250°F (120°C) on fan mode. Let the phyllo bake while you prepare the rest of the ingredients.
- In a pan, add a little olive oil (about 20-30 grams), finely chop fresh onions and one dry onion, and sauté them until softened.
- In a bowl, grate the zucchinis using the large holes of a grater.
- Add salt, pepper, the sautéed onions, and finely chopped mint, and mix well.
- Whisk the eggs with milk and 2 tablespoons (30 grams) of olive oil. Add this mixture to the bowl with the rest of the ingredients.
- Set the mixture aside.
- Grease a baking pan with olive oil.
- Layer five of the phyllo sheets into the pan, brushing each one with olive oil, letting the edges hang over the sides of the pan.
- Take the baked phyllo sheets and gently dip them into the zucchini mixture. Stir gently. Add baking powder and mix again.
- Pour the mixture into the pan, spreading it evenly.
- Crumble feta cheese over the mixture.
- Fold the overhanging phyllo sheets inward, covering the pie, and brush with olive oil between the layers.
- Layer the remaining phyllo sheets on top, brushing with olive oil between each sheet.
- Spray the top of the pie with a little water.
- Make a few small cuts on top of the pie with a knife.
- Optionally, sprinkle some sesame seeds over the top.
- Preheat the oven to 340°F (170°C) and bake for 50-55 minutes on conventional heat.
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Nutrition Facts
15 servings per container
Calories265
- Amount Per Serving% Daily Value *
- Total Fat
20g
31%
- Saturated Fat 5.3g 25%
- Cholesterol 80mg 27%
- Sodium 400mg 17%
- Amount Per Serving% Daily Value *
- Potassium 210mg 6%
- Total Carbohydrate
12g
4%
- Dietary Fiber 1.5g 4%
- Sugars 2g
- Protein 7.5g 15%
- Calcium 13%
- Iron 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.