Zucchini Ricotta Spiral Fillo Pie

Zucchini Ricotta Spiral Fillo Pie A creamy, ricotta and zucchini filling is rolled and coiled in delicate layers of fillo dough before baking to a golden brown. It is perfect for a light lunch or supper with a simple salad or served as an appetizer. | allthatsjas.com | AD #fillo #phyllo #pastry #dough #Greek

This Zucchini Ricotta Spiral Fillo Pie is sponsored by The Fillo Factory.

As always, all opinions remain my own.

 

Zucchini Ricotta Spiral Fillo Pie A creamy, ricotta and zucchini filling is rolled and coiled in delicate layers of fillo dough before baking to a golden brown. It is perfect for a light lunch or supper with a simple salad or served as an appetizer. | allthatsjas.com | AD #fillo #phyllo #pastry #dough #Greek

 

Looking for a meatless dish that’s delicious and substantial? This pie with zucchini and ricotta is a great way to serve up a dinner party worthy dish with just a few casual ingredients. Best of all, it’s inexpensive and will feed your whole family.

 

Typically, this Greek pie aka Kolokithopita is made with feta cheese but I find that ricotta does not take the center stage and lets ZUCCHINI be the star ingredient.  I’ve made this spiral pie only a few times but with homemade dough. My experience with ready fillo pastry is that it’s not as pliable to coil as homemade dough, but who’s got time to make the dough from scratch every time? I do it only occasionally to make meat pies for my dad. He is a die-hard carnivore but husband and I like our meals balanced and vegetarian dishes are often on our menu.

 

RELATED POST: FILLO RICOTTA BUNDT PIE

 

I’ll be honest with you – I had some apprehension about making this spiral pie with store-bought fillo, phyllo, filo or whatchamacallit. And here’s another confession – my first roll was a mess and ended up in the trash. But not because the fillo dough wasn’t pliable. I was experimenting with too many fillo layers.

 

Because the Fillo Factory dough is not as fragile as the other brands, you only need two sheets to make one log, roll, snake, or whatzits. It is the perfect substitute for fillo from my country that I don’t have readily available.

 

With their thicker version, the country-style fillo, making dishes like spinach and cheese pie is a breeze. For desserts, like baklava and creampie, use their lightweight (thinner but not too thin) dough. They have so many varieties to fulfill all your baking needs!

 

Tips and tricks for making spiral fillo pie

 

TIPS AND TRICKS FOR MAKING SPIRAL FILLO PASTRY PIE:

 

  • Work fast and be gentle: as always with fillo, work fast before the sheets dry out (never cover with the towel that’s too damp or they will absorb the moisture and you won’t be able to separate the sheets).
  • If you’re having trouble oiling the sheets, use a pastry brush dipped in oil to drizzle it all over instead.
  • Line your surface with a sheet of non-stick parchment or wax paper larger than the pastry sheets. Use it to help roll the fillo into a log.
  • Don’t worry if the fillo breaks while coiling. Press it together in the pan or use a piece of remaining fillo dough to cover it up. Don’t forget to oil it. It’s OK if filling leaks a bit.  🙂
  • IMPORTANT: use 3-4 sheets of pastry for each roll if your fillo is super thin and fragile. I highly recommend the Fillo Factory brand. You can find it at Whole Foods markets or order online. They’ll keep in the freezer for months. For this recipe, I used their #7 medium weight fillo dough but their organic fillo (my favorite) would also work.
  • Sprinkle the coil with a little water to prevent fillo edges from curling and burning (only necessary with thin sheets).
  • Use a dough cutter and scraper to lift the first coiled log for the center and transfer it to the pan, or coil it in the pan.

 

You can use any filling you like, however, zucchini and ricotta combination is mild in taste with a hint of sweetness that makes this spiral pie such a dainty dish. It has a beautiful presentation too when you cut it like a pie.

