Traditional Greek Zucchini Pie (Kolokithopita) – Fluffy, Easy & Never Soggy

This Greek zucchini pie (Kolokithopita) is light, fluffy, and full of fresh summer flavor. Made with zucchini, feta, herbs, and melting cheese, it features a surprising ingredient — fine semolina — that absorbs excess liquid so the pie never turns soggy. Perfect as a side dish, light lunch, or vegetarian main, this zucchini pie is baked until golden with a sprinkle of sesame seeds for extra crunch.

Traditional Greek Zucchini Pie (Kolokithopita) – Fluffy, Easy & Never Soggy

Recipe by George Zolis

5.0 from 1 vote

Course: AppetizersCuisine: GreekDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

165

kcal

Total time

1

hour 

20

minutes

A fluffy and easy Greek zucchini pie made with feta, herbs, and semolina — the secret ingredient that keeps it from going soggy.

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Ingredients

Metric US

• 4-5 4-5 Zucchini, grated

• 1 tsp 1 tsp Salt

• 100 g 1/2 cup Fine Semolina

• 25 25 Fresh Mint Leaves, finely chopped (or 1 tsp dried)

• 1/2 bunch 1/2 bunch Parsley, finely chopped

• 150 g 2/3 cup Milk

• 250 g 9 oz Feta Cheese, crumbled

• 250 g 2 cup Melting Cheese, grated

• 4 4 Eggs, beaten

• 80 g 1/3 cup Olive Oil

• 1 tsp 1 tsp Baking Powder

• 200 g 1 1/2 cup All-purpose Flour

• 2 2 Spring Onions, finely chopped

• 1 1 Large Onion, grated

• Pepper, to taste

• Olive oil, for greasing

• Sesame Seeds, for topping

How to make Greek Kolokithopita

• Wash zucchini, remove stems, and grate. Place in a strainer, sprinkle with salt, mix, and let sit for 20 minutes.
• Squeeze well with your hands to remove excess water.
• Transfer zucchini to a bowl and add semolina, mint, parsley, and milk. Stir.
• Add spring onions, then beaten eggs, and mix well.
• In a separate bowl, combine flour with baking powder, then add to the mixture. Stir.
• Add crumbled feta, olive oil, pepper, grated onion, and grated melting cheese. Mix thoroughly.
• Refrigerate the mixture for 30 minutes.
• Grease a 25×35 cm baking pan with olive oil. Spread mixture evenly.
• Drizzle with olive oil and sprinkle with sesame seeds.
• Preheat oven to 200°C / 390°F (bottom/top heat).
• Bake on the lower rack for about 60 minutes, until golden.

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Why This Zucchini Pie Always Turns Out Perfect

Many zucchini pies end up soggy because zucchini releases a lot of water. The secret ingredient in this recipe is fine semolina, which absorbs the liquid and keeps the texture light and fluffy. Combined with flour, eggs, and cheese, it creates a stable, golden pie that slices beautifully.

Flavorful & Nutritious

This Greek kolokithopita isn’t just delicious, it’s also healthy. Zucchini adds vitamins and fiber, fresh herbs provide aroma, and feta cheese gives authentic Mediterranean taste. The topping of sesame seeds adds extra crunch and visual appeal.

How to Serve

• As a side dish: Pairs beautifully with grilled meats, fish, or a Greek salad.
• As a vegetarian main: Serve with a bowl of yogurt or tzatziki for extra freshness.
• As a snack: Tastes great warm or at room temperature, perfect for lunchboxes.

This easy zucchini pie with feta and herbs is the perfect way to enjoy seasonal zucchini. Light yet satisfying, it’s a recipe you’ll want to make all year round.

Related Recipes You May Enjoy

• Mini Spinach Pies with Feta: Traditional Greek hand pies with homemade dough.
• Fluffy Cheese Pie Without Phyllo: A one-bowl, egg-free pie with feta and yogurt.
• Homemade Greek Sausage Rolls with Yogurt Dough – Fluffy and Tasty