Kolokithopita Horis Fillo - Zucchini Pie Without Pastry, Made the Cretan Way

There’s something about cooking outdoors in Crete that slows everything down. The sound of cicadas in the background, the scent of herbs warming in the sun, and the feeling that food doesn’t need to be complicated, it just needs to be real.

On this day, I cooked under the shade of a grapevine, using beautiful homegrown grey zucchinis, fresh-picked herbs, and one of Crete’s finest cheeses, Graviera. With ingredients like these, you don’t need pastry or fuss. Just a few good things, a bit of time, and the joy of making something simple and delicious.

Before I started, I wandered down a little stone path past a tiny church to pick fresh mint from the garden. The air was still, the cicadas were singing, and for that brief moment, there was nothing but the sound of summer.

🍋 A Taste of Crete

This kolokithopita horis filo is the essence of Cretan home cooking. Honest, fragrant, and bursting with flavour from the garden. The grey zucchinis have a delicate sweetness, the herbs bring freshness, and the cheeses add that perfect salty tang.

It’s the kind of dish you make when you want to celebrate what’s around you, the garden, the sunshine, and the quiet rhythm of island life.

Στην υγειά μας – stin ygeiá mas!
Here’s to good food, good ingredients, and the simple joy of cooking in Crete.

KOLOKITHOPITA HORIS FILLO | Zucchini Slice

Mary Politis

5 from 1 vote

Print Recipe

A light, rustic Cretan kolokithopita horis filo, zucchini pie without pastry. Made with tender grey zucchinis, fragrant herbs, and two beautiful local cheeses: feta and kefalograviera. This simple, summery dish celebrates honest, homegrown ingredients and the rhythm of life on the island. From grating the zucchinis to picking fresh mint under the Cretan sun, it’s a recipe filled with flavour, calm, and a touch of Greek soul.

Prep Time 1 6

Cook Time 40

Servings 10 serves

Ingredients

600 g grey zucchini grated
1 teaspoon salt for the zucchinis
3 spring onions finely chopped
4 eggs
100 g feta cheese crumbled
100 g kefalograviera cheese grated (or graviera)
80 ml extra virgin olive oil
50 g dill and/or fennel fronds chopped
25 g fresh mint chopped
100 g fine or coarse semolina
100 g self-raising flour
Salt and freshly ground black pepper to taste

Instructions

Prepare the zucchini:

Grate the zucchinis and sprinkle them with a teaspoon of salt. Let them sit for about 10 minutes, then place them in a clean towel and squeeze out as much liquid as possible.

Build the mixture:

Add the drained zucchini to a large bowl. Mix in the chopped spring onions, dill, and the freshly picked mint.

Add the rest:

Crumble in the feta and add the grated kefalograviera. Then stir in the semolina, self-raising flour, eggs, olive oil, salt (minimal), and pepper. Everything should come together into a thick, fragrant mixture.

Bake:

Spread the mixture evenly into a lightly oiled baking dish, approximately 23x27cm. You can also line it with baking paper. Bake at 180°C (350°F) for about 40–50 minutes, or until the top is golden and the kitchen smells like summer.

Serve:

Let it cool slightly before slicing. Serve warm or at room temperature.

Keyword Horis Pita, Pie, Slice, Zucchini, Zucchini Slice

One Comment

Cem

January 28, 2026 at 12:22 pm Reply

This is a wonderful recipe which gave me the idea what to make (bake) this week. It is not a criticism but I would make this just with feta not any other cheese. Only alternative if I have cretan mizithra I would try it too. I like Greek hard cheeses but I know for me graviera is too heavy. As I said it is a wonderful recipe. Thank you.