Kolokithopita Rolls (Greek Zucchini & Feta Phyllo Rolls)

These crispy and golden kolokithopita rolls, also known as Greek zucchini & feta phyllo rolls, are a classic Mediterranean appetizer made with flaky phyllo dough and a savory filling of zucchini, feta, and herbs. Perfect for entertaining or a light meal, these Greek zucchini rolls are easy to prepare ahead of time and bake beautifully from frozen. Serve them warm with tzatziki or alongside soup and salad for a delicious taste of Greece in every bite.

You may be surprised that simple, basic ingredients come together to create such an amazing, crispy, buttery, fresh zucchini kolokithopita roll, but that’s what happens when you bake thin phyllo sheets drizzled with melty butter and stuffed with cool, fresh, herby, cheesy zucchini. My family adores these, and I always recommend making a double batch every time.

Why will I make these over and over again?

Flaky phyllo roll filled with Juicy, fresh, light, Herby zucchini and Creamy, briny, gooey, Stringy cheesiness.

What do I need for the rolls?

Phyllo dough – thaw in the refrigerator overnight, then place the package on the counter about an hour before using to allow it to come to room temperature.

Butter – heat until melted, so you can use a pastry brush to drizzle and brush it over the phyllo.

What’s in the filling?

Zucchinis – grate medium zucchinis to get the right amount you need for the filling.

Feta cheese -crumbled from a block to avoid tasteless pre-crumbles. For the best flavor, use my favorite sheep’s milk feta.

Gouda cheese – although this isn’t traditionally used in kolokithopita rolls, it tastes so good with feta and zucchini. It’s a little tangy and creates extra creamy, stringy cheesiness with balanced flavor. You can get it pre-shredded or pop a block of Gouda in the freezer for about 20 minutes before shredding it yourself to make it easier to grate.

Scallions -thinly sliced and swirled in a bowl of cool water to remove any dirt. Remove the slices from the water with your fingers or a strainer and place them on a paper towel until ready to use.

Eggs -lightly beaten to break up the yolk so the egg can create a bit of structure to the filling.

Fresh mint -finely chopped or ½ teaspoon dried mint to add cool sweet herbiness.

Dried dill -this pairs so well with mint to brighten with herby freshness.

Salt and pepper -the cheese may be salty enough, so taste the filling before adding the egg to adjust the seasoning to your taste, or add pepper.

What can I use for a topping?

How do I prepare the zucchini?

Grate the zucchini and place it in a colander. Sprinkle with salt and let sit for 15–30 minutes to draw out excess liquid. Squeeze well with your hands to remove as much liquid as possible.

How do I make the filling?

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a large bowl, combine the strained zucchini, feta, gouda, scallions, eggs, mint, dill, salt, and pepper. Mix until evenly combined.

What’s the best way to form the rolls?

Place one sheet of phyllo dough on a clean work surface. Brush with melted butter. Place a second sheet on top and brush again. Add 1–2 tablespoons of filling near the bottom edge. Fold the sides in and roll up tightly into a log. Place seam-side down on the prepared baking tray. Repeat with the remaining phyllo sheets and filling.

How long do I bake the rolls?

Brush the tops generously with melted butter. Sprinkle with sesame seeds if desired. Bake for 30–40 minutes, until golden brown and crisp.

What’s the best way to serve kolokithopita rolls?

Serve kolokithopita rolls warm with tzatziki sauce or alongside soup or salad.

Can I prepare these ahead of time and freeze them?

Assemble the rolls as directed, but do not bake. Place them on a parchment-lined tray and freeze until solid. Transfer the frozen rolls to a freezer-safe bag or airtight container. Store in the freezer for up to 2 months. When ready to bake, arrange the frozen rolls on a parchment-lined baking tray. Brush the tops with melted butter and sprinkle with sesame seeds if desired. Bake at 350°F (180°C) for 40–45 minutes, until golden brown and crisp.

For the Rolls

For the Filling