Kolokithopita (Greek zucchini quiche)
Kolokithopita, a delicious recipe for a Greek zucchini quiche, of course, shouldn’t be missed at a Greek buffet. These savory quiche with feta cheese, oregano and mint is a winner.
Equipment
- Grater
- kitchen towel
- Colander
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Pastry brush
- Fluted pie tart pan with removable bottom 35 x 11 cm
Ingredients
- 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
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.
Nutrition
Calories: 312kcal | Carbohydrates: 21g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 562mg | Fiber: 2g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 12mg | Iron: 2mg
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