Kolokithopita, a delicious recipe for a Greek zucchini quiche, of course, shouldn't be missed at a Greek buffet. This savory quiche with feta cheese, oregano and mint is a winner.
The Italian buffet is highly appreciated by you, my readers, as are the other entertaining recipes, so I decided to add a new buffet namely the Greek buffet. Of course, with a time table at the end to make it easy to prepare.
And today we kick off with Kolokithopita. A delicious Greek zucchini quiche. The quiche is flavored with feta, oregano and mint. When you prepare it in advance and then freeze the quiche you only need to heat the quiche in the oven when serving the buffet. No worries.
- feta cheese is a protected name. You may only call it feta when it's made according to traditional methods in certain parts of Greece. It also must be prepared from sheep milk. Therefor real feta cheese can be a problem to buyn good (or only very expensive). At a buffet, where you often have to make larger quantities that can be a no go. In this case, use white cheese cubes. The taste is slightly different from the original feta, but the price is certainly more attractive.
- you use layers of filo dough where as you rub oil in between, you get an airy and crunchy layer.
- you let the zucchini grate drain before you start preparing the quiche, the quiche will be firm and not soggy.
Up to 2 weeks in advance:
- Make the quiche and bake it for 15 minutes. Let the quiche cool and wrap in plastic. Put the quiche in the freezer.
Day of the buffet:
Bake the quiches 25-30 minutes in a preheated oven at 180 degrees Celsius and serve immediately. The quiches do not need to be defrosted.
It's a good taste!
(Greek zucchini quiche)
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Kolokithopita (Greek zucchini quiche)
- Kitchen towel
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- Fluted pie tart pan with removable bottom 35 x 11 cm
- 2 zucchini
- 200 grams feta cheese
- 1 teaspoon dill dried
- 1 teaspoon oregano dried
- 1 teaspoon mint dried
- 1 shallot finely chopped
- 3 eggs size L
- 4 tablespoons olive oil
- 10 sheets phyllo dough
- salt and pepper to taste
- Grate the zucchini coarsely and leave it for one hour in a colander to drain. Then push the zucchini with a towel to remove excess moisture.
- Preheat the oven to 180 degrees Celsius.
- Mix the zucchini with the feta, herbs, shallot and eggs and add salt and pepper at taste.
- Grease the baking pan with olive oil and place the first sheet of phyllo dough in it.
- Brush it with a little oil and put the second sheet on top.
- Repeat for five sheets, so you get a bowl for your filling.
- Spoon the zucchini mixture into the tin and press lightly with the back of a spoon.
- Lay a sheet of filo dough on the zucchini stuffing and cover the quiche with this. Brush with olive oil. Repeat until the filo dough runs out.
- Brush the top with olive oil.
- Place the quiche in the oven and bake for 15 minutes (if you want to freeze hior until done in about 30-35 minutes.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.