 

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

 

Zucchini Ricotta Fillo Spiral Pie: Kolokithopita

This Greek spiral fillo #pie with #zucchini and ricotta is dinner party worthy dish with just a few casual ingredients. #ad #pastry #fillo #phyllodough #fillofactory Click To Tweet

 

This spiral fillo pie with zucchini and ricotta is a great way to serve up a dinner party worthy dish with just a few casual ingredients. | allthatsjas.com | AD #fillo #phyllo #pastry #dough #Greek

 

INGREDIENTS:
Serves 4-6

  • 1 pound zucchini (about 2-3 medium)
  • 3 large eggs
  • 10 oz ricotta cheese
  • 1 teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 6 sheets of Fillo Factory fillo dough
  • 1 cup oil

 

~ Free Tip ~

  • Use melted butter instead of oil for a buttery, flaky pastry.
  • Place the rolls next to each other in a rectangular pan instead of coiling into a spiral.

 

 

ESSENTIALS

for Zucchini Ricotta Spiral Fillo Pie


 

DIRECTIONS:

 

  1. Trim ends from zucchini and grate on the coarse side of a box grater. Place grated zucchini in a sieve over a bowl and add ½ teaspoon salt; let sit for 10-15 minutes. Using clean hands squeeze grated zucchini over a bowl to remove excess moisture.
  2. Meanwhile, whisk the eggs in a large bowl. Add ricotta, remaining ½ teaspoon of salt, and pepper. Mix to combine.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Unroll fillo. On a working surface, lay one sheet of fillo and brush lightly with oil. Repeat with another fillo sheet. Keep remaining sheets covered with a damp (not wet!) towel to prevent drying out.
  5. With the long edge towards you, place third of the zucchini mixture all the way across the width of the dough. Quickly, but gently, roll the dough into a log. Coil the log and place, seam side down, in the center of a greased 9 or 10-inch cast iron skillet or a round baking dish. Brush the top of the roll with oil.
  6. Repeat with remaining sheets, making two more logs and overlapping with the end of the previous log. Make sure all tops are brushed with oil.
  7. Bake for 45-50 minutes or until golden brown. Slice in wedges like a pie. Serve hot, at room temperature or cold.
  8. Serving suggestion: top with a dollop of sour cream or serve with a chilled glass of buttermilk. Enjoy!

 

Ingredients for spiral fillo pie

Fillo pastry filled with ricotta and zucchini

Greek fillo pie topped with sour cream

 

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Zucchini Ricotta Spiral Fillo Pie
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
A creamy, ricotta and zucchini filling is rolled and coiled in delicate layers of fillo dough before baking to a golden brown. It is perfect for a light lunch or supper with a simple salad or served as an appetizer.
Course: Appetizer, Main Course
Cuisine: Greek
Keyword: fillo
Servings: 4
Author: Jas
Ingredients
  • 1 pound zucchini about 2-3 medium
  • 3 large eggs
  • 10 oz ricotta cheese
  • 1 teaspoon salt divided
  • ¼ teaspoon freshly ground black pepper
  • 6 sheets of Fillo Factory fillo dough
  • 1 cup oil
Instructions
  1. Trim ends from zucchini and grate on the coarse side of a box grater. Place grated zucchini in a sieve over a bowl and add ½ teaspoon salt; let sit for 10-15 minutes. Using clean hands squeeze grated zucchini over a bowl to remove excess moisture.
  2. Meanwhile, whisk the eggs in a large bowl. Add ricotta, remaining ½ teaspoon of salt, and pepper. Mix to combine.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Unroll fillo. On a working surface, lay one sheet of fillo and brush lightly with oil. Repeat with another fillo sheet. Keep remaining sheets covered with a damp (not wet!) towel to prevent drying out.
  5. With the long edge towards you, place third of the zucchini mixture all the way across the width of the dough. Quickly, but gently, roll the dough into a log. Coil the log and place, seam side down, in the center of a greased 9 or 10-inch cast iron skillet or a round baking dish. Brush the top of the roll with oil.
  6. Repeat with remaining sheets, making two more logs and overlapping with the end of the previous log. Make sure all tops are brushed with oil.
  7. Bake for 45-50 minutes or until golden brown. Slice in wedges like a pie. Serve hot, at room temperature or cold.
  8. Serving suggestion: top with a dollop of sour cream or serve with a chilled glass of buttermilk. Enjoy!
Recipe Notes

