Kolokithopita (Greek Courgette and Feta Pie)
Crisp filo around a fresh herby filling of grated courgette, feta and dill. Good hot or cold.
- Time1 hr 20
- LevelMedium
- Costabout £1.82 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the courgettes with the salt in a colander and leave for 15 minutes. Squeeze hard in a clean tea towel to remove as much water as you can.
15 min - 2
Heat 1 tbsp oil in a pan and soften the onion for 6 minutes. Add the spring onions and cook for 1 minute. Cool a little.
7 min - 3
Mix the courgettes, onion mix, feta, eggs, semolina, dill, mint and pepper in a big bowl.
- 4
Heat the oven to 180°C (160°C fan). Brush a 28 x 20 cm dish with oil. Lay in 3 sheets of filo, brushing each with oil and letting them overhang the sides.
- 5
Spoon in the filling and level. Fold the overhang over. Top with 3 more oiled sheets scrunched or tucked in, then brush well with the last oil.
- 6
Score the top into squares. Bake for 40 to 45 minutes until deep golden and puffed. Cool for 10 minutes before cutting.
43 min 20 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.