Traditional boureki – potato & zucchini pie is usually made with soft sour myzithra or anthotyro cheese. It can have a crust top and bottom or be cooked as an open pie. socraticfood.com/greek-zucchini-and-herbs-pie-kolokythopita GREEK ZUCCHINI PIE – KOURKOUTO Slightly adapted from Peter’s Kalofagas blog Original recipe by Dina Nikolaou. https://www.closetcooking.com/kolokithopita-greek-zucchini-pie Today … My Greek zucchini and feta pie has a tender filling full of herbs, cheese, squash, and eggs which is surrounded by a flaky fillo crust for a great vegetarian main dish. It’s also perfect for potluck, a picnic, or part of Greek-themed dinner party. Zucchini Pie without Phyllo or crust – Kolokithopita Pies or pitas are a staple of Greek cooking because they make good use of the vegetables and ingredients of the season. Boureki is a layered potato and zucchini pie with mizithra cheese, mint and other fresh herbs. Hello all! Important Tips. You can find them in supermarkets in Greek communities around the USA. Pites like this Greek zucchini pie, are what Greeks call their pies that are made with vegetables or cheese surrounded by layers of phyllo. A slice of pita with a salad can be lunch or dinner or even an afternoon snack. 1/2 cup olive oil 1 cups finely chopped green onion 3 zucchinis (Mexican or Italian), about 1 1/2 pounds, diced 5 large eggs 1 cup of strained Greek yogurt (if not available, use plain yogurt, drained of its liquid on a cheese cloth) Salt and drain the zucchini: Zucchini is mostly water and it must be drained properly before adding it to the filling otherwise the pie will be too watery.Grate the zucchini using a box grater or a food processor with the grater attachment and them place in a colander.Sprinkle a half teaspoon to a teaspoon of salt on top and toss it. Phyllo can mean the thin sheets of phyllo you find in the frozen section of the super market, or homemade phyllo (dough) which most women in Greece would roll out when they made a pita.