Authentic Kolokithopita: The Ultimate Greek Zucchini Feta Quiche Recipe
Transport your taste buds straight to the sun-drenched shores of Greece with Kolokithopita, a traditional Greek zucchini quiche that’s simply irresistible. This savory pie, bursting with the vibrant flavors of feta cheese, aromatic oregano, and refreshing mint, is a guaranteed crowd-pleaser and an essential addition to any Greek-themed buffet or family meal. Its golden, flaky phyllo crust encases a creamy, herby filling, making it a truly delightful culinary experience.
Just like our popular Italian buffet and other engaging recipes, we know you appreciate dishes that bring a touch of effortless entertainment to your table. That’s why we’re thrilled to introduce our new Greek buffet series, complete with a convenient time plan to ensure your preparation is as smooth as possible. Kicking off this exciting series is none other than Kolokithopita, a dish that embodies the heart and soul of Greek cuisine.
This delicious Greek zucchini quiche offers incredible flexibility, making it perfect for busy hosts. Prepare it in advance, freeze it, and simply reheat it in the oven when your guests arrive. This convenience means less stress on the day of your event and more time to enjoy with friends and family. Let’s dive into what makes this Kolokithopita recipe a truly exceptional choice.
Why This Kolokithopita Recipe Stands Out
Every great recipe has its secrets, and Kolokithopita is no exception. We’ve honed this recipe to ensure maximum flavor, perfect texture, and ease of preparation. Here are the key elements that make this Greek zucchini quiche a winner:
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The Feta Factor: Authenticity vs. Accessibility
Authentic feta cheese, protected by its Protected Designation of Origin (PDO), is a product of specific regions in Greece, traditionally made from sheep’s milk, or a mixture of sheep’s and goat’s milk. While its unique tangy, salty flavor is unparalleled, genuine feta can sometimes be difficult to source or prohibitively expensive, especially when preparing a large buffet. For these occasions, we suggest a high-quality “white cheese” as a fantastic alternative. While the flavor profile might be slightly different, good quality white cheese blocks offer a similar crumbly texture and salty kick at a more budget-friendly price point, without compromising the overall deliciousness of your quiche. It allows you to create generous portions for your buffet without a second thought.
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Flaky Perfection: The Magic of Phyllo Dough
The use of delicate phyllo dough is what gives Kolokithopita its signature light and crispy crust. By layering multiple sheets of phyllo, brushing each with olive oil, you create an airy, golden, and incredibly satisfying outer layer that beautifully contrasts with the soft, savory filling. This method ensures a delightful crunch with every bite, elevating the quiche beyond a standard pie. It’s a technique that might seem intimidating but is surprisingly easy to master with a few simple tips, resulting in a truly impressive presentation and taste.
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No More Soggy Quiche: The Zucchini Draining Secret
One of the most crucial steps for a perfectly firm and flavorful zucchini quiche is to thoroughly drain the grated zucchini. Zucchini has a very high water content, and if not removed, this moisture can make your quiche soggy and watery. By letting the grated zucchini sit in a colander and then squeezing out the excess liquid with a kitchen towel, you ensure the filling remains firm, flavorful, and holds its shape beautifully after baking. This simple step makes all the difference between a good quiche and an exceptional one.
Planning Ahead: Preparation for a Seamless Buffet
Our Kolokithopita recipe is designed with convenience in mind, allowing you to prepare it well in advance and minimize last-minute kitchen stress. Here’s a smart timeline for your Greek buffet:
Up to 2 weeks in advance:
- Make the quiche according to the recipe instructions and bake it for the initial 15 minutes. This partial bake helps to set the phyllo crust.
- Allow the quiche to cool completely to room temperature. This is crucial before freezing to prevent ice crystals from forming.
- Carefully wrap the cooled quiche tightly in plastic film, followed by aluminum foil, to protect it from freezer burn.
- Place the wrapped quiche in the freezer, where it can be stored for up to two weeks.
