Zucchini Ricotta Spiral Fillo Pie

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. 

📃 Why it Works

Because this fillo 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!

🛒 Ingredients and Notes

• 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 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 the 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 a 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!

• Work fast and be gentle: as always with fillo, work fast before the sheets dry out (never cover with a 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 Market or order it 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, the 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.

• Fillo Ricotta Bundt Pie
• Low-Carb Zucchini Lasagna Rolls
• Easy Vegetable Pot Pie with Fillo Crust
• Bosnian Cheese Pie

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Zucchini Ricotta Spiral Fillo Pie

By Jas

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.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Main Course

Cuisine Greek

Yields 6 servings

Calories 672 kcal

EQUIPMENT

• Cast-iron skillet or a round baking pan (ca.10-inch)
• Grater
• Sieve
• Mixing bowls
• Pastry brush

Ingredients

1x2x3x

US Customary - Metric

• ▢ 1 pound zucchini, about 2-3 medium
• ▢ 3 large eggs, organic
• ▢ 10 oz ricotta cheese, full fat
• ▢ 1 teaspoon salt, divided
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 6 sheets of fillo dough, organic
• ▢ 1 cup olive oil, extra virgin

Cook ModePrevent your screen from going dark

Instructions

• 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.
• Meanwhile, whisk the eggs in a large bowl. Add ricotta, remaining ½ teaspoon of salt, and pepper. Mix to combine.
• Preheat oven to 350 degrees Fahrenheit.
• Unroll fillo dough. 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.
• With the long edge towards you, place a 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.
• 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.
• Bake for 45-50 minutes or until golden brown. Slice in wedges like a pie. Serve hot, at room temperature or cold.
• Serving suggestion: top with a dollop of sour cream or serve with a chilled glass of buttermilk. Enjoy!

Notes

• 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.
• 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.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.

Nutrition

Calories: 672kcal (34%) | Carbohydrates: 51g (17%) | Protein: 16g (32%) | Fat: 46g (71%) | Saturated Fat: 10g (50%) | Cholesterol: 106mg (35%) | Sodium: 1832mg (76%) | Potassium: 1077mg (31%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 480IU (10%) | Vitamin C: 14mg (17%) | Calcium: 136mg (14%) | Iron: 3mg (17%)

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