Greek Recipes

Greek and Cypriot recipes

Kourkouto Pita (Greek Courgette/Zucchini Pie)

Kourkouto Pita

Kourkouto Pita


  • 1 kg courgettes/zucchini
  • 150g of all-purpose flour
  • 250g of plain yogurt
  • 1 tbsp of baking powder
  • 2 large onions
  • 6 large eggs
  • 100 ml of olive oil
  • 1 tsp of dried oregano
  • 1/2 a tsp of salt
  • 200 g feta cheese crumbled
  • 1/2 a bunch of fresh parsley chopped
  • Salt and black pepper to taste

For garnishment:

  • 1 courgette/zucchini sliced
  • Mild powder paprika


  • Peel and slice the onions.
  • Cut the courgettes/zucchini into small cubes.
  • Heat up the olive oil in a frying pan and add zucchini cubes and sliced onions.
  • Sprinkle with salt and pepper to taste and oregano and heat over a moderate heat for 15 minutes or until the vegetables are soft, but not mushy.
  • In the meantime, in a large bowl, whisk the eggs with yogurt and 1/2 a tsp of salt until all ingredients are combined.
  • Stir in the baking powder and a little bit at a time the flour.
  • Add the crumbled feta and stir to mix.
  • Add the cooked vegetable from the frying pan (not the oil).
  • Add the chopped parsley, and stir until combined.
  • Pour the egg/vegetable mixture into a well-buttered or oiled or lined 12 inch baking dish.
  • Make sure that all ingredients are evenly distributed in the baking dish.
  • Slice the extra zucchini into 5-6 mm rings and place them nicely on top of the mixture.
  • Sprinkle with powder paprika.
  • Bake in a preheated oven at 350 degrees Celsius or 180 degrees Fahrenheit for about 30 minutes or until is cooked through and nicely golden on top.
  • Remove from the oven, and serve while is hot.
  • Kourkouto Pita (Greek Courgette/Zucchini Pie) is big enough for 6-8 people.
  • It can be served as a Breakfast or as a meal on it own with some Greek Salad on the side.

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