Comida Kraft
Recipe Box

Greek Zucchini, Meat & Feta Pie

(16) 15 Reviews
Prep Time
Total Time

6 servings

Ground beef, zucchini, and crumbled feta are the savory filling for this gloriously flaky Greek meat pie.

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What You Need

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Make It

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  • Place zucchini in colander over bowl. Sprinkle zucchini with salt; let stand 30 min. to drain. Wrap zucchini in clean kitchen towel; use to squeeze remaining liquid from zucchini. Place zucchini in medium bowl.
  • Heat oven to 400°F. Brown meat; drain. Add to zucchini along with the cheese, eggs, milk and bread crumbs; mix well.
  • Place 1 phyllo sheet on clean work surface; brush lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in 9-inch round pan sprayed with cooking spray, letting ends of dough extend over side of pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan.
  • Spread zucchini mixture onto bottom of crust; cover with remaining phyllo sheets. Fold ends of phyllo dough over top of pie; brush with remaining butter.
  • Bake 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into wedges to serve.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.


For a meatless entrée, prepare omitting the ground beef.

Special Extra

Add 1/2 cup chopped Greek olives to meat mixture before spreading onto bottom of pastry-lined pan.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 320
Total fat 18g
Saturated fat 9g
Cholesterol 115mg
Sodium 870mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 3g
Protein 17g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • MelissaMiller1006 |

    This recipe is excellent, but I used pie crust dough instead of the phyllo dough. Entire family loved it.

  • Graceace2007 |

    I have to rate this higher then I prefer b/c my husband raved over it. However there are 5 of us and he was the only one who enjoyed it. The phyllo dough was very expensive,hard to work with, and prolly something I will not find use for with the remaining amount. The filling I found to be very compact,sponge-like and dry. I seasoned both zucchini and meat according to my taste and added onion to the meat,still found it to be bland and compact. Phyllo dough was very powdery-yet crispy. I don't see myself cooking this again-have too many faves we all enjoy.

  • ekherrera |

    I added a chopped tomato and greek seasoning to filling and it turned out very flavorful. I have two hungry boys to feed and they loved it.

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