On the day of the buffet:
There’s no need to thaw the quiche beforehand. Simply preheat your oven to 180 degrees Celsius (350°F). Bake the frozen quiche for 25-30 minutes, or until it’s golden brown, heated through, and deliciously bubbling. Serve immediately to enjoy its warm, savory goodness. This make-ahead capability ensures you can focus on entertaining your guests without being tied to the kitchen.
Recipe: Kolokithopita (Greek Zucchini Quiche)
This recipe for Kolokithopita is a testament to the simplicity and flavor of Greek home cooking. It combines fresh zucchini with salty feta, fragrant herbs, and a light, crispy phyllo crust for an unforgettable savory pie. It’s perfect as an appetizer, a light lunch, or a standout dish in a larger buffet spread.
Did you make this Kolokithopita (Greek zucchini quiche)? Tag #byandreajanssen via Instagram or Twitter. I love it when you make one of my recipes and I’m looking forward to seeing your creations. You can also share your recipes on my Facebook channel or pin this recipe on Pinterest so you can find it easily next time. Happy cooking!
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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Grater
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kitchen towel
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Colander
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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Pastry brush
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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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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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.
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Preheat the oven to 180 degrees Celsius.
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Mix the zucchini with the feta, herbs, shallot and eggs and add salt and pepper at taste.
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Grease the baking pan with olive oil and place the first sheet of phyllo dough in it.
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Brush it with a little oil and put the second sheet on top.
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Repeat for five sheets, so you get a bowl for your filling.
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Spoon the zucchini mixture into the tin and press lightly with the back of a spoon.
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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.
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Brush the top with olive oil.
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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
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Tips for a Perfect Kolokithopita Every Time
While the recipe itself is straightforward, a few expert tips can elevate your Kolokithopita from good to absolutely phenomenal:
- **Handling Phyllo Dough:** Phyllo dough dries out quickly. Keep unused sheets covered with a damp kitchen towel while you work. When brushing with oil, be gentle to avoid tearing, and ensure an even, thin layer for maximum crispness.
- **Seasoning is Key:** Don’t be shy with salt and pepper. Feta is salty, but zucchini needs good seasoning to really shine. Taste your zucchini mixture before adding the eggs and phyllo to adjust the flavors.
- **Shallots vs. Onions:** Shallots offer a milder, sweeter onion flavor that complements the delicate zucchini and herbs without overpowering them. If you can’t find shallots, a small amount of finely minced red onion can be a substitute, but be mindful of its stronger taste.
- **Herbs – Fresh vs. Dried:** While this recipe calls for dried herbs for convenience, using fresh dill and mint can truly enhance the flavor profile. If opting for fresh, double the amount of dried herbs specified.
- **The Right Baking Pan:** A fluted tart pan with a removable bottom (like the 35 x 11 cm one suggested) is ideal for achieving a beautiful presentation and easy removal. If you don’t have one, a standard rectangular baking dish will work, but it might be harder to get clean slices.
Serving Suggestions for Your Greek Zucchini Quiche
Kolokithopita is incredibly versatile and can be enjoyed in many ways:
- **As an Appetizer:** Cut into small squares or slices, it’s perfect for a mezze platter alongside olives, hummus, tzatziki, and warm pita bread.
- **Light Lunch or Dinner:** Serve a larger slice with a fresh Greek salad featuring ripe tomatoes, cucumbers, red onion, and a simple olive oil and red wine vinegar dressing.
- **Breakfast or Brunch:** A savory start to the day, paired with a strong Greek coffee.
- **Part of a Buffet:** The star of your Greek buffet, complemented by other traditional dishes like spanakopita (spinach pie), dolmades (stuffed grape leaves), and souvlaki skewers.
No matter how you choose to enjoy it, this Kolokithopita recipe is sure to become a cherished part of your culinary repertoire. Its comforting flavors and impressive appearance make it suitable for casual family meals and festive gatherings alike. Enjoy the taste of Greece!