~ Free Tip ~

  • Use melted butter instead of oil for a buttery, flaky pastry.
  • Place the rolls next to each other in a rectangular pan instead of coiling into a spiral.

Featured on: The Cottage MarketCookin’ Mimi, Pieced Pastimes, Worthing Court, and The Cottage Market. Yes, you saw that right – featured twice on the Cottage Market. Thank you, Andrea, for loving it so much 🙂

 

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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16 Comment

  1. Reply
    Amy (Savory Moments)
    June 23, 2018 at 1:21 pm

    Wow – this is not only so pretty but it sounds delicious! With zucchini season coming, I’m always looking for ways to use it. Pinned!

    1. Reply
      Jas
      June 24, 2018 at 10:37 pm

      Thanks, Amy! We use zucchini quite often and it’s fun finding new ways to use it.

  2. Reply
    Liz
    June 25, 2018 at 1:01 pm

    Wow, I am impressed. This is a recipe definitely worth making. Thank you for bringing it to FF, I pinned it.

    1. Reply
      Jas
      June 25, 2018 at 11:30 pm

      I appreciate it, Liz! Thanks for stopping in!

  3. Reply
    Calleen Petersen
    June 25, 2018 at 11:02 pm

    This looks yummy and a great way to use up summer zucchini.

    1. Reply
      Jas
      June 25, 2018 at 11:30 pm

      Definitely a great way to use up zucchini that is in season 😀 Thanks for visiting!

  4. Reply
    Marie | DIY Adulation
    June 26, 2018 at 3:09 pm

    Oh my goodness this looks amazing! I never would have thought of using fillo dough in this way but wow! Definitely can’t wait to try your recipe out. Thanks for sharing it with us at Merry Monday this week!

    1. Reply
      Jas
      June 26, 2018 at 10:22 pm

      Thank you, Marie! It’s an old favorite 😀

  5. Reply
    Barrie Mooney
    June 26, 2018 at 4:46 pm

    This looks fantastic! I chose this as one of the features over at Friday Frenzy for this week- hope you will stop by to check it out and link up again!

    1. Reply
      Jas
      June 26, 2018 at 10:22 pm

      Truly appreciate it! Thank you so much! Hugs

  6. Reply
    Marissa | Squirrels of a Feather
    June 26, 2018 at 8:39 pm

    I knew it was you! You are so creative with your fill dough! It looks really pretty…I have a hard time getting my little guys to each zucchini, but I think this might work! And can I just say, I am jealous that you have pansies? I have the HARDEST time finding edible flowers around here…do you grow your own? Everything looks beautiful and tasty as always.

    1. Reply
      Jas
      June 26, 2018 at 10:21 pm

      Awe, thanks Marissa! <3 I do grow my own pansies. They’re easy to find in garden centers around Mother’s Day, which is when I planted them.
      The pie is mild in taste, your boys might not even notice the zucchini (but you might have to explain the green color, lol)

  7. Reply
    LINDA
    June 27, 2018 at 10:10 pm

    Hi, love your post. I would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. And if you get PINKED you get even more exposure! I hope you’ll come by. poinsettiadr.com

    1. Reply
      Jas
      June 30, 2018 at 12:04 am

      Thank you, Linda!

  8. Reply
    Wendy
    June 29, 2018 at 7:27 am

    Perfect way to use up the summer bounty of zucchini and a great Meatless Monday entrée.

    1. Reply
      Jas
      June 30, 2018 at 12:12 am

      You got that right 😀 Thanks, Wendy!

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)